Spicy Jalapeno-Cheese Corn Sausage Wraps

Spicy Jalapeno-Cheese Corn Sausage Wraps

How's about whippin' up some Sizzlin' Jalapeno-Cheese "Dogs" with Smokin' Hot Roasted Tomato Salsa? This recipe's got a twist for traditional corn dogs - it's stuffed with melted pepper jack cheese and a crispy jalapeño-infused crust, making it resemble styled Chiles Rellenos. Instead of the ordinary marinara sauce, serve these bad boys with a tangy roasted tomato salsa and margaritas for a touch of Tex-Mex vibe.

Gear Used:For this recipe, we'll need a deep-frying/candy thermometer, and a tall, slender container or drinking glass, like a pint glass. In case you can't find wood coffee-stirrers, you can replace them with either 6-inch wood skewers or wooden coffee-stirrers.

Ingredients:- 2 quarts of vegetable oil (for frying)- 16 small rectangular blocks of pepper jack cheese (use a 1-pound block and cut it accordingly)- 16 halved wood coffee-stirrers (or 32 3-inch pieces)- 1 cup fine or medium-ground yellow cornmeal- 1 cup all-purpose flour- 1 tablespoon baking powder- 1/2 teaspoon salt- 1 cup whole milk- 2 large eggs- 2 tablespoons honey- 2 tablespoons granulated sugar- 2 jalapeños, stemmed and finely chopped (about 2 tablespoons)- Roasted Tomato Salsa, for dipping

Instruction Overview:1. Preheat the oven, prepare the deep-frying oil, and set up a wire rack.2. Heat the oil until it reaches 360°F.3. Cut the cheese into sticks, stick them with coffee stirrers, and prepare the batter.4. When the oil is hot, dip the cheese sticks in the batter, deep-fry them, and serve them warm with salsa.

Full Instructions:

1. Warm up the oven to 250°F and set a wire rack over a baking sheet. Pour the vegetable oil into a Dutch oven or large, heavy-bottomed pot and heat it over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
2. While the oil is heating up, cut each block of pepper jack cheese widthwise into 8 pieces. Skewer each piece of cheese lengthwise with coffee stirrers, leaving a 1.5-inch gap at the bottom, and set them aside.
3. Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate large bowl, whisk together the milk, eggs, honey, sugar, and jalapeños until combined. Add the cornmeal mixture to the milk mixture and stir until you get a smooth batter. Pour the batter into a tall, narrow container or drinking glass, leaving at least an inch of space at the top.
4. When the oil is almost ready (around 325°F), dip each cheese stick in the batter and rotate it to ensure it's evenly coated. Fry 4 sticks at a time and cook them until they're all evenly golden brown, which should take approximately 3 minutes. Transfer the cooked "dogs" to the wire rack on the baking sheet. Drain any leftover fried cheese from the oil surface.
5. Repeat the frying process with the remaining cheese sticks, making sure to reheat the oil between batches. Dip the last few sticks diagonally in the batter for an even coating.
6. Serve the "dogs" hot with roasted tomato salsa. Enjoy your Tex-Mex fiesta!

Yield: 16 piecesDifficulty: EasyTotal time: 45 minutes

Enrichment Data:Jalapeno-Cheese Corn "Dogs": This recipe brings together three components: the corn dog batter, jalapeno and cheese, and roasted tomato salsa.

Jalapeno-Cheese Corn "Dogs"

Ingredients

• Flour: 1 cup all-purpose flour
• Yeast: None (the recipe doesn't require yeast)
• Cheese: 1 pound pepper jack cheese
• Jalapenos: 2 jalapenos, stemmed and finely chopped
• Panko: None (no panko is used in this recipe)
• Vegetable Oil: For frying

Instructions

1. Prepare the batter: Mix the dry ingredients (flour, baking powder, and salt) in a bowl. In a separate bowl, whisk together the wet ingredients (milk, eggs, sugar, honey, and jalapenos). Gradually add the dry mixture to the wet mixture and stir until smooth.
2. Assemble the corn dogs: Insert wooden skewers into the cheese cubes, followed by several jalapeno slices. Dip the coated cheese-jalapeño skewer in the batter, then roll it in extra panko breadcrumbs.
3. Fry the corn dogs: Heat the oil in a deep pan to 350°F. Fry the corn dogs until golden brown, turning them occasionally. Drain them on paper towels.

Roasted Tomato Salsa

Ingredients

• Tomatoes: 3-4 ripe tomatoes, halved
• Onion: 1 onion, chopped
• Garlic: 3 cloves, minced
• Cilantro: Chopped
• Lime Juice: Juice of 1 lime
• Salt and Pepper: To taste

Instructions

1. Roast the tomatoes, onion, and garlic in the oven at 400°F until tender and slightly caramelized.
2. Transfer the roasted vegetables, cilantro, and lime juice to a blender and pulse until smooth.
3. Adjust seasoning as needed before serving.
4. The roasted tomato salsa from the Sizzlin' Jalapeno-Cheese "Dogs" recipe is categorized as 'uncategorized' regarding nutritional data.
5. The instruction for assembling the Jalapeno-Cheese Corn "Dogs" goes aside the main recipe, featuring an additional step of rolling the coated cheese-jalapeño skewer in extra panko breadcrumbs before frying.
6. When preparing the Jalapeno-Cheese Corn "Dogs" recipe, ensure the deep-frying oil temperature remains between 325°F and 360°F for even cooking and pleasing results.
7. While "dogs" are typically associated with hot dogs, the Jalapeno-Cheese Corn "Dogs" recipe uses cheese sticks, giving the dish a unique twist on the traditional texture.

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