Tap and Bowl is a unique little restaurant located in Old Town Scottsdale on the end by the waterfront. They offer about a dozen different varieties of fresh made to order artisan bowls that are seasonal and some that are globally inspired. They also offer craft beers, cider, hand crafted artisan sodas, appetizers and more!
They offer lush patio seating.
Seating at the bar, traditional tables, a sofa and high tops.
We were given water and at the time it seemed like the best water I’ve had in a long time. The waitress said that it was filtered with their Italian soda machine. So we tried a hand crafted cucumber/watermelon soda made with real cane sugar.
WOW! It was so light and refreshing! I never had a soda like this before. It was delicious and not too sweet either. It was perfect.
I went with the Atlantic Salmon and Cali Rice Bowl.
My bowl was packed full of delicious vegetables and perfectly prepared salmon that was enhanced with a delicious slightly Asian sauce. The salmon had crisp tasty edges and was towards medium rare in the center…it was really great! The bowl included cauliflower rice, edamame, carrots, avocado, onions, peppers, mushrooms, snap peas, cilantro, sesame and ponzu sauce. I’d love to eat this every week! It had so many great textures and flavors!
My husband tried the Fried Chicken Mac and Cheese Bowl.
The Chicken seemed free of oil and had a very crispy tasty exterior and was juicy inside. The pasta was prepared well and was in a tasty cheddar sauce. The bowl also included broccoli, corn, tomatoes, cotija cheese, scallions and pickled onions added some interest.
We both enjoyed our meals very much at Tap and Bowl in Scottsdale.
I have to say Tap and Bowl is Worth a Fork!
Worth a Fork!
www.TapandBowl.com
Every THING is subject to change and your experience may or may NOT differ.
This is another spin off recipe that was sort of inspired by watching multi award wining Master Chef Rick Bayless on TV. He mixed masa flour with water and rolled it out added a Santa Hoya leaf (that I can’t find) and spread the top with a layer of refried beans. He then rolled the mixture into rectangular logs and sliced them into interesting food. Today I made sort of a bean and corn and pepper tamale lasagna. I served it with chunks of avocado and a fat free cilantro/scallion sour cream. It’s delicious and I think everyone would love it! It’s easy to make if you are ok roasting and cleaning up lots of peppers.
Ingredients for around 12 servings
2 cups masa flour (no substitutions or it will not come out or taste right)
1 1/2 cups water (maybe up to one more tablespoon if dough is too tight)
2 lbs anaheim peppers – roasted, seeds and stem removed and peeled (don’t substitute or you won’t have all the flavor you should have)
4 bell peppers – preferably mixed – roasted, seeds and stem removed and peeled
1 16 oz can refried beans (might not need whole can but will use at least 3/4s of can)
1/2 cup salsa (maybe a little more)
1 cup corn kernels (not raw corn – preferably fresh cooked)
5 oz cojita cheese – crumbled
1/4 cup scallions – sliced thin
1/4 cup fresh cilantro – leaves and tender stems torn
non stick spray or a little neutral oil
Directions
Set the oven to 375 F degrees.
Spray large baking dish or 1/2 pan with non stick spray or oil it and set it to the side.
Make the tamale dough by mixing the masa with the water. Knead dough till it’s all mixed together and smooth and set to the side.
Now gather up all the roasted peppers. You need to line the pan with pepper and hang off edges of the pan like you are making a lasagna.
Then you roll out 1/2 of the masa dough. It doesn’t roll very easily. You need to pound it out with your hands, them pound it out will a rolling pin and roll it over plastic wrap so you can lift it up onto the peppers.
Lift up and place on peppers. (don’t worry if dough cracks)
Spread with beans.
On top of beans add around a quarter cup of salsa.
Lay down a second sheet of masa dough and use the remaining 1/4 cup of salsa.
Add the corn.
Add the cheese.
Add the scallions and the cilantro.
Lay the peppers over the lasagna and press gently.
Cover pan with foil and put in pre-heated 375 F degree oven for 50 minutes. Then remove pan from the oven.
Turn up oven to 425 degrees F
Remove the foil cover and place in the oven for about ten minutes to brown up some.
Chill to set up like the way you make lasagna and slice up into about 12 portions.
