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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.
4
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 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
3 Votes
4
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    firm plain yogurt
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  • 2 tsp.
    (10 mL)
    freshly ground black pepper
  • 2 tsp.
    (10 mL)
    organic honey
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  • 1 Tbsp.
    (15 mL)
    chopped, fresh oregano
  • 8
    soft tortillas
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    COCA-COLA OR PEPSI SOFT DRINKS

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    6 x 710 ml RUFFLES CHIPS, DORITOS TORTILLA CHIPS OR CHEETOS SNACKS SELECTED SIZES, SELECTED VARIETIES

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    DEMPSTER'S 7" TORTILLAS

    $3.29 ea.

    272 - 340 g SELECTED VARIETIES

    GOLDFISH CRACKERS

    GOLDFISH CRACKERS

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    156 - 200 g SELECTED VARIETIES

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    LA TORTILLA WRAP

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    300 - 425 g SELECTED VARIETIES OR 3.49 EA.

  • 1/2 tsp.
    (2 mL)
    Worcestershire sauce
  • 1/4 cup
    (60 mL)
    thinly sliced red pepper
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    454 g PRODUCT OF ONTARIO

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    3 un. PRODUCT OF ONTARIO


  • Tabasco sauce to taste

  • sea salt to taste
  • 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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  • 1/4 cup
    (60 mL)
    thinly sliced green pepper
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    454 g PRODUCT OF ONTARIO

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    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

    SWEET SHEPHERD PEPPERS

    SWEET SHEPHERD PEPPERS

    $3.99 ea.

    3 un. PRODUCT OF ONTARIO

  • 1
    avocado, sliced
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    AVOCADOS

    AVOCADOS

    $1.99 ea.

    PRODUCT OF MEXICO

  • 1
    mango, sliced
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    RED OR ATAULFO MANGOES

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    PRODUCT OF MEXICO

  • 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
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    DOLE SALADS

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    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

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

Legal Notice

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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