| 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 <kitridge@bigfoot.com> on Dec 01,
1998, converted by MM_Buster v2.0l.
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