Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Red lentils |
| 1 cup | Green French lentils |
| 1 cup | Mixed peppers; sweet and hot, |
| \N \N | ; diced |
| ¼ cup | Scallions; sliced |
| ¼ cup | Onions; diced |
| 2 \N | Eggs |
| 1 cup | Whole wheat flour |
| ¼ cup | Snipped chives |
| ¼ cup | Carrots and celery; diced very small |
| \N \N | Salt and pepper |
| 1 \N | Nopalito cactus; diced small |
| \N \N | ; (approximately 1/2 |
| \N \N | ; cup), thorns and |
| \N \N | ; needles removed |
| ½ cup | Mixed peppers; sweet and hot, |
| \N \N | ; diced |
| ½ cup | Mixed citrus supremes. chopped; (orange, grapefruit, |
| \N \N | ; lime) |
| ½ cup | Diced tomatoes |
| 1 tablespoon | Chives; sliced |
| 3 tablespoons | Cilantro; chopped |
| 2 tablespoons | Onion; diced |
| 2 \N | Limes; Juice of |
| 2 tablespoons | Olive oil |
| \N \N | Salt and pepper |
| ½ cup | Tequila |
SALSA
Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown.
Salsa:
Mix all ingredients together.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9187 Converted by MM_Buster v2.0l.