Apple Cheese Ball
Artichoke and Jack Dip with Pita Chips
Blender Chili Con Queso
Buffalo Chicken Dip
Cassnite's Artichoke Cheese Dip in a Bread Bowl
Cheddar Mushroom Caps
Coconut Party Fruit Dip
Garlic Cheese Roll
Hot Artichoke & Spinach Dip
Hot Seafood Fondue
Joanna's Crab Dip
LizP's Sausage Cream Cheese Dip
Mexican Salsa
PT's Spinach Artichoke Dip
Sausage Stuffed Mushrooms
Seafood Stuffed Mushrooms
Seven Layer Dip
Spicy Onion Rings
Spinach Dip
Steak and Mushroom Quesadilla
Super Nacho Appetizer
Twiggs' Mexican White Dip
| 1 | 8 oz. package cream cheese, softened |
| 4 | ounces cheddar cheese, shredded |
| 1/4 | teaspoon cinnamon |
| 3/4 | cup dried apples, finely chopped |
| 1/3 | cup pecans, finely chopped |
| 1 | bay leaf |
| 1 | cinnamon stick, halved |
In large bowl, beat cream cheese, Cheddar cheese and cinnamon until well blended. Stir in apples. Shape mixture into a ball; roll in nuts. Insert bay leaf and cinnamon stick on top of ball to resemble stem and leaf of apple. Refrigerate until firm. Serve with crackers. Store in refrigerator up to 2 weeks. Makes 1 3/4 cup.
Nutrition Facts
Amount Per Serving:
Calories 67 - Calories from Fat 46
Percent Total Calories From: Fat 68%, Protein 11%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 13mg, Sodium 53mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 168 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup butter, melted |
| 1 | tablespoon taco seasoning mix |
| 3 | pita breads, 6-inch |
| 1/3 | cup mayonnaise |
| 1 | 8 oz. package cream cheese, softened |
| 1/4 | teaspoon garlic salt |
| 5 | drops Louisiana-style hot sauce |
| 8 | ounces Monterey Jack cheese, shredded |
| 1 | 14 oz. can artichoke hearts, drained, and coarsely chopped |
| 1/2 | tomato, chopped, and drained |
| 2 | tablespoons green onions, sliced |
Heat oven to 375°.
In small bowl stir together butter and taco seasoning mix. Cut each pita into 6 wedges; separate each wedge in half(36 wedges total). Brush both sides of pita wedge with butter mixture; place pita wedges, not overlapping, on baking sheet. Bake 8 minutes; remove from oven. Turn each wedge over; continue baking for 2-5 minutes or until wedges are golden brown and crisp.
Meanwhile, in a large mixing bowl beat mayonnaise, cream cheese, garlic salt, and hot pepper sauce on medium speed, scraping bowl often, until smooth(1-2 minutes). By hand, stir in 1 1/2 c. cheese and artichoke hearts. Spread mixture in9-inch pie pan. Sprinkle with tomato, onions, and remaining cheese. Bake for 12-15 minutes or until heated through. Serve with pita chips.
Nutrition Facts
Amount Per Serving:
Calories 728 - Calories from Fat 592
Percent Total Calories From: Fat 81%, Protein 9%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 66g, Saturated Fat 37g, Cholesterol 163mg, Sodium 856mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 2278 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | pound Velveeta |
| 1 | cup milk |
| 1 | 4 oz. can green chili pepper, diced |
| 2 | tablespoons flour |
| |
Grind all ingredients about 30 seconds or until smooth, stopping if necessary to push ingredients to blades. Pour into saucepan or chafing dish; cook & stir over low heat until smooth and thick. Serve with tortillas.
