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Recipes provided by KHON Fox 2
BROADCAST DATE: 11/19/00
Chili Relleno
From the Kitchen of: Banditos Cantina
Ranchera Sauce
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1/2 stalk celery, diced
- 1 bay leaf
- 1 8 oz. can tomato puree
- 1 Tbs. black pepper
- 1 Tbs. salt
- 3 c. water
- 1/4 c. chicken base mix
Sauté vegetables in a pan in hot vegetable oil for about 2 minutes. Add bay leaf and black pepper, let cook for another 2 minutes. Add tomato puree, water and chicken base mix. Simmer for about an hour and add salt to taste. Makes 3-4 cups.
Relleno
- 3 Anaheim chili, cleaned and seeded
- 3 strips Monterey Jack cheese, approx. 1" x 3"
- 2 egg whites, beaten until peaked
- vegetable oil
Whip the egg whites until it peaks. Set aside.
Make a slit in the side of the chili, then deep fry for about 30 seconds. Run under cold water to cool down. Peel off the skin of the pepper, then insert a strip of Jack cheese into each pepper.
In a deep fry pan, heat up oil to approx. 350 degrees. Take your stuffed chili, spread a thick layer of egg white on one side, then gently lay the chili in the oil and spread another layer of egg white on the other side. Cook until golden brown.
Top with ranchera sauce.
Beef Fajita
From the Kitchen
of: Banditos Cantina
Ingredients
- 8 oz. top sirloin, cut into strips
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/4 yellow onion, sliced
- 4 tomato wedges
- 1/4 c. fajita sauce
- 1 Tbs. fajita seasoning
- 1 Tbs. garlic, chopped
- 2 Tbs. vegetable oil
Method
Heat oil in a skillet, until hot. Add garlic and beef then sauté meat. Add peppers and onion; let simmer for 1-2 minutes (do not over cook). Add fajita seasoning and fajita sauce and simmer for another minute. Finally, add tomatoes and simmer for another 30 seconds. Serve with
flour tortillas.
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