Chili Cheese Fries
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Sliced green onion tops||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1⁄2 Pound|
Mix flour, 2 teaspoons salt, the baking powder and chili powder.
Beat milk and eggs in small bowl; stir into flour mixture.
Stir in melted butter.
Turn dough onto lightly floured cloth covered board; knead until smooth, about 4 minutes.
Shape into ball.
Cover with plastic wrap; set aside for 30 minutes.
Cook and stir onion and parsley in 1 tablespoon butter until onion is tender.
Remove from heat; stir in 1/4 teaspoon salt, the pepper and cheese.
Divide dough into 4 parts.
Roll each part 1/8 inch thick; cut into 3 inch circles.
Spoon filling by rounded 1/2 teaspoonful on center of each circle.
Moisten edge of circle; fold dough over filling and press edges with fork to seal securely.
(If seal does not hold, reseal on both sides with fork just before frying.)
Heat shortening or oil (1 inch) in large skillet to 400Â° Fry Chili Cheese.
Fries until golden brown on both sides, about 5 minutes; drain.
Place desired number in freezercontainers.
Cover, label and freeze.
15 minutes before serving, heat oven to 400Â°.
Remove Chili Cheese Fries from freezer; place on ungreased baking sheet.
Heat until hot, about 10 minutes.