RATTLESNAKE BITES TEXAS ROADHOUSE RECIPES

Steps:

• Line a large, rimmed baking sheet with parchment. In a large bowl, mix together cheeses, jalapeños, and garlic. Using a tablespoon, scoop into balls and squeeze tight. Place on baking sheet and freeze until solid, at least 30 minutes. Set up dredging station: In a shallow bowl, add flour and season with salt and pepper. In another shallow bowl, add eggs. In a third shallow bowl, add bread crumbs, paprika, garlic powder, and cayenne. Mix to combine. Roll frozen cheese balls into flour, then eggs, and then bread crumbs, repeating until all are well coated. In a large, deep skillet, heat 1/4” oil over medium heat until shimmering. In batches, fry bites until golden on all sides, about 3 minutes. Drain on paper towels. Serve bites with ranch.

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.