Panchos Mexican Restaurant Recipes

PANCHOS

Panchos image

Make and share this Panchos recipe from Food.com.

Provided by SwtKitn

Categories Beans

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup cooking oil
12 corn tortillas
1 (15 1/2 ounce) can refried beans
12 slices individually wrapped American cheese, cut in quarters
2 avocados, mashed
salt
1 (8 ounce) jar pickled jalapeno peppers, sliced

Steps:

Cut corn tortillas in triangles (as you would cut a pie), fry tortilla chips in cooking oil until crispy.
Remove from oil and set on paper towels to drain. Lay out tortilla chips on a cookie sheet.
Heat refried beans in skillet for about 6-8 minutes, stirring so they do not stick to skillet.
Remove skin and seed from Avacado and mash well, adding salt to taste.
Then take 1 cheese quarter, and place on each tortilla chip. Place cookie sheet in 350 degree oven about 1-2 minutes until cheese has slightly melted but not completely.
Remove chips from cookie sheet and place on a platter.
Then take 1/2 teaspoon of refried beans and 1/2 teaspoon of mashed avacado, top each one with 1 slice of jalapeno.
Enjoy!

Nutrition Facts : Calories 74, Fat 5.1, SaturatedFat 1.4, Cholesterol 4.1, Sodium 161.6, Carbohydrate 5.5, Fiber 1.6, Sugar 0.2, Protein 2.1

COPYCAT PANCHO'S DRESSING RECIPE

Copycat Pancho's Dressing Recipe image

This is VERY close to Pancho's "green" dressing they serve with guacamole salad. It's very good on tacos too.

Provided by Stephie Biggs

Categories Salad Dressings

Time 10m

Yield 14 ounzes

Number Of Ingredients 6

Ingredients

1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped

Steps:

Place all ingredients in a blender (or use immersion hand blender) and liquefy.
Enjoy.

Nutrition Facts : Calories 36.2, Fat 0.4, Sodium 102, Carbohydrate 8, Fiber 0.4, Sugar 7.3, Protein 0.5

LOS PANCHOS SALSA

Los Panchos Salsa image

Holy crap- this is THE one!!! After being invited back into the kitchen to watch the main cook of my FAVORITE Mexican restaurant in San Diego (The one on Garnet- no other location will do)- I memorized the recipe and jotted it down. Here it is- eyeballed and delicious every time. This recipe makes an enormous VAT of the stuff, so jar it, freeze it, bottle it, give it away- but be sure to enjoy! Ole!

Provided by hollyfrolly

Categories Sauces

Time 30m

Yield 1 bucket, 100 serving(s)

Number Of Ingredients 9

Ingredients

red chili pepper
water
onion
oregano
garlic powder
salt
pepper
white vinegar
diced tomatoes, in juices

Steps:

2 blenders red chile w/ water blended. - Add to bucket.
1 blender w/ 2 onion, 2 tbsp oregano, 1/2 of a 6 inches lid of garlic powder, 1/2 lid of salt, 1/4 lid pepper, 1/2 blender of H20 and 1/2 white vinegar- BLEND and pour into bucket.
3 large cans of diced tomatoes with juices- pour into bucket.
Use large hand mixer to blend all.

Nutrition Facts :

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