Fiesta Funnel Cakes - cooking recipe

Ingredients

1 c. self-rising flour
1/4 c. self-rising corn meal
1/2 c. picante sauce
6 Tbsp. milk
1 egg, slightly beaten
Oil for frying
1 1/2 c. shredded Monterey Jack cheese

Preparation

Combine the flour, corn meal, picante sauce, milk, and egg in the bowl of a food processor, fitted with the steel blade. Process until smooth.
Heat oil in electric skillet to 375 degrees.
Oil should be at least 1/2 inch deep.
Cover the bottom opening of a funnel with your finger.
Pour about 1/4 cup of the batter into the funnel. Hold the funnel over the skillet. Remove your finger and move the funnel in a slow, circular motion to form a spiral.
Fry each funnel cake about 1 minute or until edges are golden brown.
Turn the funnel cake over and fry the other side until golden brown.
Drain on absorbent paper. Immediately sprinkle each funnel cake with 1/4 cup of the cheese.
Serve while still warm and crispy.
Makes about 6 funnel cakes.