 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
A delicious appetizer or side dish for your Mexican menu. Chill time of 2 hours. Ingredients:
2 cups water |
2 cups chicken broth |
1 cup white cornmeal |
1/2 cup whipping cream |
1 cup shredded monterey jack pepper cheese |
white cornmeal |
vegetable oil |
salsa |
Directions:
1. Add water and broth to a saucepan; bring to a boil.
2. Gradually stir in 1 cup cornmeal using a whisk.
3. Return to a boil; lower heat, and cook, stirring continuously, for 5 minutes.
4. Add in the whipping cream, and cook 20 minutes, stirring frequently.
5. Add in cheese and stir to combine.
6. Transfer mixture to a greased 9-inch square pan.
7. Cover and refrigerate at least 2 hours or until firm.
8. Cut into 3-inch squares; dredge each square in cornmeal.
9. Add oil to a depth of 1/2 inch to a large skillet.
10. Heat oil; fry squares in hot oil over medium heat 2 minutes on each side or until golden.
11. Drain squares on paper towels.
12. Serve immediately with salsa.
|
|