Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Tomatoes; dice |
| ½ cup | Spanish onion; dice |
| 2 teaspoons | Fresh jalapeno pepper; seed, chop |
| 2 teaspoons | Fresh cilantro; mince fine |
| 1 pinch | Salt |
| 2 smalls | Or 1 lg haas avocado |
| 2 tablespoons | Sour cream |
| ¼ cup | Tomato; dice |
| ½ teaspoon | Jalapeno; dice |
| ¼ teaspoon | Fresh cilantro; chop |
| ¼ teaspoon | Lemon juice |
| ⅛ teaspoon | Salt |
| 3 ounces | Ground beef |
| 1 teaspoon | All-purpose flour |
| 1 pinch | Salt |
| 1 pinch | Ground black pepper |
| 16 ounces | Bottle cheez whiz |
| 2 tablespoons | Milk |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Cumin |
| ½ teaspoon | Paprika |
| 2 pounds | Ground beef |
| 4 larges | Sesame seed buns |
| 2 cups | Iceberg lettuce; shred or chop thin |
| 2 tablespoons | Mayonnaise |
| 1 \N | Green onion; chop |
| 16 \N | Tortilla chips; crumble, up to 20 |
| 2 \N | Fresh jalapenos; slice, up to 3 |
PICO DE GALLO
GUACAMOLE
CHILI QUESO
Source: Top Secret Recipes by Todd Wilbur. MM Waldine Van Geffen vghc42a@....
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 ½-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: ½ c shredded lettuce, hamburger patty, 2 tb chili queso, 4 or 5 crumbled tortilla chips, 2 ts green onion. On Top Bun: ½ 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@....
Easy Sweet-And-Sour Sauce
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 13, 1998