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


  • 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
  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.

Terrapin Ridge Farms Hot Wasabi Tilapia Tacos

Store Peppers - Tuesday, November 28, 2017
3 tablespoons Terrapin Ridge Farms Hot Wasabi Squeeze Garnishing Sauce 1 tilapia fillet 1-2 teaspoons chili powder 1 handful fresh cabbage 1 large carrot 1/2 avocado 6 cherry tomatoes 2 tortillas 1 tablespoon olive oil Salt and pepper to taste
Directions: 1. Slice cabbage into thin strips, grate carrot, halve cherry tomatoes and dice avocado. 2. Run tilapia fillet under cold water and blot dry with paper towel. Sprinkle both sides with salt, pepper and chili powder. 3. Place pan over medium heat and add olive oil. When oil is hot, place seasoned fillet into pan. 4. Cook fish until it is white and flaky , about 2-3 minutes on each side. 5. Place tortilla into pan after the fish has been removed. Cook in leftover olive oil until crispy, about 1 minute on each side. 6. Assemble your fish tacos with all ingredients, top it with Terrapin Ridge Farms Hot Wasabi Squeeze Garnishing Sauce and enjoy!

Tennessee Red Lightnin' Hot Chili Easy Beef Burrito Skillet

Store Peppers - Tuesday, October 31, 2017

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
  • 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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Bite Me Lime-Cilantro Pork Tacos

Store Peppers - Sunday, October 29, 2017


  • 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
  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!

What The Media Says

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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"Where you can buy any hot sauce made by man."

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