RO*TEL Across America Recipe Contest

Shell Shockers

by Elaine from MO

Deep Fried Pasta Shells stuffed with Rotel n Cheese. With a Shocker of a Sauce!

AVERAGE RATING

Category

Appetizer/Snack

Prep Time

30 Minutes

Servings

10-12

Recipe Ingredients

DEEP FRIED STUFFED SHELLS
1 Box of Large Pasta Shells
1 tsp Salt
1 tbsp Olive Oil
6 oz Cream Cheese (softened)
8 oz Shredded Authentic Mexican Cheese
1 can RO*TEL Cilantro Lime
Vegetable or Peanut Oil for Frying
1 cup Flour
1 egg
1/2 cup water
1 1/2 cup Panko Bread Crumbs

Salt and Pepper to taste

SHOCK SAUCE
Juice from 1 can of RO*TEL Cilantro Lime
3/4 cup Mango Preserves (Apricot Preserves can be substituted.)
1/2 cup Honey
1/4 cup Frozen Limeade
1 tbsp minced Garlic
2 tsp. chopped Cilantro

Directions

Bring a quart of water, tsp. of salt, and tbsp. of olive oil to a boil in a large saucepan.
Once boiling add 26 pasta shells (retain the remaining Shells for another use) to the water and stir. Cover with a lid and turn off heat. Let sit for 3 minutes.
Drain the Shells and rinse with cold water. Lay the shells single layer on a cookie sheet.
While the Shells are cooking, drain the RO*TEL thoroughly, retaining the juice for the Shock Sauce.
Squeeze the excess juice from the RO*TEL, In a large mixing bowl mix the tomatoes and chiles with the softened Cream Cheese and Shredded Authentic Mexican Cheese.

In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.

Fill each Shell with one tbsp. of the RO*TEL/ Cream Cheese mixture. Press edges of the Shell together to seal.

Put cup of flour in a small bowl. In another small bowl, combine 1/2 cup water, tsp. each of salt and pepper, and egg. Place panko crumbs in a shallow bowl or plate.

Working in batches, dip Stuffed Shells into the flour, and then the egg batter, and then roll in the panko crumbs, pressing to coat.

Working in batches, if necessary, gently place Stuffed Shells in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Immediately, lightly salt the Shells. Cool slightly before serving, as the cheese is extremely hot.
Serve with SHOCK SAUCE! ENJOY!

SHOCK SAUCE
In a medium heavy bottom sauce pan, over medium high heat, bring the RO*TEL juice to a rolling boil. Continue to boil till the juice reduces to about a 1/4 of a cup. Barely, covering the bottom of the pan. Reduce heat to medium.
Add in the Mango Preserves and stir. Simmer for about 5 minutes. The mixture will be thick.
Take off of heat and stir in the Honey, Limeade, Garlic, and Cilantro. Immediately pour into serving bowl.
Let cool while Shells are frying.