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Ingredientes
- 2 med tomatoes diced
- 1/2 c. diced Spanish onion
- 2 tsp minced fresh jalapeno pepper seeded, de-ribbed
- 2 tsp finely-chopped fresh cilantro
- 1 pch salt
- 2 sm or possibly 1 large Haas avocado
- 2 Tbsp. lowfat sour cream
- 1/4 c. diced tomato
- 1/2 tsp diced jalapeno
- 1/4 tsp minced fresh cilantro
- 1/4 tsp lemon juice
- 1/8 tsp salt
- 3 ounce grnd beef
- 1 tsp all-purpose flour
- 1 pch salt
- 1 pch freshly-grnd black pepper
- 1 jar Cheez Whiz - (16 ounce)
- 2 Tbsp. lowfat milk
- 1/2 tsp chili pwdr
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 lb grnd beef
- 4 lrg sesame seed buns
- 2 c. iceberg lettuce shredded or possibly minced thin
- 2 Tbsp. mayonnaise
- 1 x green onion minced
- 16 x tortilla chips - (to 20)
- 2 x fresh jalapenos - (to 3) sliced
Direcciones
- First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and refrigeratein the refrigerator.
- Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add in the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and refrigeratein the refrigerator, next to the pico.
- Next we'll make the chili queso. In yet another small bowl, mix together grnd beef, flour, a healthy pinch of salt, a healthy pinch of black pepper, and a healthy pinch of chili pwdr. Use your hands to work the dry ingredients into the grnd beef. Brown the beef in a small skillet over medium heat for about 5 min. Use a spoon or possibly spatula to crumble the beef as it cooks. Cook till it's brown, then set aside.
- Heat the Cheez Whiz with 2 Tbsp. of lowfat milk over low heat. When lowfat milk and cheese has been combined, add in the remaining queso ingredients. Heat while stirring often till cheese is smooth and creamy, then cover saucepan and remove it from the heat.
- Pre-heat a griddle or possibly large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.
- Separate the grnd beef into four 1/2-lb. portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5 - 10 min per side, till done. Lightly salt and pepper each burger patty.
- Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun - 1/2 c. shredded lettuce - hamburger patty - 2 Tbsp. chili queso - 4 or possibly 5 crumbled tortilla chips - 2 tsp. green onion.
- On Top Bun - 1/2 Tbsp. mayonnaise - 2 Tbsp. pico de gallo - 2 Tbsp. guacamole - 4 jalapeno slices.
- Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.
- This recipe yields 4 burgers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 824 | |
| Calories from Fat 603 | 73% |
| Total Fat 67.1g | 84% |
| Saturated Fat 20.96g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 350mg | 15% |
| Potassium 1025mg | 29% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.34g | 3% |
| Protein 45.41g | 73% |
