SOUTH OF THE BORDER GRILLED CHEESE
Oh WOW! So many textures and flavors, your taste buds are going to be really happy with this grilled cheese. Grating the cheese helps melt it to ooey gooey gooey goodness. I did use the pepper bacon and would recommend it ... adds that extra pop of flavor.
Provided by Andy Anderson !
Categories Sandwiches
Time 30m
Number Of Ingredients 8
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.
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
SOUTH OF THE BORDER CHICKEN SANDWICH
This recipe was created from a Baja Chicken Subway sandwich. I had ordered Baja Steak but when I got home and started eating I realized it was chicken but it was SO good I wasn't upset they made my order wrong. So I knew right then I needed to try and replicate it. I think I hit the nail on the head because I enjoyed my version just as much as theirs!!!
Provided by Lynn Socko @lynnsocko
Categories Sandwiches
Number Of Ingredients 9
Steps:
- I slow cooked my chicken in a small electric roaster but you could boil it. I added the smashed garlic closes and 1/2 sweet onion cut into 3 quarters, salt and pepper.
- Once chicken was done and cooled I cut it into 1/2 inch pieces and shredded it. I added garlic salt to taste.
- Then I added the bacon which I had cooked, cooled and chopped up. The best way I've ever found to cook bacon and the ONLY way I ever cook it is on a baking sheet in the oven at 375º for 22 to 25 minutes, comes out picture perfect every time and I personally don't have a splatter issue.
- Also dice up 1 large bell pepper and one small sweet onion to the size you like, I prefer a very small dice. Add that to the rest of the goodies.
- Toss together until well incorporated. Add salt and pepper if desired to taste. Set aside. At this point you could add chipotle mayo, but this makes a BIG bowl so I waited to add it to the sandwiches. With the chipotle mayo mixed in it would make a great "chicken salad" mix.
- Toast sub buns and add cheese, I use an electric griddle to toast mine and place a lid on top to help melt the cheese. I used Steak buns, I like the softness of the crust but it toasts up great.
- Place generous amount of chicken on very cheesy buns and add plenty of chipotle mayo. It will be messy but it is worth every napkin you use!!!
- Chipotle Sauce: https://www.feastingathome.com/chipotle-mayo/#tasty-recipes-14910-jump-target
SOUTH OF THE BORDER SANDWICHES
My family enjoys these change-of-pace hot sandwiches. Makes a great meal when combined with a zesty homemade soup for a Soup-and-Sandwich night.
Provided by Sweet Diva MJ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.5, Fat 18.3, SaturatedFat 9.2, Cholesterol 196.1, Sodium 739.6, Carbohydrate 22.6, Fiber 2, Sugar 1.7, Protein 17.4
SOUTH OF THE BORDER PORK SANDWICHES
This is an easy crockpot recipe that makes great sandwiches. The meat can also be used with tortillas.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 9h50m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330.6, Fat 17.5, SaturatedFat 5.8, Cholesterol 53.7, Sodium 463.4, Carbohydrate 25.1, Fiber 1.4, Sugar 4.1, Protein 17
SOUTH-OF-THE-BORDER PIZZA
When we moved from Santa Barbara, California to Alaska 25 years ago, my friends gave me copies of all their special Mexican recipes. This easy-to-assemble entree remains one of our favorites. -Eileen Becker of Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 13
Steps:
- Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle. , Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned., Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. , Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.
Nutrition Facts : Calories 252 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 641mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
SOUTH OF THE BORDER CHICKEN SANDWICH
Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 6h8m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2
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SOUTH-OF-THE-BORDER PORK SANDWICHES RECIPE
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- Sprinkle pork roast with salt and pepper. In 3 1/2- to 4-quart slow cooker, place roast and onion.
- 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 enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
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