Nutrition Facts
Amount Per Serving:
Calories 261 - Calories from Fat 77
Percent Total Calories From: Fat 29%, Protein 18%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 33mg, Sodium 128mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 12522 units, Vitamin C 278 units, Calcium 0 units, Iron 2 units
| 2 | 8 oz. cans chicken breasts, drained |
| 2 | 8 oz. packages cream cheese, softened |
| 1 | cup ranch dressing |
| 3/4 | cup Louisiana-style hot sauce |
| 1 | cup cheddar cheese, shredded |
| 1 | package fritos, scoops |
| |
Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into a pie plate sprayed with Pan. Bake at 350°F for 15 minutes.Serve hot with Frito scoops. Can also serve with veggies, or other dippers
Nutrition Facts
Amount Per Serving:
Calories 344 - Calories from Fat 252
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 16g, Cholesterol 115mg, Sodium 303mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1002 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | loaf Italian bread, round loaf, or whatever round loaf you can find |
| 1 | 14 oz. can artichoke |
| 1 | cup cheddar cheese, shredded |
| 1 | cup jack cheese, shredded |
| 1 | cup mayonnaise |
| 1 | clove garlic, minced (I usually use more) |
| 1 | onion, chopped fine (about 1/2 cup) |
| 1 | cup Parmesan cheese, the good kind-I usually use a 6 cheese Italian blend |
| |
Preheat oven to 350 degrees. Hollow out the bread, and save the pieces for dipping. Chop the artichokes and mix all ingredients together and put into bread. Put top back on bread. Wrap in foil and bake for 1 1/2 hours until done.
I have also baked this in a casserole dish, but for less time, as the oil separates. I think it is absorbed into the bread, when it is in bread.
Use tortilla chips for dipping. We like it with Wheat Thins the best.
Nutrition Facts
Amount Per Serving:
Calories 3298 - Calories from Fat 2517
Percent Total Calories From: Fat 76%, Protein 14%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 280g, Saturated Fat 97g, Cholesterol 378mg, Sodium 4982mg, Total Carbohydrate 80g, Dietary Fiber 6g, Sugars 0g, Protein 115g, Vitamin A 4511 units, Vitamin C 60 units, Calcium 0 units, Iron 9 units
| 1 | pound large mushroom |
| 1 | pound cheddar cheese, cubed |
| 1 | teaspoon paprika |
| 1 | teaspoon garlic powder |
| 1/2 | teaspoon salt |
| |
Rinse mushrooms and remove stems. Sprinkle caps with salt. Place a cheese cube in each mushroom cavity, then sprinkle with paprika and garlic powder. Place mushrooms in baking dish, and broil until cheese begins to bubble.
Nutrition Facts
Amount Per Serving:
Calories 498 - Calories from Fat 344
Percent Total Calories From: Fat 69%, Protein 25%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 24g, Cholesterol 119mg, Sodium 1000mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 1551 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 1/2 | cup sour cream |
| 1/4 | cup shredded coconut |
| 1/4 | cup coconut cream |
| 2 | tablespoons light corn syrup |
| 1 | each apple, medium dice |
| 1 | each pear, medium dice |
| 8 | ounces canned pineapple chunks, drained |
| 12 | each strawberries, hulled |
| 36 | each frilled toothpicks |
Combine sour cream, shredded coconut, coconut cream, and corn syrup-mix well. Cover and chill for 60-90 minutes. Skewer assorted fruits and chunks with toothpicks. Arrange onto a serving platter. Serve dip chilled or at room temperature.
Nutrition Facts
Amount Per Serving:
Calories 96 - Calories from Fat 42
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 64 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units
| 1 | pound cheddar cheese, ground |
| 3 | tablespoons mayonnaise |
| 1 | dash Louisiana-style hot sauce |
| 4 | cloves garlic, mashed, or more if you like |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | cup chopped pecans |
| paprika |
Combine all ingredients except paprika. Shape into rolls. Roll in paprika to coat rolls. Refrigerate until firm. Slice to serve.
Nutrition Facts
Amount Per Serving:
Calories 2153 - Calories from Fat 1655
Percent Total Calories From: Fat 77%, Protein 21%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 184g, Saturated Fat 102g, Cholesterol 492mg, Sodium 3075mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 114g, Vitamin A 5569 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
| 1/2 | cup sour cream |
| 1/2 | cup mayonnaise |
| 1/2 | cup Parmesan cheese, (grated) |
| 1/2 | cup mozzarella cheese, (cubed) |
| 2 to 1 | teaspoon minced garlic |
| 1 | pkg. frozen spinach, thawed and squeezed of its juices |
| 1 | of artichoke hearts, (14oz.)(can also use frozen/thawed) chopped |
| | |
| |
Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15-20 minutes at 325 degrees. Or heat in microwave a few minute
Nutrition Facts
Amount Per Serving:
Calories 360 - Calories from Fat 316
Percent Total Calories From: Fat 88%, Protein 10%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 10g, Cholesterol 42mg, Sodium 458mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 435 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | 8 oz. bottle cheese, spread-Kraft Old English Preferable-or other sharp |
| 1 | 8 oz. package cream cheese |
| 1/4 | cup dry white wine |
| 3/4 | cup crab, I crack and peeled mine, and left some chunks |
| 1/2 | cup cooked shrimp, chopped |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon garlic salt |
| 1/2 | teaspoon cayenne pepper, or more to taste |
| |
French bread, cut in cubes
Corn tortilla chips
In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 1/2 cups.
