Category Archives: Appetizers

Green Chile Cheese Wontons

Wonton skins

Shredded Cheese

1 lb. diced, roasted Green Chile

Drain green chile and add to shredded cheese. Mix well and roll into balls. On a cutting board, spread some flour and pull one wonton skin from package and lay flat. Place a cheese ball in the middle of the skin. Dip a finger into a cup of water and moisten all four edges. Fold one corner over the ball to the opposite corner and press all edges to seal into a triangle shape.

Drop into hot oil until golden, or bake in a 350 preheated oven for 12-15 minutes or until the tops are toasty Brown. Serve warm.

Seasonal Fruit & Pepper Salsa w/ Plantain Chips

1/2 ripe melon, diced in fairly small pieces

3 varieties of seasonal fruit, diced

3 varieties of chile peppers (different colors)

1 cup cilantro, minced

1/2 cup  Curry Fruit Pepper Sauce

Combine diced fruits and veggies in a large bowl, toss lightly with the cilantro and pepper sauce.

For chips – thinly slice plantains and fry in oil until crisp, drain.

CaJohns Silver T Guacamole

3 ripe avocados

1 medium Roma tomato

Juice of 1 lime

1/2 cup finely chopped onion

1 clove garlic, minced

2 Tbsp diced roasted green chile

1 medium jalapeño, seeded and finely minced

3/4 tsp Fire Salt (to taste)

2 oz Patron Silver Tequila

Halve and de-seed the avocados. Scoop out the flesh into a bowl. Using 2 long knives, cross-cut the avocado into small pieces. Add the remaining ingredients and toss together. Add more salt if you like.

For a smoother Guacamole, mash avocado with a fork then  stir in the other ingredients. The tequila adds a wonderful twist to this classic. Serve with chips or use as a topping on enchiladas or burritos.

Hot Sauce Marinated Shrimp

3 lbs. raw shrimp, peeled & deveined

2 12 oz.  Beers

1/4 cup  CaJohns Cayenne or Habanero hot sauce

1 Tbsp.  Fire Salt

1 Tbsp.  dry mustard

2 Tbsp.  Red wine vinegar

1 small onion, diced in large pieces

2 Tbsp.  Honey


In a saucepan, combine beer, hot sauce, Fire Salt, mustard powder, vinegar, onion and honey. Bring to a boil and simmer for a couple of minutes. Ad 1/2 of the shrimp, return to a boil and simmer until the shrimp are cooked. 3 to 5 minutes, depending on the size of the shrimp. Remove the shrimp and repeat with the remaining shrimp.

Cool the shrimp and the liquid. Return the shrimp to the cooled liquid and marinate for several hours. Drain and serve with cocktail sauce. Add Krakatoa! (to taste) to add Fire to the cocktail sauce!


Pesto Quesedillas

Tortilla shells

Cheese (any cheese you like)

Cilantro-Chipotle Pesto (recipe follows)

Place tortilla on grill, spread pesto over tortilla, cover with cheese, top with another tortilla. Turn after tortilla is crispy and the cheese begins to melt. Be careful not to burn the tortilla! Slice and serve with more Cilantro-Chipotle Pesto.

Cilantro Pesto

2  cloves garlic, peeled

4 ounces  Asiago cheese, at room temperature

2 cups  fresh cilantro sprigs, no large stems

1/3 cup  pine nuts

3 Tbsp.  Chile Infused Olive Oil

Fire Salt to taste

In a food processor, mince the garlic and then add the cheese until it is finely grated. Add the pine nuts, cilantro and oil. Process until the mixture is pasty, then add Fie Salt to taste.  Yields slightly over 1 cup.

