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.

Texas Rib Rangers Chicken Roll Ups

Store Peppers - Friday, December 08, 2017

Ingredients
2 large chicken breasts. 1 can of crescent rolls. 1 (10.5 oz) can cream of chicken soup. ½ soup can full of broth. ½ soup can full of milk. 1 tbsp of all purpose flour. 6 oz of shredded sharp cheddar cheese. 1 tsp Texas Rib Rangers Barbecue Seasoning .
Directions
In a pot, cover the chicken with water and bring to a boil then, reduce the heat to medium and let it cook through. Save the broth and shred the chicken.
In a bowl, mix together the soup, broth, milk, flour and 1 tsp Texas Rib Rangers Barbecue Seasoning .
Unroll the crescent rolls and separate to triangles then place some cheese on the triangle and some chicken at the larger end. Roll up the dough and arrange in a 9×13 casserole dish.
Pour the soup around the rolls and drizzle some on top.
Salt and pepper to taste.
In a preheated oven to 375° bake for 25 minutes then top with some cheese and bake for 5 more minutes.
Serve with the soup mixture and enjoy.

Budweiser Hot Buffalo Turkey Sandwich

Store Peppers - Friday, November 24, 2017

Ingredients
  • ¼ c. lowfat sour cream
  • 2 tsp. fresh lemon juice
  • .13 tsp. sugar
  • .13 tsp. Kosher salt
  • .13 tsp. pepper
  • 2 c. shredded iceberg lettuce
  • 2 scallions
  • 2 tbsp. crumbled blue cheese
  • 2 tbsp. Budweiser Hot Wing Sauce
  • 4 tbsp. water
  • 6 oz. shredded turkey
  • 2 bread rolls
Directions
  1. In a bowl, whisk together sour cream, lemon juice, sugar, kosher salt, and pepper. Fold in shredded iceberg lettuce, scallions, and crumbled blue cheese. In a small skillet, whisk together Budweiser Hot Wing Sauce and water.
  2. Add shredded turkey and cook over medium heat until heated through. Form sandwiches with bread rolls, the turkey mixture, and the blue cheese salad.
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Bone Suckin' Cajun Spiced Turkey

Store Peppers - Wednesday, November 22, 2017

INGREDIENTS
  • 1 12–14 pound turkey, patted dry
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Bone Suckin' Cajun Seasoning & Rub
  • 1 celery stalk, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1/4 cup (or more) olive or vegetable oil
RECIPE PREPARATION
  • Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with Bone Suckin' Cajun Seasoning & Rub , massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
  • Remove turkey from refrigerator; let stand at room temperature for 1 hour.
  • Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
  • Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.
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