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(Music)
Hey there! Welcome to the Dime Store Diner. I'm Victoria Hanson, a broadcasting major here at
Western Illinois University and University Television's intern. I'm going to show you there's more cooking in
college besides ramen noodles. For those of us who are frugal, it's going to be fast and fun.
On today's menu I have a Mexican fiesta! First off, let's start with the fajitas.
You'll need tortilla shells, green pepper and onion, some taco seasoning and about four cans of canned chicken.
I'll show you how to make the fifth of May everyday.
Before you add all your ingredients, you'll want to make sure you have some olive oil or butter in your pan.
Get ready because in about five minutes you'll be eating fajitas. (Sizzling sound)
Add in the chicken, the onion, some green pepper and don't forget the seasoning.
Mix it all together.
And five minutes later you have some fast fajitas. I'll show you how it's done.
Just get a tortilla, put a little bit of the chicken and the onion right in the middle.
And you have your fajita. You can add some sour cream, some cheese if you like. Fold it up and your ready to go.
We'll be right back with peach salsa and guacamole.
(Music)
And onward with our Mexican fiesta. Here's what you'll need for the guacamole and peach salsa.
Some avocado, a little bit of seasoning, some tomato, onion and for the salsa a little bit of brown sugar and chili powder.
Cilantro, peach, tomatoes and you'll need the juice of a lime.
Alright, we're going to start with the peach salsa.
I'm going to take all the tomatoes, put it in a bowl, add your peaches, your onion, cilantro and your seasonings: the brown sugar and the chili powder.
Mix it all together and I would put this in the fridge and let it cool and set for probably about 20 minutes or less if you're really anxious to try it.
Cutting an avocado is easier than you think. Just cut it in half. Follow it all the way around.
And then that pit in the middle can be thrown away and then all you have to do is scoop.
Let's start with the guacamole.
Put in your avocado,
your tomato,
a little bit of seasoning, which we have left over from the fajitas.
And mash that all together.
And here's our guacamole and here's the peach salsa.
Take your lime, squeeze some in both. You can do this before or after. I like to do it after they're chilled.
Have your chips and have a blast at your fiesta.
Thanks for watching the Dime Store Diner.
I'm Victoria Hanson. See you next time!
(Music)