Spanish Spirals Recipes

CHURROS (DEEP FRIED DOUGH SPIRALS)

Steps:

• Prepare frying oil:
• Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
• Prepare dough:
• While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
• Make churros:
• Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
• Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
• Make more churros in same manner, returning oil to 400°F between batches.
• Break churros into pieces if desired and serve immediately.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

CON QUESO SPIRALS

Steps:

• Cook pasta according to package directions; drain. Place in a bowl; stir in butter until melted. Stir in con queso dip. Serve with sour cream.

MEXICAN PARTY SPIRALS

Steps:

• Blend cream cheese until smooth, add picante sauce, cilantro, and onion greens. Spread on flour tortillas and roll up. Wrap party rolls and seal with place wrap and chill for several hours. When rolls are set slice into one inch pieces and place on a serving tray. Cook time is Chill time.

MEXICAN SPIRALS

Steps:

• Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
• Fold in grated cheese.
• Season to taste with salt.
• Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Cover cookie sheet with silpat or foil treated with cooking spray.
• Slice tortillas diagonally 1/2 inch thick and place on sheet.
• Brush with oil and bake 12 -15 min or until light golden.
• Serve hot with sour cream and salsa for dipping.

MEXICAN SPIRALS

Steps:

• In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
• Spread mixture evenly over tortillas.
• Roll up each tortilla tightly around chicken mixture.
• Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
• Just before serving, cut each tortilla roll into 1/2 inch slices.
• Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
• Serve hot with salsa and sour cream.