Bean Corn Roasted Peppers Tamale Lasagna
It’s pretty and it taste delicious! The Anaheim peppers give off a really good flavor for this dish. I served it with some avocado and a fat free sour cream sauce (one cup ff sour cream, one oz scallions, 1/2 oz cilantro, 1/2 teaspoon black pepper and a 1/4 teaspoon salt)
This is delicious and light and easy to prepare. It’s perfect for the warmer days we have here in Phoenix. All the supermarkets have practically been giving aways watermelons so chances are this won’t cost much to make either. This cold fruit soup is made mostly from watermelon but also has an apple, an orange, spices and a few other ingredients. It’s very light and refreshing and fat free too!
Ingredients for around 6 servings
1 individual small personal sized watermelon – rind removed and cut into small cubes (like eraser sized – remove seeds if you come across any)
1 orange – peel with knife so you remove most of the segment skin – slice thin and cut into cubes – remove seeds if you see any
1 apple – cut into slices – remove core – cut into cubes
1/2 medium sweet onion – cut in small cubes
1 pickled jalapeño (preferably recipe on The Forking Truth or your purchase from a farmers market) – fine chopped
1/4 cup sugar
1/2 teaspoon sea salt
1 garlic clove – ground to paste or grated
1 lime – the fresh juice and zest
1/4 cup apple cider vinegar
1/4 teaspoon ground cumin
1/4 teaspoon mild chili powder
1/8 teaspoon ground black pepper
1/4 cup fresh cilantro – mostly just leaves a few tender stems – chopped
small pinch cinnamon (make sure you do a small pinch or it will be too much)
optional but recommended 3 chitepin peppers crushed with fingers (this pepper is hard to find and is usually expensive. You might be able to find them at a Mexican grocery store or online. But these tiny peppers will make this dish more delicious and three won’t add too much heat for most people.
Directions
All of the above ingredients go in a large bowl. Mix and I suggest to blend about 1/2 with a stick mixer lightly for a better texture. Taste and adjust seasonings if needed. Chill and serve.
Fat Free Cold Fruit Salsa
It’s delicious and not too spicy! I think most people would enjoy this!
Confluence is a small but upscale restaurant located in Carefree Arizona. They prepare painstakingly detailed farm to table elevated modern cuisine. The atmosphere is classic with an open kitchen and modern touches.
Seating is available at the bar, traditional tables and on the patio with mountain views.
Tonight they started us off with house made country bread and a smear of perfect guinea hen yolk.
The yolk was jammy and very rich….The bread was just delicious..this was a treat.
Then we shared the Medjool Dates.
I don’t think I’ve ever had dates that were this fresh before…….or this creamy? The sweet dates sat on top of little mounds of labne. The rest of the plate was couscous that was studded with pistachios and golden raisins. Everything harmonized very well together.
For my dinner I tried the Scorpion Fish.
I never had scorpion fish before……It has a similar texture and taste to monkfish. It’s a dense firm fish. The crust on it is spectacular….It’s paper thin but so crisp and crusty. Bonito flakes add an unexpected smoky taste….The plate turns magical… The tomatoes taste like slow roasted tomatoes but have the texture of fresh tomatoes…..I don’t know how the Fork that can be possible….The Chinese Cabbage taste better than Chinese Cabbage…it was cooked in some sort of magical potion. The little purple potatoes just melt in the mouth in that brown butter hollandaise….and the sweet pops from the crisp snap peas are delicious and add a nice contrast.
My husband surprised me and got the Gurnard Fish from New Zealand. (I was surprised because he almost never orders fish)
It was a fresh tasting mild fish that was well seared crispy. It was served with crisp gnocchi, mushrooms, English peas and the finest Iberico Chorizo. (from a special black footed pig that was kissed by Jesus………..((only kidding))…… eats nothing but acorns……ultra expensive like around $90.00 for 4oz. )
Desserts are usually stunning so we tried the Caramel Apple this time.
It’s like a deconstructed apple pastry……On the side is a cinnamon walnut crisp that is shattering crispy. So you break it up and slice off some apple and taste it in the different sauces of honey vanilla, milk jam and apple cider. This one is delicious and really great!
Confluence is always worthy of a Mention and is – Worth a Fork!
Worth a Fork! The kind of place that you would travel across town for.
www.restaurantConfluence.com
Every thing is subject to change and your experience may or may not differ.
Some of the previous dishes we enjoyed from Confluence
SnapperDuckcucumber salad made with five kinds of cucumberpeachMonk Fish Guinea HenFruit Granite (all the desserts were great but this one was my favorite)This Chicken Sandwich was to DIE FOR!!!!! One of the best things I’ve ever eatenSea Bream The Forking Truth
Veneto Trattoria is an Italian Restaurant located in Scottsdale Arizona. They are a full service restaurant that specializes in serving Northern Italian Regional Foods and also several fresh seafood dishes.
