South Of The Border Sandwiches Food

SOUTH OF THE BORDER GRILLED CHEESE

Steps:

• 1. DANGER MAD SCIENTIST AT WORK
• 2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
• 3. Gather all the ingredients.
• 4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
• 5. Mix the two cheeses together in a bowl with the cumin, and set aside.
• 6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
• 7. Remove the bacon from the pan and drain on a paper towel.
• 8. Remove all but 1 tablespoon of the bacon fat from the pan.
• 9. Butter one side of each of the two slices of bread.
• 10. On the unbuttered side of one of the bread slices, add half the cheese.
• 11. Next spread the guacamole.
• 12. Add the bacon.
• 13. Cover with the crushed tortilla chips.
• 14. Add the remainder of the cheese.
• 15. Cover with the other piece of bread. Butter side up.
• 16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
• 17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
• 18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH OF THE BORDER PORK SANDWICHES

Steps:

• Sprinkle pork roast with salt and pepper. In 3 1/2-4 quart slow cooker, place roast and onion.
• Cover; cook on low for 8 to 9 hours.
• About 40 minutes before serving, with slotted spoon, remove pork roast and onion from slow cooker; place on cutting board. Discard liquid in slow cooker. With 2 forks, shred pork; return pork and onion to slow cooker.
• In small bowl, stir together the enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
• Increase heat setting to high; cover and cook 30 minutes longer or until thoroughly heated.
• Serve mixture with buns.

SOUTH-OF-THE-BORDER CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

SOUTH OF THE BORDER SANDWICHES

Steps:

• In a large bowl, mix eggs, chilies, salsa, onion, loves and seasonings.
• Fold in cheese.
• Spoon ½ cup onto bottom of rolls.
• Replace tops; wrap each sandwich tightly in foil.
• Bake at 350* for 20 minute.
• Serves 4.

SOUTH OF THE BORDER BURGERS

Steps:

• Divide the hamburger into 4 equal portions and make two patties from each portion (if using Italian buns make the patties oblong to fit the bun) On 4 of the 8 patties put a tbsp of refied beans, sprinkle on some jalapeno pepper and a tbsp of onions, salt& pepper Place the second pattie on top and firmly seal.
• Really pat them so they won't fall apart while cooking.
• If BBQing I recommend that you use a stir fry pan or use a solid grill to cook them in/on to ensure they do not end up as the fuel for the BBQ.
• These burgers are delicate because there is no filler in them.
• Or pan fry When the burgers are cooked on one side (apprx 6 minutes) flip and.
• add mushrooms, cover with a lid and finish cooking.
• Slit the buns and start toasting one side, when browned slightly add cheese and continue heating until the cheese has melted Assemble the Burger, Butter the bun if you wish, put in the bacon& mushrooms then the burger, top with the salsa, avacado& sour cream.