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Cheese Crisp Special



CHEESE CRISP SPECIAL
Mexican Restaurant Recipe

Serves 6

Main Dish
6 (8 inch) flour tortilla shells
2 (8 oz.) cans refried beans
1 cup Cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
5 medium tomatoes, sliced into wedges
3 medium avocados, sliced
6 yellow chiles
1 can black olives
cubed beef
shredded beef
guacamole


Prepare cubed beef and shredded beef. Keep warm. Heat oil to 425 degrees in a frying pan.  Deep fry flour tortillas flat, until crisp. Remove from oil and cool.

Heat refried beans, spread onto tortilla.  Add layers of cubed beef and shredded beef. Top with cheese and heat until cheese melts.  Top with tomato, avocado wedges, guacamole, olive and chile.



Cubed Beef
1 pound cubed sirloin
1 tablespoon celery, chopped
1 medium onion, chopped
1 medium bell pepper, thinly sliced
1 small yellow chile
2 teaspoons oil
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon salt

Cook all ingredients together for about 1 hour.


Shredded Beef
1 pound beef brisket
1/2 onion, chopped
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon white pepper
1/2 teaspoon salt
1/4 cup tomato sauce
1/4 cup water
1 bay leave
2 medium tomatoes

Cook ingredients together for about 1 hour. Shred beef with fork.

Guacamole
4-6 medium avocados
1/2 tablespoon lemon juice
1/2 cup chopped onion
1 bunch cilantro, chopped
2 medium tomatoes, diced
salt and garlic powder to taste

Mash together peeled avocados; add all other ingredients, mix well and chill.


Notes: The Cheese Crisp Special was popular among Casa de Pico customers from the first day it was served in 1971. Diane Powers, owner and operator of Bazaar del Mundo Shops and the Bazaar del Mundo Restaurant Group, wanted to create a unique signature dish. The 40-year-old recipe consists of a crisp flour tortilla, topped with refried beans, two kinds of beef or shredded chicken, melted cheese, fresh avocado slices, tomato wedges, guacamole and sour cream.

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