Click here to return to the table of contents.
Southwest Rolls
2 boneless, skinless chicken breasts, cooked and cubed 1 (15 ounce) can drained black beans 1 (15 ounce) can corn
1 (10 ounce) package frozen spinach, thawed and drained 1/4 cup diced red bell pepper 1/4 cup chopped green onions 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper 1 teaspoon salt and pepper 1 cup shredded Colby/Monterey Jack cheese 8-10 burrito size flour tortillas 1 egg, beaten
6-8 cups of oil for frying Ranch dressing
Mix together first 11 ingredients in a large bowl. Place all of the tortillas on a plate and microwave for 1 minute to soften them for folding. Next, place 2-3 tablespoons of the chicken mixture onto a tortilla and roll like a burrito, folding in both sides. To "seal" the edge, simply brush a small amount of one beaten egg and finish the roll. Place sealed side down on a cookie sheet and repeat with remaining tortillas. Refrigerate overnight for best flavor. Heat oil to 350 degrees and fry the rolls three at a time for about 5 minutes, or until golden brown. Drain rolls on paper towels, then slice and serve with ranch dressing.
Click here to return to the table of contents.
Pimento Cheese Poppers
1 (4 ounce) jar diced pimentos, not drained 8 ounces shredded sharp yellow cheddar 8 ounces shredded sharp white cheddar 1 tablespoon garlic powder 1 cup mayonnaise 8-10 jalapenos, seeded and halved 1 cup flour
2 eggs
1/2 cup milk
2 cups panko bread crumbs 4 cups oil, for frying
Mix first 5 ingredients together in a medium bowl. Stuff 1 tablespoon of pimento cheese in each half of a jalapeno. Roll each stuffed jalapeno in flour and place on a cookie sheet. Freeze for at least 30 minutes to 1 hour. While the peppers are freezing, whisk together eggs and milk in one bowl and pour panko breadcrumbs in another bowl. Heat oil to 350 degrees in a Dutch oven. While oil is heating, remove peppers from freezer and dredge in the egg mixture and then in panko. Place 3-4 jalapenos at a time in oil and fry for 1-2 minutes. Remove and drain on paper towels. Repeat with remaining peppers.
Click here to return to the table of contents.
Jalapeno Margarita
4 ounces Patron tequila 2 ounces triple sec Juice of 1 lime 4 slices fresh jalapeno Salt
Wet the rim of a margarita glass and dip into salt. Fill glass with ice. Place te
quila, triple sec, and lime juice in a cocktail shaker with 3-4 cubes of ice and shake until well blended. Pour over ice and serve with the jalapeno slices.
Click here to return to the table of contents.
June
Fried Green Tomatoes with Sriracha Mayo
3-4 cups oil, for frying 1 cup cornmeal
1 cup flour
1 tablespoon Cajun seasoning 2 cups milk
1 egg
4 large green tomatoes
In a large iron skillet, heat oil to 350 degrees over medium high heat. In a large bowl, combine the cornmeal, flour and seasoning. In a separate bowl of the same size, whisk together the milk and egg. Slice each tomato into 4-5 slices that are about 1/4 inch thick. Dredge each slice in the dry mix, then the wet, and again in the dry, coating thoroughly. Place 4 slices at a time in the oil and cook on both sides for 2 minutes each. Drain on paper towels and serve with Sriracho Mayo. (Click here for recipe.)
SRIRACHA MAYO