El Chico Mexican Restaurant Relish Recipes

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EL CHICO MEXICAN RESTAURANT RELISH



El Chico Mexican Restaurant Relish image

Provided by Global Cookbook

Number Of Ingredients 5

1 Tbsp. vegetable oil
1 whl serrano chile
1/4 tsp serrano chiles, grnd
1 x 28-ounce. can pinto beans
1/3 c. water

Steps:

  • Heat oil and whole chile in sauce pan. When chile is tender, add in grnd chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 min.

Nutrition Facts : ServingSize 939 g, Calories 845, Fat 20.43 g, TransFat 0.35 g, SaturatedFat 2.44 g, Cholesterol 0 g, Sodium 2473 g, Carbohydrate 128.53 g, Fiber 38.9 g, Sugar 2.01 g, Protein 40.94 g

EL CHICO'S SALSA



El Chico's Salsa image

Make and share this El Chico's Salsa recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups tomatoes (either fresh or canned)
1/2 cup onion, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons green chilies, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1 tablespoon vinegar

Steps:

  • Mix all ingredients thoroughly.
  • Serve immediately or cover & refrigerate.

Nutrition Facts : Calories 14.8, Fat 0.1, Sodium 148.2, Carbohydrate 3.3, Fiber 0.7, Sugar 2, Protein 0.5

EL CHICO CHEESE ENCHILADAS



El Chico Cheese Enchiladas image

Don't be alarmed at the amount of chili powder and paprika in this recipe. You want plenty of sauce on your enchilada, and this cheese enchilada recipe will make a good quart of sauce.

Provided by Stephanie Manley

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup chili powder
1/2 cup paprika
1 quart water
12 corn tortillas
oil (for heating tortillas in a skillet)
3/4 pound shredded American cheese
1/3 cup chopped white onions (optional topping)

Steps:

  • In a medium-sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
  • Add salt, chili powder, and paprika, and stir to combine. Add one-quarter of the water. When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete.
  • Preheat oven to 350 degrees. Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil. Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel.
  • Assembly: Spread a thin layer of sauce over the bottom of a baking dish. Place 1 1/2 tablespoons of cheese in the middle of each corn tortilla and roll-up. Move the rolled tortilla into the baking dish. Fill the dish with your enchiladas and then top with the sauce. Add any cheese that is left over.
  • Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven. Some people like to add some chopped white onion on top.

Nutrition Facts : Calories 291 kcal, Carbohydrate 9 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 56 mg, Sodium 1362 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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