Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)
16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs
butter
In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)
If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)
Showing posts with label panko. Show all posts
Showing posts with label panko. Show all posts
Sunday, December 4, 2011
Friday, May 20, 2011
Pan Fried Tilapia
5-6 tilapia fillets
1 c flour
2-2.5 c panko bread crumbs
1 egg
1 c milk (or 1 c buttermilk and no egg)
Old Bay seasoning
salt & pepper
vegetable oil (I like canola)
Preheat oil in a large skillet. I like 1/4" - 1/2" inch in the bottom of the pan, depending on how thick the fish fillets are. The thinner the fillet, the less oil you'll need. You'll want three shallow bowls or pie pans-- one for each step of the breading process. One with the flour (and some salt & pepper), one with the egg & milk (and some salt & pepper), and one with the bread crumbs (with salt & pepper, plus 1-2 tbsp Old Bay Seasoning to taste). Dredge each fillet in the flour, dip it in the milk, then cover it with the bread crumbs, pressing a little to make sure they adhere. Let them rest on a plate about 5 minutes before cooking. When the oil is ready (put a little bit of flour or breadcrumbs in to test, if they sizzle it's ready) add the fish fillets a few at a time and cook 2-3 minutes on each side, until they're golden colored and the fish is cooked through. Drain on a paper towel-lined plate.
1 c flour
2-2.5 c panko bread crumbs
1 egg
1 c milk (or 1 c buttermilk and no egg)
Old Bay seasoning
salt & pepper
vegetable oil (I like canola)
Preheat oil in a large skillet. I like 1/4" - 1/2" inch in the bottom of the pan, depending on how thick the fish fillets are. The thinner the fillet, the less oil you'll need. You'll want three shallow bowls or pie pans-- one for each step of the breading process. One with the flour (and some salt & pepper), one with the egg & milk (and some salt & pepper), and one with the bread crumbs (with salt & pepper, plus 1-2 tbsp Old Bay Seasoning to taste). Dredge each fillet in the flour, dip it in the milk, then cover it with the bread crumbs, pressing a little to make sure they adhere. Let them rest on a plate about 5 minutes before cooking. When the oil is ready (put a little bit of flour or breadcrumbs in to test, if they sizzle it's ready) add the fish fillets a few at a time and cook 2-3 minutes on each side, until they're golden colored and the fish is cooked through. Drain on a paper towel-lined plate.
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