South Of The Border Pork Sandwiches Recipes
SOUTH-OF-THE-BORDER CHOWDER
From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SOUTH OF THE BORDER SANDWICHES
My family enjoys these change-of-pace hot sandwiches. Makes a great meal when combined with a zesty homemade soup for a Soup-and-Sandwich night.
Provided by Sweet Diva MJ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix eggs, chilies, salsa, onion, loves and seasonings.
- Fold in cheese.
- Spoon ½ cup onto bottom of rolls.
- Replace tops; wrap each sandwich tightly in foil.
- Bake at 350* for 20 minute.
- Serves 4.
Nutrition Facts : Calories 324.5, Fat 18.3, SaturatedFat 9.2, Cholesterol 196.1, Sodium 739.6, Carbohydrate 22.6, Fiber 2, Sugar 1.7, Protein 17.4
SOUTH-OF-THE-BORDER COLESLAW WITH CILANTRO AND JALAPEñO
Categories Vegetable Side No-Cook Low Fat Low/No Sugar Summer Healthy Raw Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine cabbage, bell pepper, cilantro, and jalapeño in large bowl; toss to blend. Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mixture. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and refrigerate. Toss before serving.)
SALSA MAYONNAISE SANDWICH TOPPER
Make and share this Salsa Mayonnaise Sandwich Topper recipe from Food.com.
Provided by Tisy Adams
Categories Low Protein
Time 5m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Drain excess liquid from salsa.
- In a small bowl combine salsa, mayonnaise and sour cream; mix well.
- Mix in chili powder and pepper.
- Chill.
- Store in the refrigerator in an airtight container for up to 1 week.
Nutrition Facts : Calories 39, Fat 3.2, SaturatedFat 1, Cholesterol 4.1, Sodium 123.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.8, Protein 0.4
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