Presto CoolDaddy manual Quesadilla Crispers

Quesadilla Crispers

1⁄4	pound fresh sausage	1⁄4	pound jalapeño jack cheese,
	(chorizo, Italian, etc.)		shredded (1 cup)
1	cup refried beans	8	(7-inch) flour tortillas
1⁄4	cup finely chopped onion	1	tablespoon flour
1⁄4	cup diced canned green	2	tablespoons cold water
	chilies, drained

Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese. Makes about 11⁄2 cups.

Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half and press to seal; keep covered as you work. Continue until all are made.

Makes 32.

Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375° for 2 minutes. Drain on paper towels.

Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with fried chips.

Apple Pie Fritters

1	cup all-purpose flour	1	tablespoon butter, melted
2	tablespoons sugar	1⁄2	tablespoon ground cinnamon
11⁄2	teaspoons baking powder	4	tablespoons sugar
1⁄4	teaspoon salt	3 to 4	apples, peeled, cored, sliced
2⁄3	cup milk, minus 1 tablespoon		1⁄4 inch thick
1	tablespoon brandy	2	teaspoons ground nutmeg
1	egg yolk	2	egg whites

In medium bowl, mix together flour, sugar, baking powder, and salt. In a second bowl, whisk together milk, brandy, egg yolk, and melted butter. Gradually stir into dry ingredients until smooth. Set aside.

Mix together cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices lightly with nutmeg. In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved butter.

Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into preheated oil. Deep fry at 375° for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm.

Jalapeño Kickers

12fresh jalapeño peppers or 1 (31⁄2 ounces) can jalapeño peppers

Cream Cheese 1⁄2 cup flour

1 egg

1⁄2 cup milk

2tablespoons bread crumbs 1⁄4 teaspoon onion salt

1⁄8 teaspoon garlic salt

1⁄4 teaspoon vegetable oil

1⁄4 cup flour

1teaspoon sugar

Caution: Wear plastic gloves when working with peppers. Do not touch eye area.

To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove

after 2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.

Fill each pepper half with cream cheese until slightly rounded. Place 1⁄2 cup flour in separate bowl, set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.

Deep fry at 375° approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.

VARIATIONS: Substitute shredded cheddar cheese in place of cream cheese filling. Pack firmly. Or substitute a mixture of cream cheese and shredded cheddar cheese in place of cream cheese filling.

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