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These were absolutely delicious! I adapted the recipe from this Paula Deen recipe I found a while back. We ended up making two batches, just for the two of us!
You can use fresh jalapenos like Paula Deen did, but I used sliced pickled jalapenos and bread and butter pickles. Either way you do it, these will turn out great. I didn't pour much oil in the skillet because I'm not used to frying things and because hot grease generally makes me nervous. I only fried them for a minute or two per side, and that was enough.
You have to assemble Fry Mix, and you should cut the recipe down or just be prepared to save some for later. I'm sure it keeps in an airtight container for a couple of weeks.
The blue cheese dipping sauce is outstanding. When we ran out of pickles and jalapenos, we moved on to Wheat Thins or anything else we could find. I lightened it up by using fat-free Greek yogurt instead of sour cream, and it was excellent.
Fried Pickles and Jalapenos with Blue Cheese Dip
1 cup Fry Mix (Recipe below)
1/4 cup Pickled jalapeno slices
1/4 cup Bread and butter pickles
Canola oil, for frying (or peanut oil or vegetable oil)
Heat a small amount of oil in a deep skillet to 375. While the oil heats up, coat the jalapeno slices and pickle slices in the fry mix. Using a slotted spoon or tongs, carefully lower the jalapenos and pickles into the oil. Fry for about 2 minutes, turning them to brown evenly. Drain on a paper-towel lined plate, and season with salt. Serve immediately with Blue Cheese Dip (recipe below).
Fry Mix
3 cups self-rising flour
1/2 cup self-rising white cornmeal
1 tsp salt
1 tsp crushed black pepper
Place all ingredients in a bowl and mix.
Blue Cheese Dip
1/2 cup nonfat Greek yogurt
1/4 cup low-fat mayonaisse
1 tsp salt
1/2 tsp pepper
1/2 cup (2 oz) crumbled blue cheese
1/2 cup finely chopped green onions
Combine the yogurt, mayonaisse, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.
Happy hour is a regular occurrence for us, but with this beautiful weather we're already having, we're about to change our HH location from a restaurant to our back porch. We've found that these egg rolls are very good with a cold drink after a long day at work. They're really good! We'll be making these often.
The recipe below makes 6 egg rolls, but you could easily double or triple it for your crowd. I used cilantro instead of parsley. To make it easy on yourself, use rotisserie chicken or Crock Pot Salsa chicken; I bet you could even use canned chicken. If you wanted a meatless recipe, you could leave out the chicken and use more black beans for protein.
Southwestern Egg Rolls
1 Tbsp vegetable oil6 (6 inch) flour tortillas
1 skinless, boneless chicken breast half, cooked and shredded
2 Tbsp minced green onion
2 Tbsp minced red bell pepper
1/3 cup corn kernels
1/4 cup black beans, rinsed and drained
2 Tbsp diced jalapeno peppers
1/2 Tbsp minced fresh parsley or cilantro
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 tsp salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
Preheat oven to 450.
Heat vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Add shredded chicken into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Place egg rolls on baking sheets sparyed with cooking spray. Bake for 15 minutes in preheated oven, turning tortillas after 8 minutes for even browning. Cut diagonally, and serve warm.
I have to be honest. These were incredible. We wanted to go to happy hour at a restaurant, but I knew I could make happy hour food at the house, and these fit the bill perfectly. They were awesome. I wish I'd discovered them during football season.
I used the 93/7 ground beef in an effort to not feel as guilty about mixing in mayonaisse and cheese, and I'm glad I made that decision. I'm sure they'd be extra flavorful with 80/20, but like I said: mayonaisse and cheese are added on top of that. Even though you will drain the extra grease, going lean on the meat doesn't hurt.
The recipe is easy to double or triple, depending on your crowd (or just your appetite). We didn't eat all twelve of ours, but we found that they reheat in the microwave nicely.
We ate these with fries and beer. It was not a healthy night, but it was certainly a happy night.
Sliders
1 lb ground beef
12 dinner rolls, split in half (I used King's Hawaiian rolls)
1/2 (1oz) envelope onion soup mix
2 heaping Tbsp mayonaisse
1 cup shredded Cheddar cheese
Preheat oven to 350. In a skillet, combine ground beef with onion soup mix. Cook and stir together over medium high heat until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. When slightly cooled, stir the mayo and cheese into the ground beef mixture.
Slice the rolls in half sandwich style. Place the bottoms of the rolls on a baking sheet that has been lined with foil and sprayed with cooking spray. Place the meat mixture on top of the roll bottoms. Replace the tops of the rolls. Cover with another sheet of foil sprayed with cooking spray.
Bake in the preheated oven until heated through and cheese has melted, about 30 minutes.
