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Quesadilla Crispers
1
⁄
4
pound fresh sausage
(chorizo, Italian, etc.)
1
⁄
4
pound jalapeño jack cheese,
shredded (1 cup)
1 cup refried beans 8 (7-inch) flour tortillas
1
⁄
4
cup finely chopped onion 1 tablespoon flour
1
⁄
4
cup diced canned green
chilies, drained
2 tablespoons cold water
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese.
Makes about 1
1
⁄
2
cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold
in half and press to seal; keep covered as you work. Continue until all are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375° for 2 minutes. Drain on
paper towels.
Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with fried chips.
Apple Pie Fritters
1 cup all-purpose flour 1 tablespoon butter, melted
2 tablespoons sugar
1
⁄
2
tablespoon ground cinnamon
1
1
⁄
2
teaspoons baking powder 4 tablespoons sugar
1
⁄
4
teaspoon salt 3 to 4 apples, peeled, cored, sliced
1
⁄
4
inch thick
2
⁄
3
cup milk, minus 1 tablespoon
1 tablespoon brandy 2 teaspoons ground nutmeg
1 egg yolk 2 egg whites
In medium bowl, mix together flour, sugar, baking powder, and salt. In a second bowl, whisk together milk, brandy, egg yolk,
and melted butter. Gradually stir into dry ingredients until smooth. Set aside.
Mix together cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters.
Sprinkle slices lightly with nutmeg. In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved butter.
Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into preheated
oil. Deep fry at 375° for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and
sugar mixture. Best served warm.
Jalapeño Kickers
12 fresh jalapeño peppers
or 1 (3
1
⁄
2
ounces) can
jalapeño peppers
2 tablespoons bread crumbs
1
⁄
4
teaspoon onion salt
1
⁄
8
teaspoon garlic salt
Cream Cheese
1
⁄
4
teaspoon vegetable oil
1
⁄
2
cup flour
1
⁄
4
cup flour
1 egg 1 teaspoon sugar
1
⁄
2
cup milk
Caution: Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove
after 2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place
1
⁄
2
cup flour in separate bowl, set aside. In a second bowl,
beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and oil. Stir in flour
and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier
breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry at 375° approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears
through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.
VARIATIONS: Substitute shredded cheddar cheese in place of cream cheese filling. Pack firmly.
Or substitute a mixture of
cream cheese and shredded cheddar cheese in place of cream cheese filling.
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