Southwestern Cheeseball oz shredded sharp cheddar cheese 8 oz cream cheese, at room temperature 2 tablespoons butter, at room temperature cup finely diced onion teaspoon garlic powder 1 oz) can chopped green chiles chopped cilantro)
Chef Rick Bayless' four secret weapons – (from left) red chile adobo, green chile adobo, roasted garlic mojo and dark chipotle – are featured in his new book, "More Mexican Everyday." (Credit: Hirsheimer and Hamilton/ Norton)
Chuy's Hatch Green Chile Salsa This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.