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Scorpion Tails with Piquillo Pepper Sauce

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Scorpion Tails with Piquillo Pepper Sauce

This appetizer is a play on jalapeño poppers, arguably the most beloved bar (or behind the wheel) snack in Texas. I developed the recipe–a lighter, fresher take on the fried version, when I worked as a chef in The Texas Hill Country. They’re delicious served with a bright puree of piquillo peppers. But, if you’re hankering for the classic preparation, use our State Fair batter mix to coat and fry the stuffed jalapeños, and serve them with our Rodeo Ranch Dip.


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Tags : Street Corn
categories : Recipes

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