Tex Mex Party Bites Aka Rattlesnake Bites Recipes

RATTLESNAKE BITES

Steps:

• In a large bowl, stir pepper jack cheese and Jalapeno together.
• Shape into balls about 1 1/2" in diameter. Freeze for 30-60 minutes.
• Heat oil in a deep pot to 350 degrees F.
• Combine bread crumbs, cayenne pepper, paprika, and garlic powder.
• Set up 3 bowls containing: flour, egg and milk, and finally breadcrumbs.
• Roll cheese mixture in flour, milk/egg mixture, and finally bread crumbs.
• Fry a few at a time for 3-4 minutes.
• Drain on paper towels before serving.

TEXAS ROADHOUSE'S RATTLESNAKE BITES RECIPE - (3.9/5)

Steps:

• In a shallow bowl, mix cheese, jalapenos, bell peppers and 1/2 cup buttermilk (or milk). Roll the batter into firm "golf ball-sized" balls. Place balls in covered bowl and let them set for 30 to 45 minutes in the freezer. Take the balls out of the freezer and dip in buttermilk, then roll around in breadcrumbs. You can do this in advance and place them in the freezer until you are ready to fry them. Deep fry in hot oil until golden brown. Serve immediately with ranch dressing or Cajun horseradish sauce.

TEX-MEX PARTY NUTS

Steps:

• Heat oven to 300°F. In medium bowl, mix nuts and butter until nuts are coated. In small bowl, mix remaining ingredients except sugar; sprinkle over nuts. Stir until nuts are completely coated. Spread in single layer in 15x10x1-inch pan.
• Bake uncovered about 10 minutes or until nuts are toasted. Return to medium bowl. While nuts are still hot, sprinkle with sugar and toss to coat.
• Cool completely, about 1 hour. Store in airtight container at room temperature up to 3 weeks.

TEX-MEX MINI TACO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
• Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
• Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
• Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
• Top with sour cream and green onion to serve.

TEXAS RATTLESNAKE BITES

Steps:

• Preparation: In a shallow bowl, mix cheese, jalapenos and peppers.
• Roll into a firm ball, place in covered bowl and let set over night in the refrigerator.
• The next day roll into one ounce balls,dip in buttermilk , then dip balls in breadcrumbs. Deep fry in hot oil until golden brown.
• Serve immediately with Ranch Dressing or Cajun Horseradish Sauce!

TEXAS ROADHOUSE RATTLESNAKE BITES (COPYCAT)

Steps:

• Wash jalapeno and sliced them lengthwise.
• Remove the seeds from each half.
• In a small bowl, mix together the Monterey Jack cheese, cream cheese, and the bacon bits.
• Fill each jalapeno half with about four or five teaspoons of the Monterey Jack cheese and cream cheese mixture.
• Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).
• Place breadcrumbs in another deep plate.
• Roll each jalapeno half in egg mixture to coat.
• Roll the coated jalapeno in breadcrumbs until covered.
• Place the Rattlesnake Bites in the freezer for at least 30 minutes. This will firm up the filling, making it easier to fry the bites.
• Deep fry in hot oil until golden brown.

TEX MEX PARTY BITES AKA: RATTLESNAKE BITES

Steps:

• Combined all ingredients mixing well.
• Pour 1/2 the mixture into a greased 9x13 cake pan.
• (I use 2 9x13 pan's and cook 2 at a time).
• Bake in a preheated oven on 350° for 20 minutes
• or until golden brown like cornbread.
• Let cool slightly and cut into 2 inch squares.
• Dip into the Sour Cream and Taco Sauce Dip or eat them Plain!
• If you freeze them,let them thaw & reheat them slowly in a 275° preheated oven until warm.