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Appetizers

Delicious appetizers made using Chile Crunch

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Yummy Edamame

2-3 cups of ready to eat edamame (already steamed) 1 teaspoon minced garlic 1-2 teaspoon Chile Crunch 1-2 teaspoon sesame oil soy sauce Drizzle sesame oil into bottom of a fry pan. When hot, add garlic and brown lightly. Add edamame...

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Spicy Cocktail Meatballs

Serves 8 For the meatballs: 1 Pound ground beef 1 Pound ground pork 1 Cup bread crumbs 1/2 Cup milk 1/2 Cup finely chopped onion 2 Eggs 1 1/2 Teaspoons salt 1 Tablespoon canola oil Sauce: 2 Tablespoons canola oil 1...

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Guacamole

2 Ripe Avocados1 Tablespoon Chile Crunch1/3 Cup chopped CilantroJuice of 1 limeSalt and Pepper to tasteMash avocado with a fork, add the Chile Crunch, cilantro, lime juice and salt and pepper. Serve with corn chips. 

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Deviled Eggs

6 hard-boiled eggs, peeled and cut in half 2-3 Tablespoons Mayonnaise 1-2 Tablespoon Chile Crunch Salt and pepper to taste The best way to hard boil eggs is to place them in a pan with cold water, cover and bring to...

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Bread Dipping Sauce

2 Tablespoons Olive Oil1 Tablespoon Balsamic Vinegar¼ C Shredded Parmesan Cheese¼ C Finely Chopped Flat-leaf Parsley1-2 teaspoons Chile CrunchMix everything together and serve with slices of a good Baguette.

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Instant Dips

Cream Cheese: Soften cream cheese and add apricot preserves, top with Chile Crunch. Serve on crackers. Hummus: We like to mix Chile Crunch into plain hummus; it adds a nice layer of heat and flavor. Goat Cheese: Place some goat cheese...

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Main Courses

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Salpicón (Shredded Beef Salad)

Salpicón  (Shredded Beef Salad) Ingredients 3 lb beef flank or skirt steak 1 lg onion, chopped 1/3 C olive oil 1/4 C cider vinegar 1-2 teaspoons Mexican oregano crumbled salt and pepper -- to taste 3-4 tomatoes, seeded and chopped 1 lg onion white or...

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Baked Chicken

1 Roasting chicken 1/2 jar apricot preserves 2 Tablespoons Chile Crunch Salt and pepper to taste Optional 8 New potatoes 1 Onion cut into 4 8 Peeled baby carrots 1 Cup chicken broth Set oven to 350. Mix apricot preserves with Chile Crunch, salt and...

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Brown Rice & Vegetables

1/2 Broccoli cut into florets 1/2 Cauliflower cut into florets 6 Baby peeled carrots 1 Zucchini diced 1/2 Cup corn kernels Steam broccoli, cauliflower, carrots, corn and zucchini until just tender. Serve over cooked brown rice and top with Chile Crunch for flavor and heat.

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Scrambled Eggs

2 Eggs 1 Tablespoon milk 1 Tablespoon butter 1 Teaspoon Chile Crunch Salt and pepper to taste Whisk the eggs, add the milk, Chile Crunch, salt and pepper. Melt the butter in skillet, add eggs and cook until set.

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Vegetable Fritatta

Serves 4 8 Eggs (or egg beaters) 1/2 Head Broccoli 1/2 Head Cauliflower 1/3 Cup chopped onion 1 Zucchini chopped ½ Cup Corn kernels either fresh or frozen 1 Teaspoon Thyme 1 Tablespoon olive oil 1 Tablespoon butter 1-2 Tablespoons Chile Crunch Salt and Pepper...

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Primavera Orzo

4 servings 2 Tablespoons extra-virgin olive oil 2 Cloves garlic, chopped 2 Shallots, chopped 1 Small zucchini, chopped 1 Cup shredded carrots 1 Teaspoon curry powder 3 Cups chicken stock 1 Cup orzo pasta 1/2 Cup grated Parmigiano-Reggiano 3 Tablespoons chopped flat-leaf parsley (a handful)...

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