Recipe - Chilis Nacho Burger

PICO DE GALLO
2 md Tomatoes; dice
One half cup Spanish onion; dice
2 teaspoon Fresh jalapeno pepper; seed,
chop
2 teaspoon Fresh cilantro; mince fine
1 pn Salt

GUACAMOLE
2 small Or 1 lg haas avocado
2 tablespoon Sour cream
One fourth cup Tomato; dice
One half teaspoon Jalapeno; dice
One fourth teaspoon Fresh cilantro; chop
One fourth teaspoon Lemon juice
1/8 teaspoon Salt

CHILI QUESO
3 ounce Ground beef
1 teaspoon Allpurpose flour
1 pn Salt
1 pn Ground black pepper
16 ounce Bottle cheez whiz
2 tablespoon Milk
One half teaspoon Chili powder
One half teaspoon Cumin
One half teaspoon Paprika
2 pound Ground beef
4 lg Sesame seed buns
2 cup Iceberg lettuce; shred or
chop thin
2 tablespoon Mayonnaise
1 Green onion; chop
16 Tortilla chips; crumble, up
to 20
2 Fresh jalapenos; slice, up
to 3

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 tablespoon 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.
Preheat a griddle or large frying pan over medium heat. Lightly butter the
face of each bun and brown the buns facedown on the heat. Separate the
ground beef into four 1/2lb 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 510
minutes per side, until done. Lightly salt and pepper each burger patty.
Build the burger openfaced in the following order starting with the bottom
bun. On Bottom Bun: One half cup shredded lettuce, hamburger patty, 2 tablespoon chili
queso, 4 or 5 crumbled tortilla chips, 2 teaspoon green onion. On Top Bun: One half tb
mayonnaise, 2 tablespoon pico de gallo, 2 tablespoon 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 SweetAndSour Sauce
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
13, 1998