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Cooked by: Chef / Last Modified: 7/10/2008 / Number of Servings: 6 |
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Directions: Saute the potato cubes in the oil until browned and almost cooked.
Add the garlic and mushrooms and stir-fry until soft. Season to taste
with salt and pepper and sprinkle with the chile cream cheese and
provolone. Le the cheeses melt slightly then stir in the avocado. Top
with cilantro and serve with the Thai sweet chilli sauce.
Note: If Chile Cream Cheese is not on hand, dice plain cream cheese
and add l/2 teaspoons chopped hot fresh red chiles.
Ingredients:
4 Potatoes; cut
2 Tablespoon(s) Extra-virgin olive oil
1 Clove Garlic; crushed
1 Cup(s) Mushrooms; sliced
1/2 Cup(s) Chile cream cheese; diced
1/2 Cup(s) Provolone cheese; cubed
1 Avocado; peeled, pitted
1 Tablespoon(s) Fresh cilantro; chopped |
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