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Mexican style bison sandwiches https://www.metro.ca/userfiles/image/recipes/Tortillas-viande-bison-garnies-poivrons-mangue-4253.jpg PT15M PT02M PT17M
Mix the yogurt with the pepper, honey and oregano. Season with Worcestershire, Tabasco and sea salt. Set aside. Brown the onion in 45 mL of oil. Add the peppers and let cook over medium heat for 2 minutes. Fold in the avocado and mango, sauté quickly without overcooking. Set aside. Cook the bison in the rest of the oil over high heat for 30 seconds each side. To fill tortillas, brush the centre with the yogurt sauce. Place the bison on the centre of the tortillas. Cover with the mixture of fruits and vegetables. Sprinkle with cheese and top with a few leaves of lettuce. Roll the sandwiches and serve.
4
1/2 cup (125 mL) plain firm yogurt 2 tsp. (10 mL) ground black pepper 2 tsp. (10 mL) honey 1 Tbsp. (15 mL) fresh oregano, chopped 1/2 tsp. Worcestershire sauce Tabasco sauce to taste sea salt to taste 1/4 cup (60 mL) olive oil 1/4 cup (60 mL) red onion, sliced 1/4 cup (60 mL) green pepper, sliced 1/4 cup (60 mL) red pepper, sliced 1 avocado, sliced 1 mango, sliced 3 X 7 oz (3 X 200 g) chinese fondue bison 8 soft tortillas 1/4 cup (60 mL) monterey jack cheese, grated spring lettuce mixture to taste
Mexican style bison sandwiches

Mexican style bison sandwiches

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    plain firm yogurt
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    LIBERTÉ GREEK YOGURT 4 X 100 g, 2 X 150 g or YOP DRINKABLE YOGURT 1 L

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    4 X 120 g, SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    ground black pepper
  • 2 tsp.
    (10 mL)
    honey
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  • 1 Tbsp.
    (15 mL)
    fresh oregano, chopped
  • 1/2 tsp.
    Worcestershire sauce
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  • Tabasco sauce to taste

  • sea salt to taste
  • 1/4 cup
    (60 mL)
    olive oil
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    1 L

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  • 1/4 cup
    (60 mL)
    red onion, sliced
  • 1/4 cup
    (60 mL)
    green pepper, sliced
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  • 1/4 cup
    (60 mL)
    red pepper, sliced
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  • 1
    avocado, sliced
  • 1
    mango, sliced
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  • 3 X 7 oz
    (3 X 200 g)
    chinese fondue bison
  • 8
    soft tortillas
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    85 - 350 g SELECTED VARIETIES

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    VILLAGGIO BREAD 600 - 675 g or BUNS PKG OF 6 - 8 OR TORTILLAS 272 - 340 g or DEMPSTER'S RYE BREAD 450 g

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  • 1/4 cup
    (60 mL)
    monterey jack cheese, grated
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  • spring lettuce mixture to taste
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    PRODUCT OF ONTARIO

    ROMAINE HEARTS

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    3 PK PRODUCT OF U.S.A.

    ORGANIC MICROGREENS 75 - 100 g PRODUCT OF ONTARIO OR ORGANIC LIVING LETTUCE 1 un. PRODUCT OF ONTARIO

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Imprimer ma sélection

Preparation

Mix the yogurt with the pepper, honey and oregano. Season with Worcestershire, Tabasco and sea salt. Set aside.

Brown the onion in 45 mL of oil. Add the peppers and let cook over medium heat for 2 minutes. Fold in the avocado and mango, sauté quickly without overcooking. Set aside.

Cook the bison in the rest of the oil over high heat for 30 seconds each side.

To fill tortillas, brush the centre with the yogurt sauce. Place the bison on the centre of the tortillas. Cover with the mixture of fruits and vegetables. Sprinkle with cheese and top with a few leaves of lettuce. Roll the sandwiches and serve.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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