Drain chiles and reserve liquid. Sift flour & salt; cut in shortening. Stir in chiles & cheese. Sprinkle mixture with reserved juice, adding water if necessary to make enough liquid to moisten flour so dough can be pressed into ball. Roll out dough to thin sheet (1/4" thick). Cut into 1/2x4" strips. Brush with egg white & sprinkle with coarse salt. Bake on lightly greased cookie sheet in 425 F oven about 12 minutes, until lightly brown. From the Chili-Lovers Cookbook. Posted to MC-Recipe Digest V1 #760 by Nancy Berry <nlberry@prodigy.net> on Aug 25, 1997
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)