BURKE FUSION RECIPES

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	TORTA ESPECIAL Yield: One sandwich
INGREDIENTS: Lime Garlic sause: Lime juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 t. Garlic, minced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/2 t. Sour cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 T. Tezzata® Mexican-Style Beef Crumbles, 3395, thawed . . . . . . . . . . . . . 3 oz. Pepper-Jack cheese, shredded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 oz. Hoagie bun, sliced lengthwise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Butter oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 T. Green chilies, chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 T. Red onion, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 rings Salsa, thick & chunky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/4 c. PROCEDURE: Place sauce ingredients in a bowl and whisk until smooth. Heat beef in a microwave oven until warm (do not overheat). Add cheese and stir to allow cheese to melt and bind with the meat. Brush bun with oil and toast on flat top grill or in oven. Place Lime Garlic Sauce on bun heel, top with beef and cheese mixture, green chilies and red onion. Replace crown. Serve with salsa.
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