Serve with tortilla chips and french bread for dipping.
Optional Ingredients: Crawfish tails, mushrooms, green onion, etc. We had some very similar at Fish Daddy's in Tulsa. It had Crawfish, shrimp, crab, and mushrooms in it. They served it with baguettes and multi-colored tortilla chips.
Nutrition Facts
Amount Per Serving:
Calories 385 - Calories from Fat 283
Percent Total Calories From: Fat 73%, Protein 22%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 20g, Cholesterol 136mg, Sodium 671mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1241 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | ounces cream cheese |
| 1 | tablespoon mayonnaise |
| 1/4 | cup sour cream |
| 1 | tablespoon butter, softened |
| 1/4 | teaspoon seasoned salt |
| 1/8 | teaspoon paprika |
| 4 | teaspoons onions, diced |
| 4 | teaspoons green bell peppers, minced |
| 1/4 | cup mozzarella cheese, shredded |
| 6 | ounces crab meat |
| |
Mix cream cheese, mayo, sour cream, and butter until smooth. Blend in salt and paprika.Stir in onion, green pepper, cheese, and crab meat. Bake at 350° for 10-15 minutes, until bubbly.
Nutrition Facts
Amount Per Serving:
Calories 130 - Calories from Fat 96
Percent Total Calories From: Fat 73%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 39mg, Sodium 562mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 344 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 1 | pound sausage |
| 2 | 8 oz. packages cream cheese |
| 1 | 14 oz. can Rotel |
| |
Cook sausage and drain. Add cream cheese and Rotel. Stir until cheese is melted. Serve with tortilla chips or flour tortillas
Nutrition Facts
Amount Per Serving:
Calories 336 - Calories from Fat 282
Percent Total Calories From: Fat 84%, Protein 14%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 16g, Cholesterol 93mg, Sodium 646mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 811 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 1/2 | cups tomatoes, chopped |
| 1 | cup onion, finely chopped |
| 1/3 | cup diced chili peppers |
| 1 | tablespoon fresh cilantro, chopped |
| 1/2 | teaspoon salt |
| 1 | teaspoon jalapeno, chopped, or more to taste |
| 1 | clove garlic, crushed |
| 1/2 | teaspoon cumin |
| 1/4 | teaspoon pepper |
| 1/2 | cup green onion, sliced |
| |
Mix all ingredients in large bowl. Let stand 30 minutes or longer. Serve with tortilla chips
Nutrition Facts
Amount Per Serving:
Calories 277 - Calories from Fat 25
Percent Total Calories From: Fat 9%, Protein 14%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1284mg, Total Carbohydrate 53g, Dietary Fiber 7g, Sugars 0g, Protein 10g, Vitamin A 9582 units, Vitamin C 306 units, Calcium 0 units, Iron 6 units
| 1/4 | cup mayonnaise |
| 1/4 | cup cream cheese |
| 1/2 | cup shredded Parmesan |
| 1 | cup shredded Monterey Jack Cheese |
| 2 to 1 | clove garlic |
| 1 | package frozen chopped spinach, thawed and sqeezed dry |
| 1 | 14 oz. can artichoke hearts, drained and chopped |
| 1/2 | cup sour cream |
Mix all together in a bowl and bake, covered, for 1 hour at 350°
Nutrition Facts
Amount Per Serving:
Calories 1128 - Calories from Fat 822
Percent Total Calories From: Fat 73%, Protein 9%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 91g, Saturated Fat 30g, Cholesterol 127mg, Sodium 933mg, Total Carbohydrate 50g, Dietary Fiber 6g, Sugars 0g, Protein 27g, Vitamin A 24184 units, Vitamin C 92 units, Calcium 0 units, Iron 9 units
| 24 | mushrooms |
| 1 | pound pork sausage, cooked |
| 1/2 | pound jack cheese, grated |
Clean mushrooms, remove stems. Place mushrooms on cookie sheet. Stuff with sausage and sprinkle with grated cheese. Place under oven broiler for 6 to 8 minutes, or until sausage is crisp. Serve immediately.