The decor is very homey and classic. The tables are linen topped neat with polished silverware and wine glasses. All kinds of Italian souvenirs are decorations for the walls. It’s like you are in an Italian Grandma’s house. They offer some bar seating, patio seating.
There is also seating in the main dining room and the room off the main dining room.
They start you off with a basket of crusty breads, butter and oil and balsamic in adorable Italian made pottery.
One specialty of the house is the Venetian Style Cod that is very popular in Italy but seldom found in Italian Restaurants in Metro Phoenix.
Baccala Mantecato (Venetian Style Cod)
The Dried Cod (baccala) is rinsed in water for two days (or more) and then gets blended with olive oil, maybe some dairy till it turns into a mousse-like consistency and is served over grilled polenta.
But tonight we started with salads…They were fresh made and large enough to share. I started to eat mine and Forking forgot to photo it. I thought the Venetian Style Cod I just showed you from a previous visit was by far more interesting anyway.
I was pleasantly surprised with all the seafood specials they offered this evening. They offer six seafood items on the menu and tonight they offered an additional THREE More seafood dinners and one was a special branzino that was roasted in a salt crust and prepared table side.
I went with the Sea Bream Special because I don’t come across that one very often. It just so happens that one of the finest and most expensive fish dishes I ever had in my life was the Sea Bream from Bartolotta in Las Vegas. With the memory I had of that dish I had to go with the sea bream.
It’s very fresh…I don’t think it’s more or much more than a day old. It’s extremely mild and moist with unusually delicious grill marks served with some simple mixed vegetables and chunks of potatoes that taste like they were simmered in something tasty …..maybe a broth and lightly fried. The fish head is split for slurping if you care to suck out all you can….This is a really fine plate of fish for 28.95.
Someone else at our table had the Birodetto di Pesce Alla Veneta (Cioppino – fish stew)
In a fish infused tomato broth are shrimp, clams, mussels, calamari, scallops and sea bass…..To be finished off with garlic toast.
My husband got the Scaloppini di Vitello Pizzaiola. Sautéed veal with marinara and mozzarella cheese and a side of house made spaghetti.
I was told all was good!
Two of us shared the Pistachio Semi Freddo.
It’s a slice of semi frozen delicate pistachio flavored ice cream that’s lighter. It’s almost like frozen mousse.
I’d say a visit to Veneto Trattoria might make you “Fish” for compliments!
Veneto Trattoria – Worth a Fork!
Worth a Fork!
www.VenetoTrattoria.com
Everything is subject to change and your experience may or may NOT differ.
This is easy and FORKING DELICIOUS! It’s so scrumptious that you will make this over and over again. I gave my husband a sample and he came back and ate another portion. This is really REALLY GOOD! It’s easy you just brown the chicken however you want in a pan with a little oil or under a broiler…(It doesn’t matter because the chicken skin in these one pot recipes doesn’t come out crisp enough for most people to eat…..but you will be rewarded with tender juicy flavorful chicken.) You collect the drippings from browning and the drippings infuse flavor in your vegetables, Secret ingredients here are kimchi and gochujang (Korean chili paste). This recipe should make 6 servings but you will wind up with much less most likely. However the one important thing to mention is that you need to cook with a thermometer to measure the doneness of the chicken. The internal temperature must reach at least 165 degrees F to be safe to eat. I prefer my dark meat chicken cooked more so it’s easier to take off the bone. I like it best at 180 degrees F up to 200……
Ingredients for around 6 servings
4 lbs chicken quarters preferably 3 large quarters (just before browning the chicken gets seasoned on all sides with salt, pepper and granulated garlic…you will need a couple tablespoons oil if you choose to brown in a pan)
kosher salt to taste (for seasoning chicken)
fresh ground black pepper to taste (for seasoning chicken)
granulated garlic to taste (for seasoning chicken)
2 celery stalks – chopped
1 large sweet onion – chopped
2 carrots – peeled and cut in thick coins
13 cloves garlic – chopped
14 oz prepared kimchi
2 teaspoons reduced sodium chicken base (instead of salt)
2 Anaheim Chile peppers – rough chopped
3 Tablespoons gochujang (Korean Chile Paste I like the one that is a box of tubes from Asiana Market….also one tube is about three Tablespoons)
1 Tablespoon sesame oil
2 Tablespoons rice wine vinegar
1 1/4 cup water
1 cup long grain rice
Directions
Set your oven to 350 degrees F.
