Ask Zarela: Netskies Casa del Sol, Juarez, Mexico

As soon as I  published the recipe for Escabeche Casa del Sol recipe I got the following query.  I’ve been trying since then to get the recipe for the Netskies from the now sadly long-departed restaurant and finally succeeded.  Here is the conversation:

HI,
My wife’s family, the Wheatleys, frequented the Casa del Sol in Juarez for years. We were talking tonight about “the old days” in Juarez and the Casa del Sol in particular. My wife and her Dad raved about an appetizer they called a “nesque”… a triangle of lighter than sopapilla, stronger than philo dough filled with a jalapeno-cheese stuffing. I wonder if you have heard, or eaten, or have a recipe for this delight? Thanks.
EW
Dallas, TX

Me: I’ve asked Sandra to send me the recipe.  It might take a while.

Thank you. My wife and I appreciate your efforts to find the recipe. She, her brothers and her parents Robert (Rico) and Bennie Wheatley loved going to the Casa del Sol. Her Mom died three years ago, and her Dad now lives with us here in Dallas. He’ll be thrilled to learn we are trying to find the nesque recipe. Thank you again for trying to help!.

Nov.6

Good morning,
I hope this note finds you well and enjoying what hopefully is a wonderful Fall day there in NYC. My wife asked me to write to see if you had been able to find time to hunt down the nesque recipe? We were excited by your reply and had “pencil-ed in” nesques as a possible surprise family treat for the Thanksgiving weekend as a welcome Saturday footbal watching alternative to turkey sandwiches. Knowing how busy you are, we wish you luck in finding the recipe, and thank you again for your help.
Edgar Weir

NETSKIES CASA DEL SOL
MAKES 30 TRIANGLES

INGREDIENTS
1 LB. EGG ROLL SKIN (SQUARES 7 INCH x7 INCH  – 15 SQUARES IN A PACKAGE)

1 LB. CHIHUAHUA OR MOZARELLA CHEESE  –  GRATED

PARSELY –  MINCED

4 WHOLE EGGS

WITH A LARGE KITCHEN KNIFE CUT THE SQUARES IN HALF LENGHTWISE AND PLACE THEM INTO A PLASTIC BAG.

FILLING:  IN A BOWL MIX WITH YOUR HANDS THE CHEESE, PARSLEY AND 2 EGGS TO INCORPORATE  THE INGREDIENTS.  SET ASIDE.

IN A SMALL BOWL MIX THE REMAINING EGGS WITH A FORK. SET ASIDE.

PLACE ONE EGG ROLL SKIN  IN A CUTTING BOARD, RUB WITH YOUR FINGER SOME EGG  ON THE 4 SIDES FILL WITH 1 TBSP WITH THE FILLING,
MAKING A TRIANGLE FOLDING THE EGG SKIN UPWARD KEEP FOLDING TWICE , SEAL AT THE EDGE WITH SOME EGG.  PROCEED WRAPPING THE REMAINING EGG SKINS, PLACE THEM INTO A LARGE BOWL WITH CANOLA OIL.
FRY THEM AS SOON AS YOU ARE GOING TO EAT THEM SINCE THEY ARE AT ITS BEST WHEN HOT.