This is the most amazing 10 year troll thread in TexAgs history.

Ogre09 said:

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RPM said:

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Ag with kids said:

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superunknown said:

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Ragoo said:

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Fido is vegan now. The world is over.

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Wow just when you thought he couldn't be more annoying.

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Wait till he picks up CrossFit, too...

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2013 called and wants it's joke back

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1994 called and wants its "x called and wants its y back" back

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Talk to the hand, bro

Cstrickland05 said:

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Ogre09 said:

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RPM said:

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Ag with kids said:

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superunknown said:

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Ragoo said:

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Fido is vegan now. The world is over.

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Wow just when you thought he couldn't be more annoying.

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Wait till he picks up CrossFit, too...

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2013 called and wants it's joke back

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1994 called and wants its "x called and wants its y back" back

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Talk to the hand, bro

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as if

I've seen this thread many times over the years and finally decided to make them. I ordered a couple of the spices online as I could not find them locally. However, this recipe was outstanding! Although now disavowed by Fido, I highly recommend them.

Like a couple others mentioned, I doubled the sauce so I could make more another time.

Thanks for posting this some 12 years ago!

Made them tonight. They were excellent. Thank you

RealTalk said:

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Every time someone bumps this thread, fido98 jerks himself off.

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He's done at least one thing right in his life

I made them again last weekend

Rookie numbers

FIDO*98* said:

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RealTalk said:

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Every time someone bumps this thread, fido98 jerks himself off.

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Whatever..............This thread doesn't get bumped two or three times a day

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supposed to be laugh/cry emote

FIDO*98* said:

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RealTalk said:

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Every time someone bumps this thread, fido98 jerks himself off.

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Whatever..............This thread doesn't get bumped two or three times a day

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Touche.

Well played, sir.

forgot beans in the chili

I know Fido doesn't eat this garbage anymore, but they look awesome. I was going to make a batch for opening weekend of deer season. Does the original recipe make enough sauce for 12 enchiladas? Is there a new preferred cheese after all these years?

jpistolero02 said:

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I know Fido doesn't eat this garbage anymore, but they look awesome. I was going to make a batch for opening weekend of deer season. Does the original recipe make enough sauce for 12 enchiladas? Is there a new preferred cheese after all these years?

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I'm pretty sure he switched to Velveeta or Kraft American Singles a while back.

Velveeta is flat out disgusting. Kraft Deluxe American would work much better than singles.

You're thinking of Land O Lakes Extra melt. It's a Foodservice only product so unless you have a connection to the restaurant industry, it's best to just go with the OP recipe

RealTalk said:

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Every time someone bumps this thread, fido98 jerks himself off.

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Hopefully not during a Zoom call!

FIDO*98* said:

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Velveeta is flat out disgusting. Kraft Deluxe American would work much better than singles.

You're thinking of Land O Lakes Extra melt. It's a Foodservice only product so unless you have a connection to the restaurant industry, it's best to just go with the OP recipe

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Or just buy it on Amazon...

https://www.amazon.com/Land-Lakes-American-Yellow-Process/dp/B00B04ADCU

Or Instacart if you don't want a full case...

https://www.instacart.com/landing?product_id=19886385&mrid=669473856&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_food_tx_houston_newengen&utm_content=accountid-8145171519_campaignid-1754042613_adgroupid-74323775451_device-m&gclid=EAIaIQobChMIveWFmLDI7AIVg4TICh2ERAq8EAQYASABEgLrsPD_BwE&zipcode_guess=77002

MW03 said:

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Fido, you're a genius

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Holy mother of....

That looks good

Quote:

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Land O Lakes Extra melt. It's a Foodservice only product so unless you have a connection to the restaurant industry, it's best to just go with the OP recipe

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I've looked this up before for some reason. You can order it, as long as you have something to do with like 30lbs of the stuff.

*oh wait, I didn't look at I Am a Critic's link. Interdasting.

FIDO*98* said:

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Velveeta is flat out disgusting. Kraft Deluxe American would work much better than singles.

You're thinking of Land O Lakes Extra melt. It's a Foodservice only product so unless you have a connection to the restaurant industry, it's best to just go with the OP recipe

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Your sarcasm meter is broken. Velveeta, American cheese, and easy melt are all garbage.

Haha, great joke as usual.

Fido, thanks for the recipe. Made it again tonight along with some chicken enchiladas with a green chili sour cream sauce. For my cheese, I use about 2 cups of Monterrey Jack/Colby blend with 1/4 cup of cream cheese.

RealTalk said:

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Every time someone bumps this thread, fido98 jerks himself off.

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Dammit. 20 minutes early

Fido,

Is the recipe for the refried beans in this thread? Anyone else have a good recipe for refried beans? I've never made them at home.

Hope he is not in a public place.

Gabster43213 said:

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Fido,

Is the recipe for the refried beans in this thread? Anyone else have a good recipe for refried beans? I've never made them at home.

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Good timing on the thread bump Gabster. Just finished these up for dinner. I'm back on the plant wagon, so I just had a rice and bean bowl.

As far as refried beans go, I'll typically melt about 2 Tbls bacon fat from the fridge and saute about 1/2c diced onion and 1/2-1 diced jalapeno. When that's tender add in 2-3 cloves minced garlic and cook a minute more. Then add 2 cans of Bush's Pinto beans and simmer for about 10mins. Hit with an immersion blender then cook down until you hit the thickness you prefer. Finally add salt if needed. If you salt too early they will end up over salted

You must be like really old now

The best enchiladas I've ever had. Thank you, Fido! I doubled the recipe.

Bump. For best enchiladas I've ever had.

I made a similar recipe to this and had issues with the texture/firmness of warming the tortilla.

Recipe I used was heating the oil to 350 and then warming each side of tortilla 2-3 seconds but didn't state to place foil in between each tortilla. When it came time to assemble, the tortilla was too soft and most of mine broke apart.

Anyone have same experience or guidance on this part of the process? Should be a very easy/overlooked part of the whole recipe but definitely there is an art to this part it would seem.

I heat the tortilla then stuff with cheese and roll it up as we go. We don't heat all of them at once then assemble.

I had issues with this part every time I did this recipe...they either broke or were way too oily. Now, I use an evoo cooking spray on both sides, stack the tortillas and wrap them in foil into a toaster oven 350 for 10 mins. Then, I pull them out and put them in a tortilla cloth warmer and take them out/make/roll as I assemble them. Works good enough for us...