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A little Tabasco® is the secret to delicious party food. It’s the key ingredient that makes these holiday party recipes, batter dipped bacon and a great queso dip, extra smoky and flavorful.
Servings: 12 people
- 1 lb Velveeta cut into cubes
- 4 oz cream cheese cut in cubes
- 16 oz fire roasted diced tomatoes
- 1 cup shredded cooked chicken
- 2-3 tbsp Tabasco Chipotle pepper sauce
- 1/2 cup sliced black olives optional
BATTER DIPPED BACON INGREDIENTS
- 1 lb bacon don't use thick cut
- 1 cup oil for frying
- 2 cups flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp baking soda
- 4 tbsp Tabasco chipotle pepper sauce
- 1 1/2 cups water
BATTER DIPPED BACON INSTRUCTIONS
Heat 1-2-inches of oil in a deep pot (I use a dutch oven) or electric deep fryer to 375 degrees F. If using an electric deep fryer, please follow *all* manufacturer instructions on use.
In a medium bowl, mix the flour, salt, pepper and baking soda. Add only enough water to make a very thick batter (this was 1 1/2 cups for me, but this is dependent on atmospheric conditions, so your amount may vary). Add the Tabasco Chipotle and stir until well combined. Set aside.
Cut each slice of bacon in half so you have 2 short pieces.
Dip bacon pieces into batter, letting excess batter drip back into the bowl.
Place in hot oil (don't overcrowd the pan--fry in small batches so the battered bacon has plenty of room to move around. Fry about 4-6 pieces at a time). Fry a total of 10 minutes, turning each slice once midway in the cooking time.
Drain on a plate lined with paper towels. Bacon may be kept warm in a 200 degree F oven while frying additional batches.
Serving: 2pieces | Calories: 403kcal | Carbohydrates: 23g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1585mg | Potassium: 277mg | Fiber: 1g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 2mg