1/3 cup peanut butter 2 tablespoons confectioners' sugar 1/2 cup chocolate chips 2 1/2 cups mini round corn tortilla chips
1/4 cup miniature marshmallows 1/4 cup sweetened flaked coconut
Preheat your oven's broiler.
Combine the peanut butter and confectioners' sugar in a microwave-safe bowl. Heat the mixture until the peanut butter melts, about 1 minute. Place the chocolate chips in a separate microwave-safe bowl; melt the chips in the microwave, about 1 minute.
Arrange the tortilla chips into an even layer on a baking sheet. Drizzle the peanut butter mixture and the melted chocolate over the chips. Scatter the marshmallows and coconut over the chips.
Place under preheated broiler until the marshmallows begin to brown, 2 to 3 minutes. Serve hot.
Chicken Fried Taco: Choice of marinated and battered and fried fajita style beef or chicken, Latin fried potatoes (diced potatoes that are flash-fried and then grilled with sautéed onions and proprietary Fuzzy Dust seasoning), Verde sauce (creamy queso, blended with enchilada sauce) and a shredded blend of cheddar and Monterrey Jack cheese on a flour tortilla, $2.99
Sopes Benedict (pictured): Poached eggs over masa cakes with Canadian bacon and Hollandaise, served with a seasonal green salad, $17
Crab Cake Sopes Benedict: Poached eggs over masa cakes with a crab cake and chipotle Hollandaise, served with a seasonal green salad, $19
Spinach and Mushroom Sopes Benedict: Poached eggs over masa cakes with spinach, mushroom and pasilla de Oaxaca crema, $16
Tacos de Huevos: Scrambled eggs a la plancha with rajas, bacon, Chihuahua cheese, arbor chile salsa, onion and cilantro in corn tortillas, $15.50 for three tacos
Bistec con Huevos: Grilled marinated skirt steak with eggs any style, enchilada ranchero sauce, sweet potato hash and guacamole, $28
Huevos Rosa: Sunnyside up eggs over a fried tortilla and refried beans, topped with roasted tomato-chipotle sauce, salsa verde, ham, peas and cheese, $16
Huevos Josefina: Caramelized onion, chorizo and potato with melted Chihuahua cheese and scrambled eggs on tostadas with mestiza crema (a cream sauce with roasted tomatoes and tomatillos, onions, cumin, Mexican oregano and garlic) and pico de gallo, $18
Churros French Toast: French toast crusted in churros batter, topped with berries and served with piloncillo syrup, $14.50
Availability: Permanent in New York, Miami and Washington, D.C., locations on Saturday and Sunday, 11 a.m.-3 p.m.
A fan favorite is the Fajita Platter, which features options such as
mesquite grilled steak or chicken over signature grilled vegetables
served with flour tortillas, guacamole and pico de gallo for all to enjoy!
Leave the cooking to their chefs and save 15 percent
On The Border Mexican Grill & Cantina has you covered for your holiday parties and is making it even easier to put some Mexican inspired sizzle to this season’s gatherings by throwing in a 15 percent discount for all party platter and catering orders. So, sit back, relax and enjoy the fiesta. Whether you have a party of four or 400, the brand has everything you’re looking for. The holiday catering discount is available at participating On The Border locations in the continental U.S. from Nov.12, 2016 through Jan. 1, 2017.
The 15 percent off holiday deal is available for all party platters and catering orders. If you need dinner for your family, a dish to bring to a party or a full-on catering package, On The Border has you covered. To take advantage of the holiday catering offer, just mention “Holiday15” at the time of your order, or, if you’re ordering online, enter the same discount code at checkout.
1 tablespoon canola oil
1/2 medium chopped onion
2 Roma tomatoes diced and seeded
1 jalapeño diced and seeded
3 tablespoons tequila
2 cloves of garlic crushed
16 ounces Velveta cheese, cubed
1/2 cup milk (or more to achieve desired consistency)
In large saucepan, cook onions and garlic in oil over medium heat, until they are softened. Add the diced tomatoes and a splash of tequila and stir for 1 to 2 minutes. Turn off heat and add jalapeños then set aside.
In a separate sauce pan add the cubed cheese and milk; cook over medium-low heat, stirring often, until melted, adding additional milk if needed. Stir in the pico de gallo mixture and spoon into a festive queso bowl and top with some of the pico for extra flair. Serve with toasty tortilla chips and watch it disappear!
TO MAKE GARLIC PUREE: Smash cloves with side of wide knife. (Note: Peels will slip off easily.) Peel garlic heads. Place garlic in blender. Add water. Puree until mixture is consistency of applesauce. To store unused puree, place in tightly sealed glass jar. Refrigerate. Use within 1 week.
TO MAKE THE SOUP: Cook sweet potatoes in oven or boil in water until done. Peel. Reserve.
Melt butter in large pot. Saute onion. Add broth, potatoes, pumpkin puree, milk, sugar and garlic. Bring to a simmer. Heat for 15 minutes. Remove. from heat. Cool. Place in blender. Blend to desired consistency, adding water or milk if needed. Add green chiles and corn.
FOR THE TOPPING: In separate bowl, combine cinnamon and nutmeg. Sprinkle on top. Serves 4-6.
a crisp blend of romaine, iceberg and cabbage, tossed with grilled chicken,
roasted corn, black beans, mango, jícama, pico de gallo, queso fresco
JALAPENO VINAIGRETTE DRESSING
On the Border Restaurant Copycat Recipe
4 teaspoons white granulated sugar
1/4 cup water
1/2 cup red wine vinegar
1/2 teaspoon each: paprika, garlic powder, onion powder, red pepper flakes, salt
1/4 teaspoon each: black pepper, dried oregano, ground chipotle chile
1/4 cup oil
Combine all the ingredients except the oil in a small saucepan and place over medium heat. When the mixture reaches a boil, reduce the heat and simmer for 4 minutes. Pour the dressing into a bowl and drizzle the oil into the dressing in a thin stream while whisking quickly. Makes 3/4 cup.
Note: You may notice there is no jalapeno in this recipe. Chipotle is a dried smoked jalapeno.The ground chipotle chili powder is found in the spice aisle at your local supermarket.
1/4 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 (1 oz.) bag nacho-flavored tortilla chips
2 tablespoons finely shredded Mexican cheese blend
2 tablespoons shredded lettuce
In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly. Cut the bag of chips open along top; hold open. Top the chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.