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Recipes

Scrambled Eggs

Feb 2, 2020 10:42:54 AM / by Susie Hojel

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  • 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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Brown Rice & Vegetables

Feb 2, 2020 10:42:26 AM / by Susie Hojel

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  • 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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Baked Chicken

Feb 2, 2020 10:40:27 AM / by Susie Hojel

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  • 1 Roasting chicken
  • 1/2 jar apricot preserves
  • 2 Tablespoons Chile Crunch
  • Salt and pepper to taste
Optional
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Instant Dips

Feb 2, 2020 10:39:52 AM / by Susie Hojel

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  • Cream Cheese:
Soften cream cheese and add apricot preserves, top with Chile Crunch. Serve on crackers.
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Bread Dipping Sauce

Feb 2, 2020 10:39:17 AM / by Susie Hojel

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  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • ¼ C Shredded Parmesan Cheese
  • ¼ C Finely Chopped Flat-leaf Parsley
  • 1-2 teaspoons Chile Crunch

Mix everything together and serve with slices of a good Baguette.

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Deviled Eggs

Feb 2, 2020 10:38:35 AM / by Susie Hojel

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  • 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 a boil, turn burner off and let sit for 20 minutes. Refrigerate right away and they will peel more easily.
Combine the egg yolks, mayonnaise and Chile Crunch until smooth. Stuff each egg white halves and garnish with cilantro.
Variations: Add finely chopped cilantro or basil to the egg yolk mixture.

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Guacamole

Feb 2, 2020 10:35:23 AM / by Susie Hojel

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  • 2 Ripe Avocados
  • 1 Tablespoon Chile Crunch
  • 1/3 Cup chopped Cilantro
  • Juice of 1 lime
  • Salt and Pepper to taste

Mash avocado with a fork, add the Chile Crunch, cilantro, lime juice and salt and pepper. Serve with corn chips.

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Spicy Cocktail Meatballs

Feb 2, 2020 10:32:58 AM / by Susie Hojel

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Serves 8
For the meatballs:

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Yummy Edamame

Feb 2, 2020 10:27:58 AM / by Susie Hojel

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  • 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 and Chile Crunch. Mix well and stir fry for a couple of minutes. Drizzle soy sauce over the mixture and serve.
Courtesy Nancy S.

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Suggestions from Chile Crunch

Oct 9, 2019 9:07:36 PM / by Susie Hojel posted in Recipes

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Learn more about the favorite recipies from our kitchen to yours. Critically acclaimed by our fans.

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