CHILI
Salt to taste
1 tablespoon Soy Oil
1 / 2 cup of warm water
For the chili:
1 / 2 package of bacon cut into cubes (70 g)
2 tablespoons of margarine
1 onion, diced small
2 cloves garlic jokes
1 / 2 green bell pepper, seeded, cut into small cubes
1 packet of hot dog sausage cut into cubes (500g)
1 can tomato sauce
4 cups cooked brown beans
Salt to taste
1 / 2 finger-shaped pepper, seeded minced girl
4 stalks of chopped chives
How to prepare
For the corn cracker
01
In a bowl, combine the flour, cornmeal and salt. Add oil, warm water and mix with hands until dough is smooth. Wrap in plastic film and rest for 30 minutes in the refrigerator.
02
Preheat oven to medium temperature (180 º C).
03
Place a small portion of dough between 2 sheets of plastic film and with the help of a rolling pin, roll in thick and thin. With a sharp knife cut small triangles and accommodate them in a nonstick baking sheet. Do the same process with remaining dough.
04
Bake for 15 minutes or until golden. To remain crispy crackers should be packed when cold in airtight container until ready to consume.
For the chili
01
Heat a large saucepan and brown the bacon in margarine. Add the onion, garlic, bell pepper and saute for 5 minutes. Add the sausage and cook for 5 minutes.
02
Add the tomato sauce, beans and season with salt and pepper finger-shaped girl. Cook for 5 minutes, stirring as needed.
03
Transfer the chili is still hot dish for serving, sprinkle the chives and serve with crackers corn.
TACO
Ingredients
- 1/4 pound ground beef
- 1/4 teaspoon chili powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup biscuit baking mix
- 3 tablespoons cold water
- 1 medium tomato, sliced
- 1/4 cup chopped green pepper
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon chopped onion
Directions
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, salt and pepper. Remove from the heat and set aside.
- Combine biscuit mix and water to form a soft dough. Press onto the bottom and up the sides of two 10-oz. ramekins or custard cups coated with nonstick cooking spray. Fill with meat mixture; top with tomato and green pepper. Combine the sour cream, mayonnaise, cheese and onion; spread evenly over top. Bake, uncovered, at 375 degrees F for 20-25 minutes or until heated through.
BURRITOS
Ingredients
- 4 potatoes, shredded
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 (
8 ounce ) container frozen Hatch,New Mexico - 1/2 cup chicken broth
- 12 strips bacon
- 1/3 cup vegetable oil
- 1 tablespoon onion powder
- salt and pepper to taste
- 6 (
10 inch ) flour tortillas - butter flavored cooking spray
- 12 extra large eggs, beaten
- 2 cups shredded Cheddar cheese
Directions
1. Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. Fold the left and right edges into the middle about 1-1/2 to 2 inches . Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
