1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
12 jalapeno peppers, chopped
1 orange, peeled and sliced into rounds
1 (12 ounce) package shredded Cheddar cheese
1 small onion, sliced
1/2 cup chopped green bell pepper
4 (1.25 ounce) cans tomato paste
3 tablespoons frozen orange juice concentrate
2 tablespoons crushed garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon chopped fresh cilantro
Heat oil in a small skillet over medium heat. Stir in salt and pepper. Cook, stirring, until all pepper powder is dissolved.
In a large skillet, toss the jalapeno pepper, orange, onion, green pepper and tomatoes in varying amounts. Mix well. Return tomato mixture to skillet, add brown sugar and blend well.
Chop the Cheddar cheese and slice into 3 inch squares. Toss to coat. Spread tomato mixture over tomato filling, top with onion, bell pepper and tomato paste.
Fry green pepper slices in oil in skillet; fry until golden and crisp. Salt and pepper to taste. (Note: heaps my french fries potatoes on top instead of on the bottom, also to keep them from browning, if that bothers you)
Fry meat and veggie slices in first 4 inches of hot oil in skillet on medium high heat. Sprinkle with salsa, if desired, and cumin! Cook 20 minutes, or until meat is browned and veggies are tender.
In a plastic bag, mix together tomato paste and orange juice concentrate. Spread on meat/vegetable layer, remove bag. Let vegetables air dry (30 minutes).
Fry onions and green peppers briefly in hot oil, stirring occasionally. Stir in cumin mixture. Cook 5 minutes more, stirring, until okay cold.