A delicious, savory bread with the warm flavor of diced chilies.
| Yield | |
|---|---|
| Source | Elaine Ruggless, Los Angeles, California |
| Prep time | 15 minutes |
| 2 | Cup | flour |
| 1⁄4 | Cup | oil |
| 1⁄4 | Cup | water |
| 1 | Can | green chilies (diced, include juice) |
| 1⁄2 | Cup | sun-dried tomato paste |
| 1 1⁄2 | Cup | cheddar cheese (grated) |
| 1 | Pinch | salt |
| 1 | Pinch | pepper |
| 1 | Pinch | red pepper flakes (optional) |
Preheat oven to 400º. Combine all ingredients. Add dried pepper flakes if added spiciness is desired. Roll out 1/8 inch thick. Cut into squares. Bake on nonstick baking sheet for 10 minutes. For crispier unleavened bread, bake an additional 2 minutes.
Nobody has commented yet. Be the first to kick off the discussion!