Ingredients

• 1 cup ANCHO CHILI CACIOTTA
• 1 cup Shredded Cheddar (Cheddar and Jack blend may be used)
• 1 cup Deep Ellum Chihuahua
• ½  cup Mayonnaise
• 1 Tsp Red Wine Vinegar
• ½ cup Roasted Red Peppers, dry and minced
• ½ Tsp Onion Powder
• ½ Tsp Garlic Powder
• 2 to 3 dashed Tabasco Sauce
• Fresh Black Pepper To taste
• Flour
• Buttermilk
• 2 Cups Breadcrumbs for Breading Cakes (Panko, Cornmeal, Breadcrumbs.)

Directions

• Grate all the cheese’s and place into large mixing bowl. Mix together and make sure all are evenly distributed.
• Add remaining ingredients and blend together until everything is creamy and well combined.
• Cover and refrigerate for 20- 30 minutes to let rest.
• Remove from cooler and begin making 1 to 1.5 ozw balls. Place onto sheet pan. When all of mixture is portioned, cover, label and date and return to cooler to chill and set overnight.
• When ready to fry fritter,
• Remove desired portions and roll in flour, dip into buttermilk/egg wash and roll in crumb mixture.
• Place into 350-degree fryer and cook until golden brown and warmed through. Be careful to not overcook as they will explode and crack with too much cooking.
• Place onto serving plate and dress with Tabasco Jam and sliced Green Onion or Chives