3 cans chopped black olives, drained
1 bunch green onions, chopped
1 (4 oz.) can diced Ortega chilies
1 to 2 cloves garlic, minced
2 to 4 sm. tomatoes, chopped fine
1/4 bell pepper, chopped
Salt and pepper to taste
1/2 lb. Jack cheese, grated
Bottle vinegar and oil salad dressing

Mix all above except cheese and marinade overnight in enough salad dressing to moisten generously. Drain off excess. Add cheese. Toss and serve with tortilla chips. Keeps approximately 2 weeks in refrigerator.