RESTAURANT RECIPES: CASA DE PICO’S CHEESE CRISP SPECIAL IS PERFECT FOR YOUR NEXT FIESTA

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March 30, 2014 (La Mesa)--The Cheese Crisp Special was popular among Casa de Pico customers from the first day it was served in 1971. Diane Powers, owner and operator of Bazaar del Mundo Shops and the Bazaar del Mundo Restaurant Group, wanted to create a unique signature dish. The 40-year-old recipe consists of a crisp flour tortilla, topped with refried beans, two kinds of beef or shredded chicken, melted cheese, fresh avocado slices, tomato wedges, guacamole and sour cream.

“It’s popular because you taste lots of our Mexican flavors,” said Manager Lino Rodarte. The Cheese Crisp Special originated at Casa de Pico, which has since relocated to La Mesa’s Grossmont Center. It can also be found at all Powers’ restaurants – Casa Guadalajara in Old Town, Casa de Bandini in Carlsbad, and Casa Sol y Mar in Del Mar Highlands. 

Exclusive to East County Magazine, Casa de Pico has shared its signature Cheese Crisp Special recipe below.

CHEESE CRISP SPECIAL

 

Ingredients:

 

(6) 8" flour tortilla shells

(2) 8oz. cans refried beans

(1) cup Cheddar cheese, shredded

(1) cup Monterey jack cheese, shredded

(5) medium tomatoes, sliced into wedges

(3) medium avocados, sliced

(6) yellow chiles

(1) can black olives

Cubed beef

Shredded beef

Guacamole

 

Preparation:

 

Prepare cubed beef* and shredded beef*. Keep warm.

Heat oil to 425 degrees in a frying pan. 

Deep-fry flour tortillas flat, until crisp. Remove from oil and cool.

Heat refried beans, spread onto tortilla. 

Add layers of cubed beef and shredded beef. 

Top with cheese and heat until cheese melts. 

Top with tomato, avocado wedges, guacamole, olive and chile. 

 

Serves six.

 

*CUBED BEEF:

(1) lb. cubed sirloin

(1) tbs. celery, chopped

(1) medium onion, chopped

(1) medium bell pepper, thinly sliced

(1) small yellow chile

(2) tbs. oil

(1/4) tsp. cumin

(1/4) tsp. garlic powder

(1/4) tsp. white pepper

(1/2) tsp. salt

 

Preparation: Cook all ingredients together for about 1 hour.

 

*SHREDDED BEEF:

(1) lb. beef brisket

(1/2) onion, chopped

(1/4) tsp. garlic powder

(1/4) tsp. cumin

(1/4) tsp. white pepper

(1/2) tsp. salt

(1/4) cup tomato sauce

(1/4) cup water

(1) bay leave

(2) medium tomatoes

 

Preparation: Cook ingredients together for about 1 hour. Shred beef with fork.

 

*GUACAMOLE:

(4-6) medium avocados

(1/2) tbs. lemon juice

(1/2) cup chopped onion

(1) bunch cilantro, chopped

(2) medium tomatoes, diced

Salt and garlic powder to taste

 

Preparation: Mash together peeled avocados; add all other ingredients, mix well and chill.


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