| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
French |
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes; dice |
| 1/2 |
c |
Spanish onion; dice |
| 2 |
ts |
Fresh jalapeno pepper; seed, chop |
| 2 |
ts |
Fresh cilantro; mince fine |
| 1 |
pn |
Salt |
| 2 |
sm |
Or 1 lg haas avocado |
| 2 |
tb |
Sour cream |
| 1/4 |
c |
Tomato; dice |
| 1/2 |
ts |
Jalapeno; dice |
| 1/4 |
ts |
Fresh cilantro; chop |
| 1/4 |
ts |
Lemon juice |
| 1/8 |
ts |
Salt |
| 3 |
oz |
Ground beef |
| 1 |
ts |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground black pepper |
| 16 |
oz |
Bottle cheez whiz |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Paprika |
| 2 |
lb |
Ground beef |
| 4 |
lg |
Sesame seed buns |
| 2 |
c |
Iceberg lettuce; shred or chop thin |
| 2 |
tb |
Mayonnaise |
| 1 |
|
Green onion; chop |
| 16 |
|
Tortilla chips; crumble, up to 20 |
| 2 |
|
Fresh jalapenos; slice, up to 3 |
INSTRUCTIONS
PICO DE GALLO
GUACAMOLE
CHILI QUESO
Source: Top Secret Recipes by Todd Wilbur. MM Waldine Van Geffen
vghc42a@prodigy.com.
PICO DE GALLO: Combine all of the ingredients for the pico in a small bowl
and mix well. Cover bowl and chill in the refrigerator. GUACAMOLE: In a
small bowl, smash up most of the avocado, but be sure to leave several
unsmashed chunks. Add the remaining ingredients for the guacamole to the
avocado and mix well. Cover bowl and chill in the refrigerator, next to the
pico. CHILI QUESO: In yet another small bowl, mix together ground beef,
flour, salt, black pepper, and chili powder. Use your hands to work the dry
ingredients into the ground beef. Brown the beef in a small skillet over
medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef
as it cooks. Cook until it's brown, then set aside. Melt the Cheez Whiz
with 2 tb of milk over low heat. When milk and cheese has been combined,
add the remaining queso ingredients. Heat while stirring often until cheese
is smooth and creamy, then cover saucepan and remove it from the heat.
Pre-heat a griddle or large frying pan over medium heat. Lightly butter the
face of each bun and brown the buns face-down on the heat. Separate the
ground beef into four 1/2-lb portions. Roll each portion of meat into a
ball and then pat the meat down into a circular patty slightly larger in
diameter than the hamburger buns. Cook the hamburger patties for 5-10
minutes per side, until done. Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the bottom
bun. On Bottom Bun: 1/2 c shredded lettuce, hamburger patty, 2 tb chili
queso, 4 or 5 crumbled tortilla chips, 2 ts green onion. On Top Bun: 1/2 tb
mayonnaise, 2 tb pico de gallo, 2 tb guacamole, 4 jalapeno slices. Serve
burger with extra queso and guacamole. May also serve french fries on the
side and use the chili queso for dipping. Source: Top Secret Recipes by
Todd Wilbur. MM Waldine Van Geffen vghc42a@prodigy.com.
Easy Sweet-And-Sour Sauce
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
13, 1998
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