Texas Okra Fingers W Jalapeno Sour Cream Food

TEXAS OKRA FINGERS W/ JALAPENO SOUR CREAM

Steps:

• Combine the peppers and sour cream.
• Chill till ready to use.
• In a small bowl combine beaten egg and milk and set aside.
• Place cornbread mix in a plastic or paper bag and set aside.
• Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
• Place coated okra on a large piece of wax paper or foil.
• Dip and coat all the okra and set aside.
• In a medium skillet heat oil to 375 degrees.
• Fry coated okras 4-6 at a time for 2 minutes.
• Drain on paper towels.
• Serve as an appetizer with the dipping sauce or with just plain sour cream.
• YUMM!

JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE

Steps:

• Heat oil in skillet and saute onion and garlic over medium heat for 2-3 minutes until translucent. Add chorizo and cook for five minutes breaking up meat as it cooks.
• When fully cooked remove skillet from heat. Stir in cream cheese and sour cream. Season to taste with salt.
• Spoon into halved jalapenos and serve.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.