Banditoeggs Recipes

BANDITO CHILI DOGS

Bandito Chili Dogs image

These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy chili sauce, and the toppings are fun! -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 package (1 pound) hot dogs
2 cans (15 ounces each) chili without beans
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chiles
10 hot dog buns, split
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

Steps:

Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1442mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

HERDEZ® EGGS BANDITO

HERDEZ® Eggs Bandito image

Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

4 large egg yolks egg yolks
2 ⅔ tablespoons lime juice
¼ teaspoon chipotle powder
4 tablespoons HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
1 tablespoon water
¾ cup melted butter
¼ teaspoon garlic salt
1 ½ teaspoons vinegar
8 large eggs eggs
½ pound chorizo sausage
3 each Mexican bolillo rolls, sliced into several rounds
1 tablespoon Chopped fresh cilantro
4 wedges Lime slices

Steps:

Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.
Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.
To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.
Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.

Nutrition Facts : Calories 1001.5 calories, Carbohydrate 50.4 g, Cholesterol 719.1 mg, Fat 72.3 g, Fiber 2.3 g, Protein 37.3 g, SaturatedFat 35.1 g, Sodium 1331 mg, Sugar 2.5 g

BANDITO CHICKEN WINGS

Bandito Chicken Wings image

These golden wings make a mouthwatering hot appetizer. -Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

12 whole chicken wings (about 2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, divided
2 tablespoons vegetable oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Steps:

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. baking dish. , In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. , Bake, uncovered, at 325° for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.

Nutrition Facts : Calories 223 calories, Fat 20g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 450mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

BANDITO EGGS

Bandito Eggs image

Make and share this Bandito Eggs recipe from Food.com.

Provided by CJAY8248

Categories Breakfast

Time 18m

Yield 2 casseroles, 2 serving(s)

Number Of Ingredients 11

Ingredients

1 avocado, peeled and sliced
1 lime, juice of
2 corn tortillas
2 tablespoons vegetable oil
2 tablespoons butter
4 eggs
1 tomatoes, thinly sliced
salsa (your choice of red or green)
2 thin slices onions
1/2 cup monterey jack cheese, grated
salt and pepper

Steps:

Squeeze lime juice over avocado slices, set aside.
Warm two small round casserole dishes in the oven.
Heat oil in a skillet and fry tortillas until crisp, turning once. Remove with tongs and place one in each casserole. Discard oil and melt butter.
Break eggs into skillet and fry or scramble.
Top tortillas with eggs and garnish with salt and pepper, tomato slices, avocado, salsa. onion and cheese. Place casseroles under broiler until cheese melts.
Place hot dishes on dinner plates and serve.

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