Tepkeños, Filled fingers

TepkeñosAll Natural (No Preservatives) Frozen (0°F / -18 °C)

12 BOX / 24 BOX / 120 BOX

TWO BITES OF UNIQUES FLAVOR AND DELICATE CRISPY TEXTURE WITH CREAMY INTERIOR, TEPKENOS TRADITIONAL FROM PANAMA, NOW IN USA! SWEET, SAVORY ANY OCATION! LETS CELEBRATE WITH TEPKENOS! IDEAL FOR: Bar, Tavern, Casual Dining, College & University, Deli, Sandwich Shop, Family Dining, Hotel, Resort, Quickserve, Supermarket / Bars, parties, casual dining delis, family meals ,gourmets, stores, specialty stores, supermarkets, restaurants, banquets. FLAVORS: WHITE CHEESE SWISS CHEESE GOUDA CHEESE AMERICAN CHEESE COCOA AND HAZELNUT CREAM DULCE DE LECHE CREAM CHEESE WITH GUAVA “JALEA” GOAT CHEESE WITH “AJI” PEPPER BLUE CHEESE WITH “AJI” PEPPER SMOKED SALMON AND CREAM CHEESE PROSCIUTTO AND CREAM CHEESE SMOKED TURKEY BREAST WITH WITH CREAM CHEESE MANCHEGO CHEESE WITH SPANISH CHORIZO PEANUT BUTTER AND JELIE COOKING INSTRUCTIONS Let product thaw 3 to 4 minutes Preheat oil to 350°F (180 °C Once oil is hot, bring to medium heat and deep fry filled fingers for 2-3 minutes turning them frequently until desired color and crispness is · Remove From Oil, Strain and Enjoy

Fried chicken with Jalapeño mustard

Fried chicken with Jalapeño mustard

.    One 4-pound chicken, cut into 8 pieces

.    2 large eggs

.    1/2 cup whole milk

.    1 1/2 cups all-purpose flour

.    1 tablespoon seasoned salt,

.    1 table spoon of smoked paprika

.    4 ounces of jalapeno mustard

.    1 teaspoon pepper

.    24 ounces of oil to fry or shortening

     

1.      Pat the chicken pieces dry and line a baking sheet with wax paper. 

         In a large bowl, whisk the eggs with the milk and jalapeno mustard and the paprika.

2.                Add the chicken. In another bowl, whisk the flour with the seasoned salt and pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

          In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.