Monte Cristo Churros with Peppered Cherry Sauce

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Monte Cristo Churros with Peppered Cherry Sauce

Peppered Cherry Sauce

1 cup Cherry jam
1/2 tsp. Chipotle peppers in adobo, puréed, strained with adobo sauce
1/4 tsp. Freshly ground black pepper, medium grind
2 tbsp. Water
Other Recipe Information
Recipe Yields: 4 Servings

To Prepare:

  1. Combine all ingredients in a shallow saucepan and bring to simmer slowly over medium heat. Once at a simmer, remove from heat and strain.

Other Recipe Information

  1. Recipe and image furnished by Plate’s Turkey Inspiration insert.


3 ea. Eggs
1 cup + 2 tbsp. Water
1/2 cup Butter
2 tbsp. Sugar
1 tsp. Salt
1 cup Flour
1/2 tsp. Vanilla extract, double strength
1/3 cup Queso blanco, brunoise dice
1/3 cup Gruyère, brunoise dice
1/2 cup Ham, brunoise dice
1/3 cup Turkey, roasted, brunoise dice
1/4 cup Powdered sugar
As needed Peppered Cherry Sauce*


  1. Whisk eggs and set aside.
  2. Combine 1 cup water, butter, sugar, and salt in a 4-quart pot with lid. Bring to a boil. Add flour slowly until incorporated, continually stirring with a wooden spoon. Once completely blended, remove from heat.
  3. Add eggs and vanilla extract. Stir with a wooden spoon until completely blended. Cover and allow mixture to cool completely to room temperature, about 1 hour.
  4. Heat canola oil in fryer to 360ºF. Just before frying, blend cheeses, turkey and ham with dough. Distribute evenly with a wooden spoon. Transfer to an 18-inch piping bag fitted with an 11/16 star piping tip.
  5. Pipe 4-inch churros directly into fryer. Pinch churro from piping tip with fingers or cut off with a paring knife. Fry for 3 minutes, remove from fryer and transfer to a paper towel-lined sheet tray. Allow to rest for 60 seconds.
  6. Dust with powdered sugar and serve 5 churros per person with 2 ounces of Peppered Cherry Sauce.
Serve with confidence.®


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