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Pico Fry Bread
1 Fry tandoori bread
2 ounces Pico de Gallo (below)
2 ounces diced prickly pear
3 ounces shredded mozzarella cheese
1 ounce chipotle aioli
In a heavy sauce pan, pour ¼ cup of salad oil or olive oil (hot). Use a tandoori fry bread or fry bread mix.
Place the bread and fry until golden brown. Pour shredded mozzarella cheese, pico de gallo and the prickly pear cactus on top. Drizzle the chipotle aioli on top of the fry bread. Cut it as many pieces you like and serve while bread still hot.
Serves 1. Per Serving (excluding unknown items): 271 Calories; 21g Fat (69.7% calories from fat); 18g Protein; 2g Carbohydrate; 0g Dietary Fiber; 76mg Cholesterol; 353mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Fat.
Pico de Gallo
5-6 tomatoes, diced
½ Serrano pepper, diced
¼ yellow onion, diced
¼ bunch chopped fresh cilantro
3 tablespoons fresh lemon juice
1 pinch Kosher salt
Mix all the ingredients well, and store at 35*F
Serves 2. Per Serving (excluding unknown items): 6 Calories; 0g Fat (0.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Fruit.
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Stuffed Avocado with Crab Meat
1 avocado
2 ounces crabmeat
1 ounce pico de gallo
2 ounces Italian breadcrumbs
1 ounce egg wash
2 ounces Remoulade Cilantro Sauce (below)
Cut the avocado in half, and remove the seed. Stuff each half with crabmeat and pico de gallo. Put the two avocado halves back together, and dip the avocado in an egg wash, then into the Italian breadcrumbs. In a heavy sauce pan with salad or olive oil (hot), place the avocado and fry for a couple of minutes or until the crumb mixture reach a golden brown color. Cut it in half, and serve with remoulade sauce.
Serves 1. Per Serving (excluding unknown items): 373 Calories; 31g Fat (70.8% calories from fat); 14g Protein; 15g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 186mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fruit; 6 Fat.
Remoulade Cilantro Sauce
¼ tablespoon minced garlic
¼ cup yellow onion
¼ cup chopped parsley
¼ bunch green onions ("scallions")
1 stick celery
¼ cup lemon juice
2 cups Worcestershire sauce
1 teaspoon cayenne pepper
¼ cup creole mustard sauce
2 cups mayonnaise
1 tablespoon tabasco sauce
¼ cup cilantro
Place all ingredients in a food processor or blender and mince well
Serves 5. Per Serving (excluding unknown items): 722 Calories; 75g Fat (87.4% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 1466mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1 Other Carbohydrates.
Fort McDowell Casino
Hwy. 87 & Fort McDowell Road
1-800THEFORT
www.fortmcdowellcasino.com
Fort McDowell Casino is a paid advertiser of Sonoran Living Live
