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Ingredientes
- 1 10 ounce can diced tomatoes with green chiles
- 1 tbsp extra virgin olive oil
- 1 tbsp wine vinegar
- 2 c. Saltines, finely crushed
- 3 tbsp fresh parsley, minced
- 1 c. Vidalia onions, minced
- 1/2 teaspoon garlic pwdr (not salt)
- 1 pound grnd chuck (beef)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon chili pwdr
- 1 c. oil (for frying)
- Rings of red onion, slices of avocado, lowfat sour cream and sprigs of cilantro
Direcciones
- Put together all Salsa Fria ingredients. Chill for at least one hour.On a sheet of wax paper, evenly spread cracker crumbs. Put together parsley, onions, grnd meat, garlic pwdr, egg, chili pwdr and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and chill for at least 1 hour (but no more than 3 hrs) to thoroughly refrigerate.
- Heat oil till it is hot sufficient to brown a 1 inch cube of bread in a little over 1 minute. (Do not get oil too hot or possibly center of patties will not cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
- Serve on a bed of iceberg lettuce with a couple rings of red onion, topped with Salsa Fria and with a dollop of lowfat sour cream with a sprig of cilantro to the side and a slice of avocado.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 252 | 75% |
| Total Fat 28.35g | 35% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.99g | |
| Cholesterol 42mg | 14% |
| Sodium 383mg | 16% |
| Potassium 214mg | 6% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.71g | 2% |
| Protein 8.57g | 14% |
