He Said, She Said with Ken and Mary Jo

Recipe By: Mary Jo Eustace
Episode #30

Mexican Trifle

Ingredients

• 1 Head Iceberg Lettuce, Julienned
• 3 Cups Compliments Corn Tortilla Chips, Crumbled
• 2 Cups Tomatoes, Chopped
• 2 Avocados, Chopped
• 3 Cups Mixed Peppers (red , yellow, orange), Chopped
• 2 Cups Smoked Gouda, Shredded
• 1 Can (19 Oz) Black Beans, Cooked
• 1 Cup Red Onion, Chopped
• 2Cups Sour Cream

Dressing

• 1/2 Cups Olive Oil
• 2 Limes, Zested And Juiced
• 1 Tbsp Compliments Liquid Honey
• 1/4 Cup Tequila
• 1 Tsp Dijon Mustard
• 1 Tsp Fresh Chili, Diced
• 1/2 Cup Fresh Coriander, Chopped
• Garnish With Lime Zest And More Tortilla
• Chips

Directions:

• Layer bottom of a nice large clear bowl with half of the julienned iceberg lettuce.
• How you layer your trifle is up to you. Do it by colour, flavour, texture, just do it. Make sure that your last 2 layers are the rest of the iceberg lettuce and the sour cream on top.
• After you have completed your masterpiece, make your dressing. Combine in a small bowl (or a food processor if you want it smooth) the olive oil, lime juice and zest, honey, tequila, mustard, fresh chili and coriander. Mix well.
• Pour the dressing over your trifle and let marinate for 5 to 10 minutes. Bring to the table, show your guests your beautiful creation, and then toss.
• Per Serving: 955 Cal (63% from Fat, 7% from Protein, 30% from Carb); 16 g Protein; 68 g Tot Fat; 21 g Sat Fat; 36 g Mono Fat; 73 g Carb; 14 g Fiber; 21 g Sugar; 342 mg Calcium; 6 mg Iron; 1078 mg Sodium; 52 mg Cholesterol
• "Star Ingredient: Sour Cream"