Mexican Street Corn (Elote)
Serves 4 Ingredients: 4 ears corn, grilled ¼ cup Mexican Crema – can substitute sour cream ¼ cup mayonnaise 1 lime, juice and zest ¼ teaspoon salt ¼ cup cilantro, chopped ½ cup Cotija cheese crumbles 1 tablespoon Chile Crunch Chipotle Directions: Grill the corn for roughly 12 minutes, turning every few minutes. While the corn is grilling, mix the crema, mayonnaise, lemon juice and zest, chopped cilantro, Cotija cheese, and Chile Crunch Chipotle. Generously top each ear of corn with the mixture. I like to sprinkle each cob with a little more cilantro and cheese.
Brussels Sprouts with Balsamic Glaze
Serves 4 Ingredients: 1 pound Brussels sprouts 1 tablespoons olive oil ½ teaspoon salt 1 shallot thinly sliced 2 tablespoons balsamic vinegar 1-2 tablespoons CHILE CRUNCH Directions: Rinse and cut the stems and loose leaves off the Brussels sprouts. Cut in half. Heat the olive oil in a parge pan on medium-high heat. Add the slices shallots and sauté until soft. Add the Brussels sprouts and sauté for 5 minutes without moving. Stir and cook for an additional 5 minutes or until slightly browned. Add the balsamic vinegar and CHILE CRUNCH and toss to coat. Cook for 1 minute or until...
Spicy Green Beans with Chile Crunch
Serves 4 Spicy Green Beans are a perfect side dish and I serve them for Thanksgiving. Ingredients: 1 pound green beans trimmed 2 tablespoons oil 1 clove garlic thinly sliced 2 green onions thinly sliced - white part only 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar ¼ cup water 1-2 tablespoons CHILE CRUNCH Directions: Add the oil to a wok or pan and heat on medium-high heat. Add the green beans and stir fry for 3-5 minutes or until they start to shrivel a bit. Add the garlic, green onions, stir to combine, and cook for...
Chile Crunch Goat Cheese Spread
1 tablespoon olive oil 1/3 cup white onion, thinly sliced 1/4 cup walnuts 2 tablespoons sundried tomatoes packed in oil, coarsely chopped 6 ounces goat cheese 1-2 tablespoons CHILE CRUNCH 1/2 teaspoon kosher or coarse sea salt Freshly ground black pepper, to taste In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor. Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the...