CHILI CLASSIC NACHOS RECIPES

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WIENERSCHNITZEL CHILI SAUCE - TOP SECRET RECIPES



Wienerschnitzel Chili Sauce - Top Secret Recipes image

The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 40 minutes0S

Prep Time 20 minutes0S

Cook Time 20 minutes0S

Nutrition Facts : Calories 290 calories

CLASSIC CHICKEN ENCHILADAS | MEXICAN RECIPES - OLD EL PASO



Classic Chicken Enchiladas | Mexican Recipes - Old El Paso image

This simple recipe from Old El Paso™ makes 8 Classic Chicken Enchiladas and it’s so easy! All you need is our Enchilada Kit and a few fresh and tasty ingredients like zucchini, grated mozzarella, chicken mince and sour cream to complete the meal. Bake in the oven until golden and bubbling – it’s a Mexican favourite!

Categories     Dinner    Lunch    Enchiladas    Chicken

Total Time 30 minutes

Number Of Ingredients 6

1 chopped small onion
500 g chicken mince
1 coarsely grated zucchini
1 Old El Paso™ Enchilada Kit
3/4 cup grated mozzarella cheese
1/2 cup light sour cream

Steps:

  • Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
  • For warm and soft Tortillas follow on pack instructions.
  • Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.

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