Nutrition Facts
Amount Per Serving:
Calories 169 - Calories from Fat 122
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 37mg, Sodium 421mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 180 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 30 | mushrooms, caps, large |
| 1/2 | cup shrimp, cooked |
| 1/2 | cup crab meat |
| 3/4 | cup cream cheese |
| 1 | teaspoon lemon juice |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon salt |
| 1/2 | teaspoon green onion, tops only, chopped |
| 2 | teaspoons Parmesan cheese |
| 1/4 | cup cheddar cheese, grated |
-Seperate stems from caps.
-Finely chop the stems & saute in a bit of butter until softened;cool.
-Cream the cream cheese, add the cooled stems, then stir in all ingredients EXCEPT for the cheddar cheese.
-Spoon filling into mushroom caps & place on a cookie sheet.
-Top with the cheddar cheese; broil until golden brown.
-30 appies @ 1.8 minus 0.4 gr. fiber= 1.4 carbs & 2.9 gr. protein each.
Nutrition Facts
Amount Per Serving:
Calories 67 - Calories from Fat 44
Percent Total Calories From: Fat 66%, Protein 24%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 26mg, Sodium 131mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 194 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | cans of Frito-Lay bean dip |
| 4 | ounces cream cheese |
| 1 | 8 oz. container sour cream & chive dip |
| 1/2 | package taco seasoning mix |
| 3 | avocados, (very ripe) |
| 1/4 | cup Miracle Whip , (light is okay but Fat Free doesn't work!!) |
| 3 to 2 | tablespoons lemon juice |
| Salt & Pepper to taste, (I use approx. 1/2t salt & 1/4t pepper) | |
| 1/4 | cup green onion, finely chopped |
| 1/2 | cup green onion, chopped |
| 1 | 4 oz. can black olive, sliced |
| 2 | Roma tomatoes, chopped, (removes seeds first) |
| 1 to 1/2 | cup sharp cheddar cheese, shredded |
| |
Layer 1
*spread both cans of dip onto your serving platter
Layer 2
*First allow cream cheese to soften. Then mix cream cheese and taco seasoning together. Add sour cream & chive dip - mix thoroughly. Spread on top of bean dip layer leaving approx. 1-inch of bean dip showing.
Layer 3
*Peel & mash avocados. Than add the other ingredients in the order listed. Don't be afraid to add the salt. It helps the Miracle Whip and lemon juice flavors blend together.
Layer 4
½ Cup chopped green onion
Layer 5
1 small can "sliced" black olives
Layer 6
2 Roma tomatoes chopped (removes seeds first)
Layer 7
½ to 1 cup grated sharp cheddar cheese
Nutrition Facts
Amount Per Serving:
Calories 246 - Calories from Fat 185
Percent Total Calories From: Fat 75%, Protein 8%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 23mg, Sodium 365mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 961 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units
| 2 | white onions, large (about 1 to 1 1/2 lbs.) |
| 2 1/4 | cups all-purpose flour |
| 1/2 | cup cornmeal |
| 3 | tablespoons cornstarch |
| 2 1/2 | tablespoons baking powder |
| 2 | tablespoons chili powder |
| 1/2 | teaspoon cumin |
| 1/2 | tablespoon paprika |
| 1/2 | tablespoon salt |
| 1 | teaspoon sugar |
| 1/2 | cup milk |
| 1/2 | cup buttermilk |
| vegetable oil, for frying | |
| |
Step 1
Slice the onions into 1/4-inch-thick rings. Soak the slices in a bowl of water for at least 30 minutes. In the meantime, prepare a baking sheet with three layers of paper towels.
Step 2
In a large bowl, mix together 1 1/4 cups of flour and the cornmeal, cornstarch, baking powder, spices and sugar. Put the remaining flour in a second bowl. In another bowl, combine the milk and buttermilk.
Step 3
Pour enough oil into a large, heavy saucepan to reach a level of 2 inches. Heat to 360 degrees, using a candy thermometer to check the temperature. Heat the oven to 275 degrees. Drain the onions well.
Step 4
Working in batches of about 12 rings, dip the rings in the plain flour, then into the milk mixture, then into the spiced flour. Cook until golden brown, about a minute for each batch. Allow oil to reach 360 degrees again between batches.
