Salbutes Rancheros

• 1-1/4 cups masa harina
• 1/3 cup flour
• 1/4 tsp. CALUMET Baking Powder
• 1-1/4 qt. (5 cups) water, divided
• 1 cup oil
• 2 Tbsp. HEINZ Distilled White Vinegar
• 8 eggs
• 1/4 lb. Mexican chorizo, cooked, crumbled
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/2 cup salsa ranchera, warmed
• 2 Tbsp. chopped fresh chives

1. Mix first 3 ingredients in medium bowl.
2. Add 1 cup water; mix with hands until mixture forms smooth dough.
3. Divide into 16 balls; flatten into 3-inch discs.
4. Heat oil in medium skillet to 375 degrees F. Add dough, in batches; cook 30 to 45 sec.
5. on each side or until golden brown on both sides.
6. Drain on paper towels; cover to keep warm.
7. Bring remaining water and vinegar to boil in large skillet.
8. Reduce heat to keep water gently simmering.
9. Break 4 eggs, 1 at a time, into small cup or bowl.
10. Holding cup close to water's surface, gently slip egg into water; cover.
11. Cook 3 to 4 min.
12. or until whites are completely set and yolks begin to thicken but do not become firm.
13. Remove eggs from skillet with slotted spoon; place on plate.
14. Repeat with remaining eggs.
15. Place 2 salbutes (fried dough discs) on each of 8 plates, with edges slightly overlapping.
16. Top with chorizo, eggs, cheese, salsa and chives.

masa harina, flour, baking powder, water, oil, white vinegar, eggs, chorizo, four cheese, salsa ranchera, fresh chives

Taken from www.kraftrecipes.com/recipes/salbutes-rancheros-127761.aspx (may not work)