You need ti brown your chicken on both sides. Either use fry pans (with a little oil) or brown under the broiler. (about ten minutes either way)
Pour the drippings into a sauce pot and set the chicken to the side. In the sauce pot on medium high heat add, celery, onion, carrots, garlic, soup base, Anaheim pepper, gochujang, sesame oil and rice wine vinegar. Sauté until onions are soft. Add the water and bring to a boil and shut off heat and then add the kimchi and the rice.
This mixture goes in a big pan or oven safe pot. I used a half pan. To the mixture you add back the chicken and cover the pan very tightly with foil.
I don’t know if your oven works the same as mine…..I can’t tell you the exact timing your dish will be done because I had several pans of food in my oven and this dish took 2 hours today. Ovens do differ, pans differ and the size of your chicken quarters will differ….. You need to cook until the rice is done and the chicken is at least 165 degrees F but I prefer my dark meat chicken a little more cooked and usually take it to 180.
If desired garnish with scallions, sesame seeds, Korean pepper threads and a little cilantro.
Forking EZ DELICIOUS Kimchi Rice One Pot Chicken
This one is really Forking Scrumptious! You and yours will enjoy this dish!
Dining out with Dogs in Metro Phoenix is just a “Fluff” story about my adventure going out to eat with my dogs. It all sort of started when my dog Louie got diagnosed with aggressive cancer and was given a prognosis of 3-6 months. I thought the nicest thing I could do for him was to take him out as often as possible so I did. Instead of the 3-6 months he made it 17 months more. Today I take my current dogs out to eat and they also enjoy it just as much as Louie did.
There are some things you need to know first about dining out with dogs. Many restaurants in Metro Phoenix do have patios but not all patios are dog friendly. For that reason and other reasons it is ALWAYS BEST TO CALL a restaurant before your visit and ask if it’s ok to dine with a dog(s). It is also ALWAYS BEST TO DINE AT OFF TIMES. You need to avoid as many other people and dogs as possible. Some people just don’t like dogs and others are allergic. You also want to avoid dogs barking at each other because you could be asked to leave.
Then there are some rules to dining out with dogs. Your dog must be close and by your side at all times. Dogs are NOT to sit on restaurant furniture and dogs are NOT to eat off restaurant plates. You should provide water and a water bowl from home for your dog. (collapsible water bowls are great) You also need to be aware that most food and drink you consume is not safe, healthy or can even be TOXIC to your dog. You need to consult your veterinarian on safe foods and food and drink to avoid. Usually a small amount of lean meat without sauce is recommended. Here in Metro Phoenix you must be aware that your dog is NOT as heat tolerant as you are. All dogs differ just as people have a different heat tolerance. I would guess that the maximin heat for healthy younger dogs might be up to 90 degrees BUT ONLY WITH SHADE. In the sun this would be too hot. Again all dogs have a different heat tolerance and hopefully you can judge well. If there are any doubts it’s better to leave your furry friend home.
Now I will turn The Forking Truth over to my dogs to tell their stories themselves.
“We are on our way to Banh Mi Bistro Vietnamese Eatery!”
“Banh Mi Bistro Vietnamese Eatery is a Vietnamese Restaurant that specializes in serving Vietnamese baguette sandwiches.” “They offer many Vietnamese favorites like appetizers, noodle bowls, curry chicken but they DON”T SERVE PHO.”
“Today our folks got a grilled chicken noodle bowl and a BBQ Pork Banh Mi.”
“I can tell you both were delicious!”
“Both the pork and the chicken were tasty and tender!”
“We enjoyed ourselves at Banh Mi Bistro Vietnamese Eatery!”
www.BanhMiBistroAZ.com
“We are on our way to Salad and Go …..sort of”
“Darn it!” “Salad and Go took out all the Forking Tables!”
“WOW the drive threw is really loaded up with cars today!”
“Looks like someone will order at the self serve computer.”
“I miss the old days not so long back when they used to hand out dog biscuits!” “Now we have to drive away and eat someplace else.”
“The mixed greens salad with walnuts and apple is pretty good with the chicken and only cost $5.74……what a deal!”
“DARN the extra shrimp we paid for didn’t make it to the seasonal salad with deli meat and mozzarella cheese.” “What we tried was fine.”