Balls of Fire


3 lbs.  ground beef

3  eggs, beaten

2 cups  crushed Ritz crackers

1/2 cup  onion, finely diced

1/3 cup  bell pepper, finely diced

1 tsp.  CaJohns Fire Salt

4 tsp.  CaJohns Chop House Seasoning

1 tsp.  Fire Dust

2 tsp.  CaBoom! Chili Fixins’

2 tsp.  Dijon mustard

2 Tbsp.  CaBoom! Bayou-Q Hot



1 bottle  (16 oz.) CaBoom! Bayou-Q Hot

3 jars  Pepper Jelly

1/3 cup  onion, finely diced

1/3 cup  jalapeño, finely diced

1/2 tsp.  Kiss of Fire


Combine all meatball ingredients in a large mixing bowl and mix well. Form into balls of about 1 inch in diameter. Place meatballs on a baking sheet lined with parchment paper. Bake at 350 degrees for 1 hour. Combine sauce ingredients in a saucepan and heat over a medium-hot fire until vegetables are tender. toss meatballs in sauce and serve.  Makes 36 -40 Meatballs.


Grilled Quesedilla with Onions & Peppers

2 cups diced onion and fresh chile peppers

Shredded Manchego Cheese

Shredded Asiago Cheese

2 Tablespoons Olive oil

Flour tortillas


Heat the olive oil in a sauté pan. Add diced onions and chiles and sauté until onions are becoming transparent. Spread sautéed items on tortilla, cover with blended cheese, and top with another tortilla. Turn after tortilla is crispy and the cheese has melted. Slice and serve.

Grilled Quesedillas

1 pound sliced fresh mushrooms

1 teaspoon of your favorite CaJohns Hot Sauce

1 Tablespoon olive oil

1 Tablespoon lime juice

1/2 stick of butter

Salt to taste

1 cup sweet white wine

Shredded Manchego Cheese

2 Tablespoons of minced garlic

Flour Tortillas

1 Tablespoon soy sauce


Place olive oil in a sauté pan over medium heat. Add all the other ingredients and sauté until the mushrooms are tender.  Spread sautéed mushrooms and garlic on 1 tortilla shell and sprinkle with shredded cheese. Cover with a second tortilla and place on hot grill. Turn after tortilla is crispy and the cheese begins to melt. Be careful not to burn the tortilla!


Chipotle Cheese Boats

1 can  whole pickled jalapeño peppers

3/4 lb.  sharp aged cheese – grated (parmesan is good)

2/3 cup  cream cheese

2 tablespoons  CaJohns Chipotle Select

1/4 cup half & half

Chipotle Powder (to garnish)


Drain & rinse pickled jalapeños. Slice off stem end of pepper, then slice in half lengthwise & remove seeds. Mix cheese, cream cheese, half & half and CaJohns Chipotle Select together, then stuff jalapeño halves with this mixture. Sprinkle with a bit of chipotle powder & serve.


Grilled Option Slice large fresh Jalapeños and remove seeds and veins. Stuff with cheese mixture, place on grill rack. Grill covered until cheese is bubbly. Sprinkle with a bit of  chipotle powder & serve.



Mexican Fondue Dip

8 oz.  Sour cream

8 oz.  Cream cheese

8 oz.  CaJohns Picante Sauce, Chipotle

16 oz. Cheese Wiz

  1. flour tortillas

Spread cream cheese on the tortillas and roll tightly. Slice the rolls into 1/2 inch pieces. Place a toothpick through each piece to hold together during dipping. Place sour cream, salsa and cheese into medium size crock or fondue pot. Heat, stirring occasionally. Dip tortilla rolls into mixture.

You can add green chiles, diced jalapeños or thin sliced ham to the cream cheese roll-ups for additional flavor.

Thanks to Toni & Brody Miles for this one!

Egg Rolls

1 lb. egg roll wrappers

1/2 cup finely diced pork loin chop

1/2 cup finely diced beef tenderloin

1/2 cup finely diced shrimp

2/3 cup Teriyaki Marinade

1 Tablespoon Cayenne Garlic Hot Sauce

1 medium onion finely chopped

1 can water chestnuts finely diced

1 can chop suey vegetables chopped

1 lb. cabbage shredded

2 Tbsp Fire Dust’D P-Nut But’r

Marinate diced pork, beef and shrimp in the refrigerator for at least an hour. Heat Skillet and cook the mixture along with the marinade until lightly browned. Add the vegetables, onion, chestnuts and cabbage and cook until veggies are tender. Add P-Nut But’r to help mold together. Fill the egg roll wrappers with the mixture and roll like a diaper. Seal edges with a bit of water. Flash freeze on wax paper. Deep fry until golden brown.