Fiona's Favorite Funyuns
Nutrition
Calories: 944 kcalCarbohydrates: 78 gProtein: 68 gFat: 56 gSaturated Fat: 25 gCholesterol: 1142 mgSodium: 984 mgFiber: 13 gSugar: 22 gVitamin A: 41.4 IUCalcium: 453 mgIron: 20 mg
Ingredients
- 1 large vidalia onion quartered and separated into individual petals reserve small inner portion for later
- 1 ½ cups cornflake crumb
- ½ cup plain dried bread crumbs
- 1 large egg
- ½ cup low-fat buttermilk
- ¼ cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 2 tablespoons canola oil
- ½ cup cooked black beans
- ½ lb lean ground beef
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- 1 pinch coarse salt
- 1 pinch ground pepper
- ½ cup grated sharp cheddar cheese
Instructions
- 1. Preheat oven to 450 degrees.
- 2. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. Dip onion chips in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet.
- 3. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion chips on sheet. Bake, turning once, until onion chips are golden brown, about 16 minutes. While chips are baking, heat a small skillet, add ground beef and remaining small onion pieces and cook for 8 minutes.
- 4. Add chili powder, cumin and season with salt and pepper. Add black beans and remove from heat. Remove onion chips from the oven and top with ground beef mixture. Sprinkle with grated cheese and place in hot oven for 3 minutes. Serve hot from the oven with sour cream, guacamole or even salsa for a fun appetizer your kids will love.
- Courtesy of the Vidalia Onion Committee, contributed by Chef Todd Fisher, Salinas CA.