999. SPICY MEXICAN FRIED GREEN TOMATO BLT

Makes 6 BLTs


1/2 pound (6 slices) thick cut bacon slices, fried crisp
Spicy Mexican Fried Green Tomatoes (recipe below)
Creamy Mexican Dressing (recipe below)
shredded lettuce
6 corn tortillas
canola oil
salt

Prepare tortillas by brushing lightly with oil and heating in 350-degree oven 5 minutes until warm, but not crispy. Salt lightly to taste. Arrange down the center of each tortilla: one slice of bacon, 2 spicy Mexican fried green tomato slices (cut in half), shredded lettuce, and 1 tablespoon creamy Mexican dressing. Fold tortilla around fillings, securing with toothpick if necessary.


Spicy Mexican Fried Green Tomatoes
2 green (unripe) tomatoes
salt
1/2 cup white cornmeal
1/4 cup all purpose flour
2 teaspoons cumin
2 teaspoons cayenne pepper (or to taste)
1 teaspoons freshly ground black pepper
1 teaspoon salt
canola oil for frying

Slice tomatoes into 1/4" slices and salt both sides. Mix cornmeal, flour, cumin, cayenne pepper, salt and black pepper in a shallow dish. Heat 1/4” oil over medium-low heat in a frying pan. Dredge tomato slices in cornmeal mixture, coating both sides generously. Fry in batches in oil until golden brown and tomatoes are softened. Drain on paper towels.


Creamy Mexican Dressing
3 tablespoons ranch dressing
3 tablespoons medium heat chunky-style salsa, mild if you prefer
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro leaves, chopped

Mix all ingredients in a small bowl until well blended. May be prepared in advance and stored in refrigerator.


courtesy of: Leslie Allen, Nashville, Tennessee, 3rd place winner at the Tomato Art Festival