Queso Carnitas Poppers
Yields: 1 dozen
Ingredients
Popper filling
8 oz. tub salsa-flavored cream cheese (Serrano recommends Challenge brand)
8 oz. carnitas (Del Real brand recommended or homemade)
2 cups Mexican four cheese blend
1/4 cup finely diced onions
1/4 cup finely diced tomatoes
1/4 cup finely diced jalapeños (optional)
10 finely chopped cilantro leaves (optional)
1/4 tsp. salt
1/4 tsp. black pepper
Breading
1 cup flour
2 beaten eggs
2 cups finely crumbled corn flakes (recommended) or panko bread crumbs
Avocado Oil or your favorite frying oil (enough to fill at least half the pan)
Preparation
1. Preheat oil in a deep pan or sauce pot. It’s ready when the oil begins to shimmer or it reaches 350 degrees.
2. In a mixing bowl combine the popper filling ingredients. Mix the ingredients thoroughly so that there aren’t any unmixed lumps of cream cheese.
3. Form 1/3 cup size balls. Serrano uses a 1/3 cup measuring cup to measure and form the poppers into a shape resembling a hockey puck.
4. Using the standard breading procedure, first dredge the poppers in flour, then in the egg wash, and finally, in the corn flakes or panko breadcrumbs.
5. Once the oil is 350 degrees or has begun to shimmer, you are ready to cook. Slowly lower the poppers into the hot oil using a slotted spatula or tongs. Once both sides of popper are crispy and brown (3-4 minutes), remove from the oil.
6. Place poppers on paper towels and pat dry.
7. Serve immediately and enjoy!
