| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 1 | pk | (8oz) cream cheese |
| 4 | Jalapenos; chopped fine | |
| 4 | Cloves garlic; chopped fine | |
| 1/2 | Red onion; chopped fine | |
| 1 1/2 | c | Smoked turkey; chopped |
| 1/4 | ts | Crushed red pepper |
| 1/8 | ts | Ancho powder |
| 1/8 | ts | Cumin |
| 1/8 | ts | Oregano |
| 3 | Glugs hot sauce * | |
| Salt and pepper to taste | ||
| Corn tortillas ** |
INSTRUCTIONS
* (A glug is a precise kitchen measurement meaning more than a dash and less then a pour.) ** Corn tortillas that have been left out on the counter to dry for one hour. They will absorb less oil if they are dry. Blend all ingredients. You can add a small amount of sour cream or milk to help blend the mixture. I did not add anything. Spread approximately one heaping tablespoon of the mixture on the lower 1/3 of a tortilla and roll it up. Secure with a toothpick. Fry in 1/2 inch of peanut or corn oil until crispy on all sides. When they were done I dusted them with ancho powder mixed with salt. Drain on paper towels. Serve with salsa and sour cream. Note: These are quite spicy, you can adjust the spices to suit your taste. Posted to bbq-digest by Kit Anderson <[email protected]> on Dec 01, 1998, converted by MM_Buster v2.0l.
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