Pappasitos Copycat Food

PAPPASITO'S SALSA

Steps:

• In a moderately hot skillet that has been sprayed with a cooking spray, brown the coarsely chopped poblano pepper and jalapeno pepper.
• Cook and stir until the skins have turned dark on many sides of peppers.
• Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides.
• Remove the pan from the heat.
• Put the onion in the hot skillet that has been removed from the heat. Stir to combine.
• In a food processor, add celery salt, oregano cilantro, sugar, garlic salt, and pepper.
• Pour peppers, onions, and tomatoes into the food processor.
• Process and add water a little at a time. Process just enough to chop to a medium consistency but not to a smooth paste. Leave it a little chunky.
• Remove salsa from the processor and pour it into a hot skillet over medium-high heat.
• Cook and quickly stir for 3 minutes.
• Serve hot.

PAPPASITO'S QUESO

Steps:

• Melt cheese with milk and stir until blended.
• Add chilies with liquid, garlic, and onion. Cook and stir until onions are transparent.
• Remove from heat and add tomatoes before serving.

PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE

Steps:

• Clean and devein shrimp, leaving the last section and tails intact.
• With a paring knife, carefully slice each shrimp from tail to tip.
• Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
• Cut slice of cheese into 12 small pieces.
• Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
• Wrap a half slice of bacon around each shrimp.
• Place shrimp on a wet skewer.
• Repeat this process until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• Mix the paparika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill.
• ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
• Remove shrimp from fridge and brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.

COPYCAT PAPPASITO'S QUESO

Steps:

• Melt cheese with milk and stir until blended.
• Add chilies with liquid.
• Add garlic, onion and stir until onions are transparent.
• Remove from heat and add tomatoes before serving.

PAPPASITO'S SALSA

Steps:

• In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
• Brown and stir until the skins have turned dark on many sides of peppers.
• Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
• Put onion in hot skillet that has been removed from the heat and stir.
• In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
• Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
• consistency but not to a smooth paste, leave a little chunky.
• Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.