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(#1) Queso Dip
2 slices bacon, chopped
- In a large saucepan, cook bacon until crisp; add onion and garlic.
2 tbsp. chopped onion
1 clove garlic, minced
1 can (14.5 oz.) whole tomatoes, undrained
1 can (4 oz.) chopped green chilies
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried whole oregano
4 c. (16 oz.) grated American cheese
- Cook until onion is soft for 5 minutes.
- Stir in tomatoes, chilies, cumin, salt, oregano and pepper; blend well.
- Reduce heat to low; add cheese, stir until melted.
- Serve hot with tortilla or corn chips. -
(#3) On The Border Fajitas
* Marinade
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
- Combine all ingredients for marinade in a small bowl.
1 Spanish onion, sliced
* Fajitas sauce
1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
Dash ground black pepper
Dash salt
* On the Side
1/2 cup pico de gallo
1/2 cup grated Cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded lettuce
6-8 6-inch flour tortillas
Salsa
- Soak your choice of meat in marinade for 2 hours or more.
- When meat has marinated, preheat your barbecue or stove top grill to high.
- Preheat a skillet over medium-high heat; saute onion slices in oil for 5 minutes.
- Combine soy sauce, water, and lime juice in a small bowl; pour it over onions.
- Add black pepper; continue to saute for 4-5 minutes and season salt to taste.
- While sauteing onions, grill meat for 4-5 minutes per side or until done.
- While meat and onions are cooking, heat up another skillet over high heat.
- When the meat is done, remove it from the grill; slice meat into thin strips.
- Remove the extra pan from heat; dump onions and the rest of the liquid.
- Add meat to pan; serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce.
- Steam tortillas in a moist towel in the microwave for 30 seconds; serve on the side.
- Serve salsa also, if desired. -
(#4) On The Border Salsa
2 large roma tomatoes, coarsely chopped shopping list
- Combine all ingredients in a food processor or blender.
2 14.5 ounce cans diced tomatoes (Mexican style)
2 jalapenos, seeded and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
- Pulse until well blended. -
(#5) Sour Cream Sauce for Enchiladas and Chimichangas
1/4 cup flour
- Blend flour and butter in saucepan.
1/4 cup melted butter
1/2 cup shredded monterrey jack cheese
1/2 cup sour cream
chili powder to taste
- Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder.
- Pour over enchiladas; bake at 350 for 30 minutes.
- Sprinkle with remaining jack cheese; put back in oven until cheese melts. -
(#6) Chicken Tortilla Soup
Chicken Breast, 3 breast,
- Cut up chicken into bite size pieces.
Canned Diced tomatoes 1 can
Enchilada Sauce, 1 can
Onions, raw, 1 medium
Green Chili Peppers, 1 7 oz can
Garlic, 3 cloves or 1 TBSP
Water, tap, 4 cups
Cumin, 1 TBSP
Chili powder, 1TBSP
Wild Blend Brown Rice-1 cup
Zucchini 4 medium
- chop up onion, and zucchini.
- add all ingredients to pot; cook slow for 2 hours.
- Add tortillas and cheese and serve. Makes 12 1-cup servings. -
(#7) On The Border Rolls
1 pkg Nasoya® Egg Roll wraps
- Heat olive oil in a skillet over medium heat.
1/4 cup olive oil
1/4 cup chopped sweet onion
8 cup fresh baby spinach
1 cup frozen corn
1 (15 oz) can of pinto beans,drained
1 tbsp fresh lime juice
1/2 tsp salt
1 tsp ground cumin
6 oz Monterey Jack cheese, shredded
Oil for frying
- Add onions; cook for 5 minutes until tender.
- Stir in spinach, corn, pinto beans, and lime juice.
- Add salt and cumin; stir in the cheese.
- Place 1/4 cup of filling into each Nasoya wrap.
- Fold sides and form into egg roll; dampen edges with water to seal the roll.
- Add enough oil to cover egg rolls; heat over medium high heat.
- Cook rolls in batches until brown; drain on paper towel. Makes 8 servings.
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About This Tool
Borders or border areas generally have special importance in terms of political science and geography, which refer to the extent of areas adjacent to borders or national boundaries. In Times of war, border areas can become areas of tension or even part of the front line. In general, most border areas are also subject to access restrictions or even designated as restricted areas, such as Frontier Closed Area. Some of the lower security of the border, such as the United states-Canada border on the long-term non-garrison open state, and even allow a certain degree of cross-border between the United States and Canada. In some cases, borders also serve as a buffer zone between countries to reduce conflicts, such as the parallel Korean Demilitarized Zone along the 38th parallel.
But with the advent of the border concept, what are the eating habits of the people who have been stationed on the border for a long time? As you can see from The 7 items recorded by The Random generator tool, the most popular ones are delicious foods like On The Border Fajitas, Chicken Tortilla Soup, On The Border Rolls, Queso Dip and so on.
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