SPICY CORN CHURROS WITH ROASTED TOMATO SALSA CON QUESO
Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso recipe from Food.com.
Provided by Rick M.
Categories Sauces
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer.
- Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool.
- Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve.
- Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy.
- Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside.
- Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl.
- Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag.
- Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
- Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.
Nutrition Facts : Calories 663.4, Fat 48, SaturatedFat 29.1, Cholesterol 224.7, Sodium 553.7, Carbohydrate 31.6, Fiber 3.5, Sugar 5.3, Protein 28.9
CORN MUFFIN CHURROS
From Chef Claudia Sidoti comes her response to the Jiffy Corn Muffin Challenge published in the Food Network Magazine's Premier Issue. "I wanted to make something desserty but not too sweet. And I knwe frying would give it great texture." Can't wait to try these.
Provided by Julie Bs Hive
Categories Healthy
Time 1h
Yield 24 churros
Number Of Ingredients 10
Steps:
- Heat 3 inches of oil in a deep skillet to 340°. Combine the corn muffin mix, flour, sugar, baking powder, and just 1 teaspoon of the cinnamon. Add eggs, zest, and buttermilk. Whisk until combined.
- Put half the batter in a pastry bag fitted with a large star tip (#844) and pipe 4-inch long churros into the oil, fitting no more than four at a time in the pan. Fry until nice and golden about 30 seconds. Turn once during frying period. Remove from pan and drain on paper towels. Repeat process until you have used up the batter and have about 24 churros made.
- Combine the other 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with either the chocolate sauce or caramel sauce.
Nutrition Facts : Calories 90.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 18.1, Sodium 139.9, Carbohydrate 16.3, Fiber 1, Sugar 5.2, Protein 2.3
SPINACH CON QUESO
This is an adopted recipe that I have adjusted to include exact amounts for the ingredients. I used a pint of Canned Basic Salsa (Recipe #39094) when I prepared it and found that while it was flavorful, it wasn't spicy at all. You may want to add hot sauce, cayenne pepper or diced jalapenos if you like things kicked up a notch. I also melted my cheese in the microwave and stirred in the other ingredients before pouring into a mini crockpot for serving. You will want to keep an eye on it, if you serve it this way. The cheese can separate if it gets too hot in the crockpot.
Provided by Ms B.
Categories Cheese
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy bottom sauce pan add cheese, salsa, and spinach.
- Stir constantly until cheese is melted and bubbling.
- Remove from heat and add sour cream.
- Stir well and add to a Corningware bowl so it stays warm for a long time.
- Eat with chips and enjoy!
- To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well.
- Or, pour it back into a heavy bottom pot and stir until hot again.
RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)
I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since.
Provided by Witch Doctor
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
- While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
- Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
- Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
- Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.
- Using fresh tomatoes:.
- Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.
Nutrition Facts : Calories 84.3, Fat 0.5, SaturatedFat 0.1, Sodium 464.8, Carbohydrate 20.1, Fiber 4.1, Sugar 10.2, Protein 2.6
ROMANIAN MITITEI (MICI)
These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling.
Provided by Callu
Categories Lamb/Sheep
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except soda water and baking soda until well blended.
- Blend in baking soda.
- Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
- Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
- Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
- Serve with a light mustard.
Nutrition Facts : Calories 475, Fat 36.4, SaturatedFat 14.3, Cholesterol 133.6, Sodium 1489, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 33.4
FLAUTAS DE POLLO CON QUESO
Many people here in the US call them 'Taquitos' they are basically corn tortillas rolled up with, in this case chicken. In this recipe I am also putting cheese in them so that the chicken stays in the tortilla when you are frying them. You can fry them in a skillet with about an inch of oil or you can go with a deep fryer which in my opinion much easier and goes faster. But if you don't have a deep fryer simply do it in a deep frying pan and roll the 'flauta' with a fire resistant tongs carefully so you don't splash the oil and burn yourself. I use wooden toothpicks to keep the 'Flautas' closed while frying. Simply place the toothpick on the flap of the tortilla like you would a pin when you are holding two fabrics together when you are going to sew them together. This Flautas are best eaten along with Refried Bean, Rice, and Guacamole. And of course a side salad if you want to eat something not deep fried or refried =P Note: the prep time is not counting the preparation of boiling and shredding your chicken that takes about 45 minutes depending on how much you are making and how long you wait for it to cool down before shredding it.
Provided by Sami D
Categories Chicken Breast
Time 1h15m
Yield 15-20 Flautas, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
- On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
- Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
- Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
- Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
- Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
- Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
- Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
- Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
- (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.
Nutrition Facts : Calories 571.3, Fat 35, SaturatedFat 7.8, Cholesterol 83.5, Sodium 228.5, Carbohydrate 32.6, Fiber 4.5, Sugar 0.9, Protein 32.4
CHURROS MUFFINS
From 750 Best Muffin Recipes. Based on Spain's deep-fried doughnuts, these muffins are outrageously good, without getting out the fryers! Rolling the light muffins in butter and cinnamon sugar while they are still warm gives them the taste of being fried. They taste exactly like the real thing! Note: DO NOT use all-purpose flour! And while the batter may not taste like you expect, trust me; the muffins will turn out wonderful!
Provided by MissyMuffin
Categories Quick Breads
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease 3 6-cup muffin pans.
- In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
- In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
- With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
- Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.
Nutrition Facts : Calories 288.1, Fat 14, SaturatedFat 6, Cholesterol 36.1, Sodium 205.6, Carbohydrate 38.3, Fiber 0.5, Sugar 19.5, Protein 3.1
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