CARLAS CAFE RECIPES

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CARLA'S SAUSAGE CHEESE BALLS RECIPE | ALLRECIPES



Carla's Sausage Cheese Balls Recipe | Allrecipes image

This appetizer is a holiday favorite at my house. Meaty, cheesy, and delicious! Perfect way to get the kids involved. They can make the whole dish with little or no supervision.

Provided by Mitchell

Categories     Appetizers and Snacks    Meat and Poultry    Pork

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 4

1 (16 ounce) package bulk mild pork sausage
1 (16 ounce) package bulk hot pork sausage
1 (8 ounce) package shredded sharp Cheddar cheese
2 cups biscuit baking mix (such as Bisquick®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Mix mild sausage and hot sausage in a large bowl until evenly blended.
  • Stir Cheddar cheese into sausage mixture.
  • Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist.
  • Roll meat mixture into 1 1/4- to 1 1/2-inch balls.
  • Arrange meatballs on prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

Nutrition Facts : Calories 349.3 calories, CarbohydrateContent 13.1 g, CholesterolContent 62.9 mg, FatContent 25.5 g, FiberContent 0.4 g, ProteinContent 16.3 g, SaturatedFatContent 10.4 g, SodiumContent 1042.9 mg, SugarContent 0.5 g

CHILE RELLENO RECIPE | FOOD NETWORK



Chile Relleno Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Steps:

  • Rice and beans, for serving, if desired
  • Heat grill to medium.
  • Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  • Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
  • Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
  • Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  • Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
  • Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  • If desired, serve with rice and beans.

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