Cheese Boats

• 1 pound Cheddar Cheese, Grated
• 4 ounces, weight Pimentos, Diced (from A Jar)
• 4 ounces, weight Canned, Diced Green Chilies
• 4 whole Eggs, Hard Boiled And Chopped
• 7- 3/4 ounces, fluid El Pato Tomato Sauce (Hot)
• 8 ounces, fluid Canned Tomato Sauce
• 1/2 cups Olives, Chopped Fine
• 1 bunch Green Onion, Chopped
• 4 teaspoons Vinegar
• 1/2 cups Vegetable Oil
• 1 dash Salt
• 1 dash Pepper
• 18 whole French Rolls, Sourdough If Available

1. Combine all ingredients, except rolls, in a large bowl.
2. Take the rolls and slice off their tops so you have a nice lid.
3. Use a spoon or fork to scoop out the insides, leaving a thin shell all the way around and leaving the sides intact.
4. (Save the bread you take out for bread pudding, croutons or bread crumbs).
5. Carefully fill each roll with the cheese mixture.
6. Place the lids back on each roll and wrap in a square of aluminum foil.
7. Bake at 350 degrees until heated through and cheese is melted, approximately 20 minutes.
8. Note: these can be frozen before heating and then heated for a longer period of time when ready to eat.
9. I often remove them from the foil and place them on a cookie sheet before cooking to crisp up the bread.
10. If you like crispy outer shells, this is just the thing for you!

cheddar cheese, weight pimentos, green chilies, eggs, tomato sauce, tomato sauce, olives, green onion, vinegar, vegetable oil, salt, pepper, if

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheese-boats/ (may not work)