Johnny Carino's Fire Sticks
Ingredients: (Makes 12 sticks)
for - 1 6-ounce boneless chicken breast
1/2 pound ground Italian sausage
2 tablespoons butter
2 garlic cloves, peeled and chopped
1/2 red onion, peeled and chopped
2 fresh, diced Roma tomatoes
2 tablespoons diced jalapenos (I used one large jalapeno)
1/2 cup Alfredo sauce (homemade or store bought)
1/2 cup shredded Asiago cheese (I could only find a blend with asiago)
Bacon bits (about 5-6 strips, crumbled)
salt and pepper to taste
12 tomato basil tortillas
1/4 cup flour mixed into a paste with 1/4 cup warm water
1 1/2 cups oil for frying
1/2 cup grated Parmesan cheese
1/2 cup ranch dressing for dipping
1/2 cup marinara sauce (homemade or store bought for dipping - OPTIONAL)
1/2 pound ground Italian sausage
2 tablespoons butter
2 garlic cloves, peeled and chopped
1/2 red onion, peeled and chopped
2 fresh, diced Roma tomatoes
2 tablespoons diced jalapenos (I used one large jalapeno)
1/2 cup Alfredo sauce (homemade or store bought)
1/2 cup shredded Asiago cheese (I could only find a blend with asiago)
Bacon bits (about 5-6 strips, crumbled)
salt and pepper to taste
12 tomato basil tortillas
1/4 cup flour mixed into a paste with 1/4 cup warm water
1 1/2 cups oil for frying
1/2 cup grated Parmesan cheese
1/2 cup ranch dressing for dipping
1/2 cup marinara sauce (homemade or store bought for dipping - OPTIONAL)
Broil or sauté the chicken breast until cooked through and slightly browned, 5 minutes or so on each side. Let cool slightly, and when easy to handle, slice into thin strips, ¼ inch or so thick, or shred. Set aside. Cook the Italian sausage until nicely browned, breaking up with a spoon as it cooks. Drain and set aside.In a skillet, melt the butter over medium heat and, when sizzling, saute the garlic, jalapenos and red onions until translucent. Add the cooked chicken and sausage and heat through. Add the tomatoes and continue to cook another 2 minutes. Add the Alfredo sauce, cheese, salt and pepper, and stir, cooking until thickened. Allow this filling to cool in the refrigerator for a few hours.
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Detail TwoCut a tortilla in half and spoon a narrow line of the cold filling along the cut edge of the tortilla. Brush the flour and water paste along the arch of the tortilla. Begin rolling the tortilla tightly over the filling, and continue until the tortilla is rolled tightly and sealed with the paste. Repeat with the rest of the tortillas and filling. Heat the oil to 350 degrees in a wide skillet and add the sticks a few at a time. Fry for 3 to 5 minutes or until the sticks are crisp and the filling has been cooked a minute or two, turning to brown all sides. Immediately roll the fried sticks in grated Parmesan to coat them. Serve with dips of ranch dressing and marinara sauce.
**** I usually make a double batch and freeze half for later on. It tastes just as good and saves a lot of time. |
Detail Three
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