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Mexican-Style fresh chinese fondue Sandwiches https://www.metro.ca/userfiles/image/recipes/sandwichs-viande-fondue-mexicaine-5116.jpg PT15M PT02M PT17M
Combine all the ingredients for the yogurt sauce. Set aside.Brown the onions in 3 Tbsp. (45 mL) of oil.Add the peppers and cook for 2 minutes over medium heat.Mix in the avocado and mango, sautéing quickly without overcooking. Set aside.Cook the ostrich meat over high heat in the remaining oil, 30 seconds per side.Baste the centre of each tortilla with the yogurt sauce.Place the ostrich meat and spoon over the vegetable-fruit mixture.Sprinkle with the cheese and garnish with some lettuce leaves.
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Sauce: 1/2 cup (125 mL) firm plain yogurt 2 tsp. (10 mL) freshly ground black pepper 2 tsp. (10 mL) organic honey 1 Tbsp. (15 mL) chopped, fresh oregano 8 soft tortillas 1/2 tsp. (2 mL) Worcestershire sauce 1/4 cup (60 mL) thinly sliced red pepper Tabasco sauce to taste sea salt to taste Garnish: 1/4 cup (60 mL) thinly sliced red onion 1/4 cup (60 mL) extra virgin olive oil 1/4 cup (60 mL) thinly sliced green pepper 1 avocado, sliced 1 mango, sliced 3 x 7 oz (3 x 200 g) beef, or buffalo or porck chinese fondue 1/4 cup (60 mL) grated monterey jack cheese spring lettuce mix to taste
Mexican-Style fresh chinese fondue Sandwiches

Mexican-Style fresh chinese fondue Sandwiches

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Sauce:
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  • 1/2 cup
    (125 mL)
    firm plain yogurt
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    DANONE ACTIVIA

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    $3.49 ea.

    8 x 100 g, 650 g or OÏKOS GREEK YOGOURT 4 X 100 g SELECTED VARIETIES


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    3 for $3.00

    200 ml SELECTED VARIETIES OR 1.19 EA.


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    SAVE $1.98 ON 2
    YOPLAIT SOURCE YOGOURT

    YOPLAIT SOURCE YOGOURT

    2 for $5.00

    650 g MINIGO OR TUBES 6 - 8 X 60 g SELECTED VARIETIES


    SAVE $1.70
    ASTRO TUBS

    ASTRO TUBS

    $1.99 ea.

    650 - 750 g or ATHENTIKOS YOGOURT 500 g SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    freshly ground black pepper
  • 2 tsp.
    (10 mL)
    organic honey
  • 1 Tbsp.
    (15 mL)
    chopped, fresh oregano
  • 8
    soft tortillas
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    VILLAGGIO BREAD OR BUNS, DEMPSTER'S GRAIN BREAD, BAGELS OR 7" TORTILLAS

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  • 1/2 tsp.
    (2 mL)
    Worcestershire sauce
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    SELECTED SIZES SELECTED VARIETIES OR 3.79 EA.


    SELECTION DIPPING SAUCES

    SELECTION DIPPING SAUCES

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    341 - 455 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    thinly sliced red pepper
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  • Tabasco sauce to taste

  • sea salt to taste

  • Garnish:
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  • 1/4 cup
    (60 mL)
    thinly sliced red onion
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  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    1 l SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    thinly sliced green pepper
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  • 1
    avocado, sliced
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  • 1
    mango, sliced
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    RED MANGOES

    RED MANGOES

    3 for $5.00

    PRODUCT OF BRAZIL


  • 3 x 7 oz
    (3 x 200 g)
    beef, or buffalo or porck chinese fondue
  • 1/4 cup
    (60 mL)
    grated monterey jack cheese
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    SELECTED VARIETIES, DELI SLICED, 2.42/100 g


    IÖGO NANO CHEESE SNACKS

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    6 x 20 g, 100 g SELECTED VARIETIES



  • spring lettuce mix to taste
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Imprimer ma sélection

Preparation

Combine all the ingredients for the yogurt sauce. Set aside.

Brown the onions in 3 Tbsp. (45 mL) of oil.

Add the peppers and cook for 2 minutes over medium heat.

Mix in the avocado and mango, sautéing quickly without overcooking. Set aside.

Cook the ostrich meat over high heat in the remaining oil, 30 seconds per side.

Baste the centre of each tortilla with the yogurt sauce.

Place the ostrich meat and spoon over the vegetable-fruit mixture.

Sprinkle with the cheese and garnish with some lettuce leaves.

Source : Chef José Trottier

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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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