Meximelt A La Amy Recipe Foodcom
MEXIMELT A LA AMY
I love the Meximelts at Taco Bell. However, I don't eat there a lot because sometimes, it gives me a tummy ache. But when I do, there are only two things I order-EVER! Chili-cheese burritos and Meximelts. One of my gal-pals worked there and told me what was in one. I couldn't figure it out because I was too busy inhaling it. So...here's my take on the Meximelt.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 12m
Yield 12 (depending on how you fill them)
Number Of Ingredients 6
Steps:
- Prepare the hamburger meat and drain off all the grease and/or water. Season.
- Microwave the tortilla until it is soft and easy to roll.
- Place a layer of ground beef in the bottom.
- Combine all the cheeses (I just throw it all in a zip-top bag and shake so if there is any left over, I can have it for later.)and sprinkle the desired amount over the beef.
- Add desired amount of salsa, but do not use too much.
- (This is sort of like a taco, only the cheese is melted and there is no lettuce or sour cream or any other toppings.).
- Fold in half and place on a plate.
- Microwave for 30 seconds or just until the cheese is melted.
Nutrition Facts : Calories 199.8, Fat 14.1, SaturatedFat 7.3, Cholesterol 51.4, Sodium 286.9, Carbohydrate 3.5, Fiber 0.3, Sugar 0.6, Protein 14.3
BASIC BREAD SPONGE FROM AMY
This is the starter sponge for a number of awesome breads that I make. They take 2-3 days from beginning to end, but are totally worth it.
Provided by StevenHB
Categories Yeast Breads
Time 8h15m
Yield 1 sponge
Number Of Ingredients 3
Steps:
- Whisk the yeast into the water. Allow to sit for about three minutes. Add the flour, mixing for another three minutes. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot until it rises and gets thick and sticky. This will take about eight hours.
- Use a spoon to stir the sponge down before measuring for use in a bread.
- Once risen, refrigerate for up to three days. Allow to come to room temperature before using. If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or three minutes before using.
- For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
- For the best results, use as little of the kneading flour as possible.
- To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.
- If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).
- All of the breads based upon the sponge can be frozen for up to two weeks. Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and warm at 350 degrees for 5 or 10 minutes. Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.
Nutrition Facts : Calories 1823.2, Fat 5, SaturatedFat 0.8, Sodium 21.2, Carbohydrate 382, Fiber 13.8, Sugar 1.4, Protein 52
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