Step 5
Transfer the rings to the paper-lined baking sheet and drain well. Remove the paper towels and keep the rings hot in the oven.
Nutrition Facts
Amount Per Serving:
Calories 316 - Calories from Fat 39
Percent Total Calories From: Fat 12%, Protein 11%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 1075mg, Total Carbohydrate 61g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 1129 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | 10 oz. package frozen spinach, chopped, thawed |
| 1 | 16 oz. package sour cream |
| 1 | cup mayonnaise |
| 1 | package Knorr Vegetable Soup, Dip, and Recipe Mix* |
| 3 | green onions, chopped |
| |
In medium bowl stir spinach, sour cream, mayonnaise, soup mix, and green onions until well mixed.
Cover; chill 2 hours to blend flavors.
Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables or chips.
* Nutritional information not included for this indredient
Nutrition Facts
Amount Per Serving:
Calories 2668 - Calories from Fat 2457
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 273g, Saturated Fat 66g, Cholesterol 255mg, Sodium 1681mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 0g, Protein 22g, Vitamin A 24902 units, Vitamin C 73 units, Calcium 0 units, Iron 6 units
| 4 | ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper |
| 1 | ounce red bell pepper, sliced |
| 1 | ounce green bell pepper, sliced |
| 1 | ounce yellow onion, sliced |
| 2 | ounces mushrooms, sliced |
| 1 | ounce garlic butter |
| 1 | each 12" Jalapeno Cheddar or Flour Tortilla |
| 3 | ounces Monterey Jack and Cheddar Cheese Blend |
| 3 | ounces Fresh Pico de Gallo** |
| 1 | ounce Shredded Iceberg Lettuce |
| 1 | ounce guacamole |
| 1 | ounce sour cream |
| 2 | ounces Chi-Chi's Brand Chile con Queso or other dipping sauce |
| Pico de gallo | |
| 1 | pound Roma tomato, diced |
| 3 | ounces yellow onions, diced |
| 1/2 | ounce fresh cilantro, chopped |
| salt, pepper, granulated garlic and fresh limejuice to taste. | |
| |
Preparation:Marinate the steak for at least 2 hours prior to grilling. Grill steak to preffered doneness. Remove teh steak from the grill and slice thinly. Saute the red ppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute pan. Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
PICO DE GALLO
Mix all ingredients and chill.
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 114
Percent Total Calories From: Fat 37%, Protein 11%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 12mg, Sodium 1264mg, Total Carbohydrate 40g, Dietary Fiber 4g, Sugars 0g, Protein 9g, Vitamin A 5150 units, Vitamin C 208 units, Calcium 0 units, Iron 4 units
| 1/2 | pound ground beef |
| 1/2 | pound chorizo |
| 1 | 28 oz. can refried beans |
| 1 | 4 oz. can green chiles, drained |
| 3 | cups cheddar cheese, shredded |
| 3/4 | cup taco sauce |
| 1 | cup sour cream |
| 1 | tomato, medium-chopped |
| cheddar cheese, additional | |
| Guacamole: | |
| 3 | large avocades |
| 1 | tablespoon lemon juice |
| 1/4 | teaspoon garlic salt |
Brown meats together, drain well.
Layer the meat, beans, chiles, cheese, and taco sauce in 13x9x2-inch greased baking pan. Bake at 400° for 20 minutes. For Guacamole: Peel and pit avocados an mash with lemon juice and garlic salt. Remove nacho mixture from oven; let cool about 5 minutes. Serve with guacamole, sour cream, extra cheese, and chips
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 117
Percent Total Calories From: Fat 65%, Protein 15%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 19mg, Sodium 277mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 393 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 2 | cups Miracle Whip |
| 1/2 | cup milk |
| 1/2 | teaspoon crushed red pepper flakes |
| 1 1/2 | teaspoons cumin, (ground) |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon garlic powder |
| 1 1/2 | teaspoons oregano |
| |
1. Mix all ingredients well and refrigerate. 2. Serve with tortilla chips. (I leave it in the refrigerator overnight, so the flavors are well blended.
Nutrition Facts
Amount Per Serving:
Calories 106 - Calories from Fat 46
Percent Total Calories From: Fat 43%, Protein 19%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 17mg, Sodium 1813mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1022 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
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