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Antojitos & Botanos
Appetizers
Devil Fingers
Yields: 18 to 20 pieces • Heat Index: Medium-Hot
Filling:
1 cup ricotta cheese
4 ounces cream cheese
1/4 cup shredded Parmesan cheese
1/2 pound jalapeño jack cheese, cubed
1 tablespoon minced garlic
1 tablespoon either minced shallots,
or chopped scallions, including green tops
1/2 teaspoon mild paprika
1/2 teaspoon chile powder
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
Habanero sauce to taste
Wrap:
1 2-pound block mozzarella,
cut into 1/4- inch thick slices (18 to 20)*
*Using dental floss is an easy way to slice
cleanly through this fairly soft cheese.
1. Place all filling ingredients in blender
and process until smooth.
2. Chill overnight.
3. Heat nonstick griddle or
large sauté pan over medium heat.
4. Place a few slices in pan,
allowing room between them for
cheese to spread out a bit.
5. When cheese bubbles at edges,
lift corner to check that
underside is golden brown.
This takes only 30 to 45 seconds,
so start off with just one or two
until you have the timing right.
6. Lift out of pan with wide spatula
and place on clean work surface or wax paper.
7. Spread about 2 tablespoons of filling
on un-browned side of mozzarella and roll tightly.
8. Serve immediately.
Note: Can be refrigerated for later use.
Bring to room temperature before serving.
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