Paquillo Jalapeno Antojitos with Flour Tortillas|Fight Night Food Ep.11|YAHN

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cottage cheese

Cottage cheese can provide a similar texture at a lower cost.

avocado

🥗Healthier: avocado spread

💰Cheaper: mashed peas

Mashed peas can mimic creaminess and are often cheaper.

Add 2.5 cups of all-purpose flour to a bowl.

Add 1 teaspoon of baking powder and 2 teaspoons of kosher salt to the flour.

Add 0.5 cup of vegetable shortening and 2/3 cup of warm water to the bowl.

Combine the mixture to form a dough.

Knead the dough on a work surface for about 2 minutes until smooth.

Let the dough rest in a bowl covered with plastic wrap for about one hour.

Cook strips of bacon in a cold pan until crispy.

Thinly slice shallots and caramelize them in the pan.

Thinly slice 3 cloves of garlic and add to the shallots.

Cut 1 large jalapeño in half, remove seeds and ribs, slice thin, and add to the pan with garlic and shallots.

Add olive oil to the pan and sauté the vegetables until golden brown.

Add a pinch of salt and fresh cracked black pepper to the sautéed vegetables.

Toast 1 teaspoon of chili powder and some cajun seasoning in the pan with the vegetables.

Deglaze the pan with white wine to scrape up brown bits.

Add finely diced piquillo peppers to the pan and cook for 2 more minutes.

Add 250 grams of cream cheese to the sautéed vegetables and melt it using residual heat.

Mix in 1 ounce of chopped cilantro, crispy bacon, 1 tablespoon of sour cream, lime juice, lime zest, and black pepper to the cream cheese mixture.

Portion the rested dough into about 6 pieces and roll each piece into a 12-inch tortilla.

Cook each tortilla in a hot pan until bubbly and blistered, flipping to cook both sides for about 30 seconds to 1 minute.

Spread the cream cheese filling on each tortilla, sprinkle with shredded cheddar and cilantro, and roll them up.

Slice the rolled tortillas into 6 equal pieces and place them on a parchment-lined baking sheet.

Bake in the oven at 350°F for about 7 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens