Texas Okra Fingers W Jalapeno Sour Cream Recipes

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
• Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
• Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
• Try serving these poppers with a splash of malt vinegar.

Steps:

• Combine the peppers and sour cream.
• Chill till ready to use.
• In a small bowl combine beaten egg and milk and set aside.
• Place cornbread mix in a plastic or paper bag and set aside.
• Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
• Place coated okra on a large piece of wax paper or foil.
• Dip and coat all the okra and set aside.
• In a medium skillet heat oil to 375 degrees.
• Fry coated okras 4-6 at a time for 2 minutes.
• Drain on paper towels.
• Serve as an appetizer with the dipping sauce or with just plain sour cream.
• YUMM!