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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


  • 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
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

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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