All of these recipes are hot, spicy and hard to resist. It helps to put plain yogurt in a bowl with lightly toasted white bread triangles nearby. The yogurt may help to cool down the heat. Sprinkle a bit of parsley or paprika over the yogurt to dress it up. Slighty tart lemonade or lightly sweetened iced tea are good go-alongs.
Quick Chipotle Cheddar Cheese Dip
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated cheddar cheese
Jarred chipotle peppers to taste. Chop finely.
Blend mayonnaise, sour cream and grated cheese. Add chopped chipotles to your preferred heat level.
Makes 1-1/2 cups.
Jalapeno Dipping Sauce
2-1/2 tspn diced canned jalapeno peppers
8 oz. mayonnaise
2 tspn jalapeno peppers juice
1 tspn fresh lime juice
1/8 tspn cayenne pepper
1/8 tspn garlic powder
1/2 tspn ground cumin
3/4 tspn paprika
3/4 tspn sugar
Salt to taste
Place all ingredients, except salt, in food processor or blender and puree. This will take just a minute or so. Add salt to taste. Serve in bowl surrounded by dipping chips. Serves about 6 to 8
Jalapeno Cheese Appetizer
2 cans Pillsbury Refrigerated Crescent Dinner Rolls
1 small jar jalapeno peppers, coarsely chopped*
8 to 10 oz. Sharp cheddar cheese, a coarsely grated*
1 egg with 1 tablespoon water, beat well.
Preheat oven to 350 degrees.
Open dinner rolls, separate into 16 triangles and gently press each piece with palm of hand. Mix peppers and cheese together, then place about 3/4 teaspoon mix on each triangle. Start a long end and roll triangles.
Place triangles on ungreased cookie sheet and brush lightly beaten egg or butter. Place in oven and bake for 12 to 15 minutes. Done when golden brown. Sprinkle lightly with paprika. Cool and serve. May be cut in 1/2 to make 32 appetizers.
*Be sure to wear rubber or plastic gloves when handling jalapeno peppers.
*You can find sharp cheddar cheese already packaged at your supermarket. However, you can save $'s by grating your own.
Chili Peanuts Recipe
2 cups of spanish peanuts (you can get from any supermarket)
2 tspn chili powder
1 tspn cumin
1 tbls peanut oil
3 small dried chilies
Pinch of salt
Pre heat Oven to 350 degrees.
Place peanuts in shallow hot pan for about 10 to 15 minutes, watch and shake gently to keep from burning. When toasted remove pan from oven. Add chili powder, cumin, dried chilies and oil. Mix well so the mixture is on every peanut. Return to oven for 5 to 8 minutes. Remove from oven, sprinkle with dash of salt and shake and place in a bowl. Remove dried chilies. Serve warm or room temp. Store in an air tight tin for up to 2 weeks.
Makes 2 cups. This recipe is easily doubled.