1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Tennessee Red Lightnin' Hot Chili Easy Beef Burrito Skillet

Store Peppers - Tuesday, October 31, 2017

Ingredients
1lb ground beef
1(1 oz) package taco seasoning mix
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Steps
  • 1In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, Tennessee Red Lightnin' Hot Chili Hot Sauce, salsa and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
  • 2Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
  • 3Top with sour cream and sprinkle with green onions. Serve immediately.
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Backyard Cranberry Hot Pepper Jelly Turkey Sliders with Stuffing Biscuits

Store Peppers - Monday, October 30, 2017

Ingredients
  • 2 medium stalks celery, cut up
  • 1 medium carrot, cut up
  • 1 medium onion, cut up
  • 1 tbsp. fresh thyme leaves
  • 5 large leaves sage, torn
  • 1 tbsp. extra-virgin olive oil
  • 2 1/2 c. all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 4 tbsp. butter, cut up and cold
  • 1 1/4 c. buttermilk
  • 1 1/2 lb. ground turkey (93% lean)
  • 1/2 c. mayonnaise
  • 1/4 c. Backyard Cranberry Hot Pepper Jelly
Directions
  1. In food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12" skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
  2. Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool slightly.
  3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties (2" wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
  4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayo and Backyard Cranberry Hot Pepper Jelly .

Bite Me Lime-Cilantro Pork Tacos

Store Peppers - Sunday, October 29, 2017

Ingredients:

  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • salt and pepper, to your liking
  • 2 teaspoons olive oil
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bite Me Lime-Cilantro Hot Sauce
  • 8 (6-inch) flour tortillas.
  • 1/2 cup chopped tomato
  • 1/2 cup avocado, cubed
Directions:
  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits.
  2. Return pork and accumulated juices to pan. Stir in Bite Me Lime-Cilantro Hot Sauce and lime juice; cook 1 minute or until pork is done.
  3. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla. Top with tomato and avocado, roll and serve!
 

Ghost Scream White Chili Recipe

Store Peppers - Saturday, October 28, 2017

Ingredients:

  • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
  • 1 bunch green onions, thinly sliced
  • 2 fresh Jalapeño peppers, seeded and minced
  • 1 clove garlic, minced
  • 2 tablespoons Ghost Scream Hot Sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained
Directions:
  1. In a large skillet, heat a little oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, Jalapeño chile peppers and garlic in the same skillet. Return the chicken, along with the Ghost Scream Hot Sauce, cumin, salt and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 45 to 60 minutes or until cooked and heated through.
 


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