Stuffed Jalapenos, Crab & Artichoke Dip - Dallas News |

Stuffed Jalapenos, Crab & Artichoke Dip

Posted: Updated:

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


Powered by WorldNow

400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices