Recipes– Chile Crunch

Appetizers

Delicious appetizers made using Chile Crunch

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...

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...

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.

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...

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.

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...

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...

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...

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.

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.

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...

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)...