Green Chile Bacon Beignets with Roja Ranch Dip

This is my second entry for 505 Southwestern's “25 Years of Flavor” Recipe Contest and I think it’s a winner. I combined my two favorite things- Tex-Mex and Cajun flavors and mashed them together to create fluffy fried batter full of bacon and roasted green chiles dunked in an enchilada ranch dipping sauce. I can’t think of anything better right now and I’m really hoping the judges agree!

Green Chile Bacon Beignets with Roja Ranch Dip

1 cup 505 Southwestern Hatch Valley Red Enchilada & Tamale Sauce

1 cup ranch dressing 

2 cups flour

½ cup cornmeal

6 Tablespoons sugar

2 teaspoons Cajun seasoning

2 ½ teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

2 large eggs

¼ cup sliced green onion

1 ½ cups 505 Southwestern Flame Roasted Green Chile

1 cup chopped cooked bacon

In a small bowl whisk together the Red Enchilada & Tamale Sauce and ranch dressing. Place in the fridge to chill.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360° over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, sugar, Cajun seasoning, baking powder, and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Green Chiles and bacon. Add the flour mixture to the wet mixture and stir until just barely combined. 

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. 

Serve immediately with Roja Ranch for dipping. Makes 45 beignets.