MANGO STUFFED TEQUEÑOS (FRIED CHEESE)
Ingredients
1 15.5 once can DOLE Canned Mango Slices
1/2 cup sugar
2 libs white frying cheese
14 once pie crust sheet
Oil for frying
1 15.5 once can DOLE Canned Mango Slices
1/2 cup sugar
2 libs white frying cheese
14 once pie crust sheet
Oil for frying
Directions
In a sauté pan over medium-high heat, mix the mango with the sugar.
Cook this, stirring and mashing the mango with a fork for about 10 minutes or until the syrup has reduced and the mango reaches a thick marmalade consistency.
While the mango is cooking down, cut the cheese in sticks of approximately 3/4 inches wide x 3 inches long.
Make a space in the middle of the cheese sticks by removing part of the center in order to stuff the cheese. Watch my video to see how I did it.
When the mango is ready and out of the pan, place it in a container and in the fridge to bring down the temperature some, so it is easier to handle.
Fill each cheese stick with the mango filling.
Cut the pie crust in 1/2 inch wide long strips.
Wrap the stuffed cheese with the pie crust strips until all of the cheese is covered and pinching the ends to avoid too much oozing.
Fry each pie crust wrapped stuffed cheese on hot oil, turning it around so it is golden and crispy all around.
Do not over fry it as it can cause the cheese to melt too much and break down the cheese sticks.
In a sauté pan over medium-high heat, mix the mango with the sugar.
Cook this, stirring and mashing the mango with a fork for about 10 minutes or until the syrup has reduced and the mango reaches a thick marmalade consistency.
While the mango is cooking down, cut the cheese in sticks of approximately 3/4 inches wide x 3 inches long.
Make a space in the middle of the cheese sticks by removing part of the center in order to stuff the cheese. Watch my video to see how I did it.
When the mango is ready and out of the pan, place it in a container and in the fridge to bring down the temperature some, so it is easier to handle.
Fill each cheese stick with the mango filling.
Cut the pie crust in 1/2 inch wide long strips.
Wrap the stuffed cheese with the pie crust strips until all of the cheese is covered and pinching the ends to avoid too much oozing.
Fry each pie crust wrapped stuffed cheese on hot oil, turning it around so it is golden and crispy all around.
Do not over fry it as it can cause the cheese to melt too much and break down the cheese sticks.
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