MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili's Nacho Burger
Categories: Burgers, Copycat
Yield: 4 Servings

MMMMM-----------------------PICO DE GALLO----------------------------
2 md Tomatoes; diced
1/2 c Spanish onion; diced
2 ts Fresh jalapeno pepper;
- seeded, de-ribbed, chopped
2 ts Fresh cilantro;
- finely minced
1 pn Salt

MMMMM-------------------------GUACAMOLE------------------------------
2 sm Haas avocado; or 1 lg
2 tb Sour cream
1/4 c Tomato; diced
1/2 ts Jalapeno; diced
1/4 ts Fresh cilantro; chopped
1/4 ts Lemon juice
1/8 ts Salt

MMMMM------------------------CHILI QUESO-----------------------------
3 oz Ground beef
1 ts All-purpose flour
1 pn Salt
1 pn Ground black pepper
16 oz Bottle Cheez Whiz
2 tb Milk
1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Paprika

MMMMM---------------------------BURGER--------------------------------
2 lb Ground beef
4 lg Sesame seed buns
2 c Iceberg lettuce; shredded or
- chopped thin
2 tb Mayonnaise
1 Green onion; chopped
16 Tortilla chips; up to 20
2 Fresh jalapenos; up to 3,
- sliced

Here's a clone recipe for a delicious new burger from Chili's unlike
any you may have tasted before. It was designed by the folks at this
popular chain to incorporate several of restaurant's prepared
sides--all of which you will now have clones for--including Chili's
chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it
all onto a bun with a juicy 1/4 lb ground beef patty and some
crumbled tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!

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
chill in 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 the
remaining ingredients for the guacamole to the avocado and mix well.
Cover bowl and chill in the refrigerator, next to the pico.

Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the dry
ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to
crumble the beef as it cooks. Cook until it's brown, then set aside.

Melt the Cheez Whiz with 2 tb of milk over low heat. When milk and
cheese has been combined, add the remaining queso ingredients. Heat
while stirring often until cheese is smooth and creamy, then cover
saucepan and remove it from the heat.

Pre-heat a griddle or large frying pan over medium heat. Lightly
butter the face of each bun and brown the buns face-down on the heat.

Separate the ground 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 to 10 minutes per side, until done. Lightly
salt and pepper each burger patty.

continued in part 2

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