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Post Info TOPIC: El Azteco Mexican Restaurant Recipes
D


Hermes

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El Azteco Mexican Restaurant Recipes
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A favorite at a restaurant I used to work at. Crack-like cheese dip

El Azteco Cheese Dip

1 lb sour cream

1 lb small curd cottage cheese

1 lb muenster cheese

2 small bunches green onion

¼ cup bottled, sliced jalapenos

Worcestershire sauce

Directions

Finely grate muenster cheese  using the smallest hole grate on your grater.  Chop green onions ¾ of the way through the entire stalk (leaving the nasty ends of the green part out.)  Including a lot of the green of the green onion gives the dip color and flavor.

Combine sour cream, cottage cheese, grated muenster cheese, and chopped green onions in a large mixing bowl.

Add 5-8 squirts of Worcestershire sauce.

Finely chop about a ¼ cup of jalapenos (to taste – see what it tastes like after you mix them in and add more until it is the way you like it.)  After the dip sits (refrigerated) it tends to get hotter – it’s always better the next day.

Makes a huge quantity that is enough to serve at a party with leftovers. Reduce ingredients accordingly for smaller batches.



-- Edited by D on Tuesday 24th of April 2012 11:10:13 AM

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"Fashion can be bought. Style one must possess." ~ Edna Woolman Chase
D


Hermes

Status: Offline
Posts: 8209
Date:
RE: El Azteco Cheese Dip
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More recipes from the same restaurant:

Meat is optional with the nachos and salad.

Basic Nachos
This is a staple meal in my house. Takes me 5 minutes to make and it’s super yummy.

1 can refried beans (I like Meijer Organic Refried Black Beans with Roasted Red Jalapeno)
Tortilla chips
Water
1 cup grated cheddar cheese
Chopped tomatoes
Finely chopped bottled jalapenos

Cover a plate with a pile of tortilla chips.

Empty can of refried beans into a mixing bowl. Add approximately ¼ can of water and mix thoroughly with a rubber spatula. You want the beans to be of a “pourable” consistency.

Using the rubber spatula, spoon the liquefied beans over the pile of tortilla chips.

Cover the tortilla chips and beans with grated cheddar cheese.
Microwave for 2 minutes.

Remove from microwave and top with chopped tomatoes and jalapenos.

Topopo Salad

Basic Nachos (see recipe above)

½ cup cooked chicken (shredded or cubed)
½ cup diced tomatoes
½ cup canned peas
½ cup grated muenster cheese
5 cups of lettuce
1/8 cup finely chopped bottled jalapenos
Grated parmesan

Dressing:
¼ cup apple cider vinegar
¼ cup vegetable oil
Combine in covered container and shake well.

Directions:

Prepare nacho base of tortilla chips, refried beans, and cheese.

Combine chicken, tomatoes, peas, muenster cheese, lettuce, jalapenos, and dressing in a large bowl (get your clean hands in there and mix it well.)

Mound the salad mixture on top of the nacho base with your hands, patting it into place.

Sprinkle grated parmesan on top, and garnish with a tortilla chip stuck in the top of the mound.

Note: My measurements are guesstimates. This salad is very chocked-full of the listed ingredients, and my preparation has always been based on eyeing the correct portions. The ingredient amounts in this recipe should yield some tasty results.

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"Fashion can be bought. Style one must possess." ~ Edna Woolman Chase
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