“We enjoyed the salads from Salad and Go!”
www.SaladandGo.com
“We’re on our way to The Bourbon Cellar in Scottsdale”
“The Bourbon Cellar in North Scottsdale specialty might be the ground in house prime filet burger that they serve on an apple cider bun and top with a wasabi deviled egg.”
“Look at it!” It’s glorious!”
“It’s a very large half pound burger so we are here to help eat it.”
“WOW I never had a ground prime filet burger before but it smells amazing!”
“In house prime filet burgers make me happy!”
“FORKING YUM!” “More please!”
“The patio is lush with a water feature too…….but really you want to come here for the prime filet burger……(p.s. If you can’t finish your burger please call me and I’ll be happy to assist)
“You have some burger juice on your face.” “We did really great at The Bourbon Cellar.”
www.TheBourbonCellar.com
“We are on our way to Bottega Pizzeria Ristorante in Glendale”
“Bottega Pizzeria Ristorante is an Italian Restaurant located in North Glendale.”
“Ummmmmmm The bread here is the most delicious in the area Ummmmmmmmm!”
“Someone got a Strawberry Chicken Salad……..well be eating mostly chicken…Ummmm..one of our favorites!”
“Our other human got an Italian Meat Sandwich on more delicious bread that comes with a side salad topped with amazing cheese.
“Delicious food and a pretty park-like patio too!”
“I can’t wait for my next bite!”
“We loved everything we tried at Bottega Pizzeria Ristorante!”
www.BottegaRistorante.com
“Well that was Dining Out With Dogs In Metro Phoenix for May 2019.” “I don’t know if we will get to see you next month because it’s getting hot in Phoenix but we hope to see you next month!”
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
I wanted to make a cake with no added sugar and no added fat that taste good and might be considered healthy. I did it before by using bananas in the batter and I thought I could do it again with dates and I did. This cake is very easy to prepare and doesn’t require many ingredients. It comes out light and sweet enough…..It makes 12-16 servings depending on how thick you slice the cake. You can dress it up if you like with powdered sugar, chocolate drizzle, whipped cream, ice cream or orange marmalade but the cake is good enough to eat as is and stays moist for many days.
Ingredients for around 14 servings
1 lb dates – soaked in hot water for about 30 minutes with pits removed and then chopped
4 eggs – slightly beaten
3/4 c flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon pure vanilla
pinch sea salt
non stick spray (neutral flavor)
Directions
Set oven to 350 degrees F.
Spray a bundt pan with non stick spray and set it to the side.
In a blender or a bowl with a blending stick blend together the dates, eggs, vanilla, salt and cinnamon till it’s pretty smooth and might look a little like chocolate chip batter. Stir in the flour, baking powder and baking soda till smooth. I note that this batter will be very thick. Put it in your sprayed bundt pan and after about 20 minutes in the oven your cake should be done.
No Sugar Low Fat Date Cake
Taste good as is! Even this cake taste better than most cakes I order out!
These are the sandwiches that are not just excellent or very good….These sandwiches are what they call life changing….They go more than one step beyond…..These sandwiches are like they were created on another planet delicious and are OUT OF THIS WORLD CRAZZZZZZZZY GOOD! The sandwiches are in no particular order. Pictured first is the K.F.C. Sandwich from The Larder and the Delta in Phoenix. This sandwich holds a generously sized very moist and ultra scrumptious succulent chicken thigh that seemed lightly caramelized with amazing flavors that are out of bounds and a little heat for interest. The super awesome boneless chicken thigh that is developed with more flavors than most chicken on the bone gets topped with granny apple cole slaw, big yummy bread and butter pickles and is drizzled in a hot sauce aioli. All this goodness is set in the perfect size potato bun. They call this a K.F.C. Sandwich….I call it a Kentucky FORKING Crack Sandwich.
www.TheLarderandTheDelta.com
I don’t eat burgers often so I consider a burger a sandwich. This burger I had from The Bourbon Cellar in Scottsdale is very notable. This might be the most delicious burger that I’ve tried to this date. This is the ONLY Burger I’ve ever tried that was full of flavor, very juicy and didn’t even come with sauce. What makes this burger special is that it starts with an apple cider bun. Then the burger is filled with a generously sized ground in house prime filet burger patty, lots of greens, a tomato slice and the whole thing got topped with a wasabi deviled egg. I added on bourbon pickles because they’re unique. I think it was the best burger I’ve ever had!
