CILANTRO LIME RANCH DRESSING
This cilantro lime ranch dressing is a Tex-Mex version of your favorite creamy salad dressing. We make ours with yogurt and a touch of mayo. It has all the ranch flavors you love plus some tangy lime juice and a handful of cilantro.
Provided by Kristen Stevens
Categories Salad Dressing
Time 10m
Number Of Ingredients 6
Steps:
- Add the ingredients to your food processor or blender and blend on high until mostly smooth.
- Store for up to a week in a sealed container in your fridge.
Nutrition Facts : ServingSize 2 tablespoons, Calories 28 kcal, Sugar 1 g, Sodium 118 mg, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 2 g, Cholesterol 2 mg, UnsaturatedFat 2 g
SCORPION TAILS SERVED WITH CILANTRO-LIME RANCH SAUCE
Categories Pork Shellfish Vegetable Appetizer Fry Cocktail Party Super Bowl Quick & Easy
Yield 6 persons
Number Of Ingredients 19
Steps:
- 1)In a large mixing bowl,prepare the ranch dressing mix by placing all of the ingredients together in the bowl, and blend well using a hand mixer.Cover and refrigerate.(It is better if this item is made 4-6 hours ahead of time.) 2)Blanch bacon and set aside for later use. 3)Mix seasoning flour together in a bowl, and place in a baggie for later use. 4)Mix egg wash together in a seperate bowl and set aside for later use. 5)In a large pot, add vegetable oil 3" deep(1/2 of a bottle more or less), and heat oil to 350 degrees. 6)Flash fry the de-seeded jalapenos until they become limp(2-3 minutes), place on a towel and allow to cool.Turn off grease and set aside to use later. 7)After peppers are cool, slice along the outside and open peppers flat. 8)Butterfly shrimp and mold the jack cheese into the shrimp.Place one shrimp in each jalapeno, and roll the jalapeno around the shrimp and cheese. 9)Take one slice of bacon, and wrap it around the jalapeno and shrimp, making sure to cover as much of the jalapeno as possible, as tight as possible to ensure that the ingredients stay together.Place a toothpick in each shrimp if you so desire( they can be removed later) 10)Place the jalapeno/shrimp/bacons on a pan, and put in the freezer for 30-45 minutes( to firm them up and make easier to dip) 11)Remove scorpion tails from the freezer.Grabbing the shrimp by the tail, place in the egg wash, then transfer to the seasoned flour mix, tossing well to make sure the shrimp is well coated.Repeat steps until all shrimps are battered.Return the battered scorpion tails to the freezer for an additional 30 minutes. 12)Reheat oil to 350 degrees.Remove the scorpion tails from the freezer and fry until done(you can tell that the tails are done when cheese starts to ooze from the shrimp and the scorpion tails are golden brown.Remove from the oil and place on a towel to drain.Serve shrimps on a bed of leaf lettuce with the cilantro-lime dressing.
SCORPION TAILS WITH PEQUILLO PEPPER SAUCE
by Paula Disbrowe The jalapeños will be easier to fill if you allow the cream cheese mixture to chill for at least 30 minutes before assembling. They will hold their shape better under the broiler if they are covered and chilled again before cooking. For the best flavor the entire jalapeño should be cooked throughout until it's drab.
Provided by Brookelynne26
Categories Cheese
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the stems off of the jalapeños and reserve near their bottom (so you can reassemble later). Using a paring knife, slice a vertical V-shaped opening into the side of each pepper. Using your fingers, gently spread the opening and use a paring knife to remove the pepper's ribs and seeds. Repeat process with remaining peppers.
- In the bowl of an electric mixer fitted with the paddle attachment, whip the Neufchatel at medium-high speed, just to soften. Add the cotija, corn, egg, garlic, and basil and beat at a low speed until blended. Cover filling with plastic and chill for at least 30 minutes (or up to several hours).
- Using a butter knife, fill each pepper with about 2 tablespoons of cheese filling. Top pepper with stem (frost the stem with filling so it will adhere to the pepper, if necessary) and place on a parchment-lined baking sheet; repeat with remaining peppers. Cover sheet with plastic and refrigerate peppers at least one hour before broiling.
- Meanwhile, place the drained pequillo peppers, olive oil, and sherry wine vinegar in a blender and puree. Transfer puree to a small saucepan. Heat gently just before serving peppers.
- Just before serving, turn on broiler and place an oven rack on its highest shelf. Place the sheet of peppers under the broiler and cook until blistered (but not overly blackened). If the bottoms of the peppers are still green, reduce heat to 200°, place peppers on a lower oven rack, and finish warming through. To serve, spread a few tablespoons of the warmed pequillo sauce onto a small plate. Place two peppers on each plate and serve.
Nutrition Facts : Calories 155.7, Fat 11.8, SaturatedFat 6.2, Cholesterol 56.6, Sodium 327.9, Carbohydrate 7.1, Fiber 1.6, Sugar 2.5, Protein 6.4
LIME CILANTRO RANCH DRESSING
I use this wonderful dressing on wraps, salads, fried shrimp, and tacos. This recipe is from a Texas cookbook, to which I added lime juice and chopped cilnatro.
Provided by CookinCowgirl
Categories Salad Dressings
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Puree in a blender and refrigerate for several hours.
- Keeps a week or so.
Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 0.9, Cholesterol 5.1, Sodium 255.1, Carbohydrate 5.3, Fiber 0.1, Sugar 1.8, Protein 0.7
CILANTRO LIME DRESSING
This Cafe Rio Style Cilantro Lime Dressing is creamy, packed with flavor and only takes 5 minutes to prepare. This simple sauce turns into the highlight of any Mexican dish! Perfect as a dressing, sauce or chip dip, you'll be asking for seconds!
Provided by Janelle
Time 5m
Number Of Ingredients 8
Steps:
- In a blender or bullet or food processor, add all ingredients.
- Blend well.
- Serve immediately.
- You can refrigerate {covered} for up to 1 week.
Nutrition Facts : Calories 72 calories, Carbohydrate 5.7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5.4 grams fat, Fiber 0.1 grams fiber, Protein 0.5 grams protein, SaturatedFat 0.9 grams saturated fat, Sodium 228 grams sodium, Sugar 1.6 grams sugar
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