Stuffed Jalapenos, Crab & Artichoke Dip - Dallas News | myFOXdfw.com

Stuffed Jalapenos, Crab & Artichoke Dip

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Frankie's Sports Bar and Grill

Jose Stuffed Jalapenos (on a stick)
12 oz cooked chicken, lightly seasoned
6 oz cheddar cheese, shredded
6 oz Monterrey jack cheese, shredded
24 large pickled jalapenos
Tempura batter
6 ounces of your favorite queso

·    Put cooled chicken in food processor until relatively fine, but not paste
·    In large bowl, mix cheeses and chicken until well blended
·    Slice jalapenos down one side (do not cut in half), remove seeds and pulp
·    Fill jalapenos with chicken/cheese mixture; approximately 1 oz (or until full)
·    Spear stuffed jalapeno with skewer or toothpick to keep closed
·    Dust jalapeno in flour
·    Dip/swirl in tempura batter
·    Place in 350o deep fryer
.    popper will float when fully cooked (approx. 3-4 min)
·    Remove and drain popper, drizzle with warm queso and serve immediately.

 

"I've Got Crabs in My" Artichoke Dip
3 cups Mayonnaise
1 lb artichoke hearts, rough chopped
1 oz yellow onions, fine chopped
16 oz crab meat, fresh or canned
1/2 cup parmesan cheese, shredded
1 tsp parsley, fresh, chopped

·    Reserve 1 Tbl of parmesan cheese and one pinch of parsley and combine all other ingredients in an oven-safe dish.
·    Sprinkle remaining parmesan cheese on top and place in 350o oven until cheese melts and top turns golden & slightly crispy.
·    Serve with toasted pita, naan, crackers, veggie sticks, or tortilla crisps

                    

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