1200 Zesty Recipes

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

Arizona Gunslinger Mexican Chicken Lasagna Recipe

Store Peppers - Sunday, December 10, 2017

Ingredients:

  • 1/4 cup lightly packed fresh cilantro leaves - chop additional if you would like to sprinkle some on top after cooking
  • 1 pkg (8 oz) cream cheese
  • 2 cups (8 oz) shredded Monterey Jack cheese, divided
  • 1 medium onion (about 2/3 cup chopped)
  • 1 can (28 oz) enchilada sauce
  • Arizona Gunslinger Green Jalapeño Pepper Sauce - ADD TO THE DESIRED SPICINESS
  • 12 (6-in.) corn tortillas
  • 3 cups diced or shredded cooked chicken
Directions:
  1. Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into a mixing bowl; set aside.
  2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.
  3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add Arizona Gunslinger Green Jalapeño Pepper Sauce to the desired spiciness. Cut into squares and serve.

Arrogant Bastard Jalapeno Ale Beef Stew Recipe

Christina Toomey - Saturday, December 09, 2017

Ingredients:

  • 1/4 cup margarine
  • 2 pounds cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 1 (14 ounce) can beef broth
  • 1 cup of your favorite pale ale
  • 2 tablespoons Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce
  • 3 large potatoes, diced
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
Directions:
  1. Preheat oven to 350 degrees (175 C).
  2. In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
  3. Add broth, beer, Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce, potatoes, carrots, garlic, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
  4. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Dave’s Gourmet Hurtin’ Habañero & Honey Cheddar & Bacon Loaf

Store Peppers - Tuesday, December 05, 2017

Ingredients
  • 1 16 ounce loaf baguette-style French bread or French loaf
  • 1/28 ounce package shredded sharp cheddar cheese (1 cup)
  • 1/2 cup buttersoftened
  • 1/3 cup cooked bacon pieces
  • 2 medium green onions, sliced (1/4 cup)
  • 2 teaspoons Dave's Gourmet Hurtin' Habañero & Honey Mustard
  • 1 teaspoon lemon juice
Directions
  1. Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.
  2. In a small bowl, stir together cheese, butter, bacon, green onions,Dave's Gourmet Hurtin' Habañero & Honey Mustard , and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
  3. Bake for 15 to 20 minutes or until bread is heated through and cheese is melted.
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SoCal Hot Oven Fried Buffalo Chicken Strips

Store Peppers - Thursday, November 30, 2017

INGREDIENTS
  • 1 lb. chicken tenderloins
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 3/4 c. melted butter, divided
  • 1/2 c. SoCal Hot Sauce Original Red
  • 1 c. all-purpose flour
  • 2 c. panko bread crumbs
  • Ranch or blue cheese dressing, for serving
DIRECTIONS
  1. Preheat oven to 400º. Season chicken with salt and pepper, then pour ½ cup melted butter onto a rimmed sheet pan. Set aside.
  2. In a shallow dish, add remaining ¼ cup butter and SoCal Hot Sauce Original Red and stir to combine. Add flour to a shallow baking dish and bread crumbs to another. Coat each piece of chicken in flour, then hot sauce mixture, then bread crumbs. Press bread crumbs onto chicken to make sure it sticks.
  3. Place chicken in melted butter on sheet pan and bake, 8 minutes. Flip chicken over carefully and continue baking, 8 minutes more. Serve with ranch or blue cheese dressing
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