Fiesta Funnel Cakes – a delicious recipe with flour, meal, picante sauce, milk, egg, shredded Monterey Jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the flour, corn meal, picante sauce, milk, and egg in the bowl of a food processor, fitted with the steel blade. Process until smooth.
2
Heat oil in electric skillet to 375 degrees.
3
Oil should be at least 1/2 inch deep.
4
Cover the bottom opening of a funnel with your finger.
5
Pour about 1/4 cup of the batter into the funnel. Hold the funnel over the skillet. Remove your finger and move the funnel in a slow, circular motion to form a spiral.
6
Fry each funnel cake about 1 minute or until edges are golden brown.
7
Turn the funnel cake over and fry the other side until golden brown.
8
Drain on absorbent paper. Immediately sprinkle each funnel cake with 1/4 cup of the cheese.
9
Serve while still warm and crispy.
643
kcal
Calories
34
g
Fat
51
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 c. self-rising flour, 1/4 c. self-rising corn meal, 1/2 c. picante sauce, 6 Tbsp. milk, and more.
Yes, Fiesta Funnel Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