Had another one since…….made with better lettuce this time.
www.TheBoubonCellar.com
Is an open sandwich a sandwich? YES it can be! Here we had grilled high quality seeded bread, tea egg, pickled shallots, dill creme fraiche, salad and house smoked buttery salmon. It’s so perfect and beautiful…..This came from Ocotillo in Phoenix. It’s just so good….I wish I could eat one every week.
www.OcotilloPhx.com
Another open sandwich that I tried that was exceptional was the Beet Toast from Singh Meadows in Tempe. High quality grilled country bread was topped with stunning vegetables of assorted beets (roasted, raw, pickled), fancy greens, avocado, almonds, onions, green beans and maybe some urfa pepper….It’s prettier than some pictures too!
www.SinghMeadowsTempe.com
This sandwich is called the BBQ Chicken sandwich from Confluence in Carefree. But really this sandwich is so much better than that….It’s OMG FORKING ASTONISHING……It should be called The Mind-Blower. The sandwich is a HUNDRED TIMES BETTER than I can make it sound. This gem must be made with magic…..I have no idea how chicken, celery root, spicy pickles, beet greens, staled onion mayonnaise and it’s on this mouthwatering fontina cheese bun can turn out this mind-blowing scrumptious!
www.RestaurantConfluence.com
I’ve had some other excellent sandwiches in Metro Phoenix but these sandwiches were The Forking Best!
Everything is subject to change and your experience may or may not differ.
The Forking Truth
When I think about how incredible and over the top these sandwiches were….In the back of my mind this is burning…..and I just have to let out……..THE FORKING TRUTH.
It’s hard to believe but the above amazing restaurant Confluence only rates a 3.5 on a popular review site. A restaurant in Peoria that served us this sandwich a few months back also rates the same 3.5 stars. (incase you are not paying attention the below sandwiches are NOT BEST of metro Phoenix) The sandwich below is from the Peoria restaurant.
This bothers me.
I also have been to this sandwich shop in Glendale that rates a whole star MORE than Confluence from the same popular review site…..
This recipe is slightly inspired by Multi Award Winning Chef Rick Bayless. I was watching him on TV using masa flour mixed with water. Then he just rolled it out…He put a leaf on it for flavor that I can’t get near me and then he spread refried beans on it and somehow made it into nice rectangular cube shapes. I think he called them some sort of Tamales? So I took the idea and rolled mesa flour dough spread with beans and rolled it like a jelly roll and stuffed them into Anaheim peppers for flavor. Then they got topped with salsa. In a little while latter I had these really cool Refried Bean Tamale Style Peppers. For serving they were topped with a little cojita cheese and some fresh cilantro. You can even bump it up a level by pouring your favorite Mexican Style Stewed Meat over it. This was this easy dish that really can wow people.
Ingredients for 4 servings
1 cup masa flour (NO SUBSTITUTIONS…..it won’t come out and won’t taste right either)
3/4 cup water
8 Tablespoons refried beans (about 3/4 can)
4 Anaheim peppers – slit the middle and cut across the stem so you can remove membrane with seeds and it also makes it easier to insert masa roll)
1 cup salsa
4 Tablespoons cojita cheese – crumbled
4 teaspoons fresh cilantro – (torn leaves)
Directions
Set oven to 400 degrees F.
Mix one cup masa flour and 3/4 cup water and mix well and then knead well. Cut the dough in half and in half again. Make each quarter into a dough ball.
Get out a rolling mat.
Over the mat pull out a piece of plastic wrap and place it on the mat.
Place one dough ball on the plastic wrap and flatten it the best you can with your hands. Go over it a little bit with a rolling pin to get it better. Spread about 2 tablespoons of refried across the flattened masa dough. Use the plastic wrap to help pull up the dough to help you make this into a jelly roll shape.
Roll it all the way and place in pepper…..Don’t worry if it crumbles…it will turn out great! Repeat till you’re done. Place peppers on a baking sheet.
Cover each pepper with salsa.
Cover baking with foil. This goes in a preheated 400 degree F over for 30 minutes and then gets uncovered and goes back in for about 15 minutes to brown some.
Refried Bean Tamale Style Stuffed Pepper
Then you top it with a little cojita cheese and a little fresh cilantro.
Refried Bean Tamale Style Stuffed Pepper
When you cut it open it looks like this.
Yummy Delish! It taste Forking Great! Everyone will love this and it was Forking EZ too!
