Big Daddy Dippers

Crispy flour tortilla dippers filled with bold, melty fillings and breaded until golden. A Tex Mex and Italian fusion made for dipping and sharing

Yield: 16-20 dippers
Prep Time: 45 minutes
Cook Time: 5-7 minutes
Special Equipment: Deep Fryer or Large Skillet

Ingredients

• 20 soft taco size flour tortillas

• 20 mozzarella sticks torn lengthwise into strips

• Vegetable or canola oil for frying

• 1 cup all purpose flour

• 1½ teaspoons Good Seasons Italian dressing mix

• 3 large eggs beaten

• 1½ cups Italian breadcrumbs

• ½ cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

  Italian Meat Filling

• 1 pound ground beef

• 1 pound sweet Italian sausage

• 1 cup finely diced red onion

• ½ cup finely diced celery

• ½ cup finely diced carrot

• 1 tablespoon garlic paste

• 1 tablespoon Italian seasoning

• 1 tablespoon Johnny’s French Dip Au Jus or Worcestershire

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup shredded mozzarella

• ¾ cup Alfredo sauce or ricotta

• 1 cup chopped spinach

• 1 large egg beaten

  Pepperoni Pizza Filling

• 14 ounces pepperoni finely chopped

• 4 ounces cream cheese softened

• 1½ cups shredded Italian cheese blend

• ½ cup marinara sauce

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• Buffalo Chicken Filling

• 2 pounds cooked chicken finely chopped

• ¾ cup Buffalo sauce

• 4 ounces cream cheese softened

• 1½ cups shredded mozzarella or Italian cheese blend

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

Directions

1. Prepare your chosen filling by cooking meats and vegetables if needed, seasoning well, then mixing with cheeses and binders. Chill until firm.

2. Warm tortillas until pliable. Add filling across the center, nestle one strip of mozzarella, roll tightly flauta style, and seal the seam with egg wash. Place seam side down and freeze until firm.

3. Dredge frozen flautas in seasoned flour, dip in egg wash, then coat in breadcrumb mixture. Fry in 350 degree oil seam side down until golden and crisp. Drain on a rack.

4. Serve hot with Alfredo, ranch, or marinara for dipping.