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.
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
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!
2 cups diced onion and fresh chile peppers
Shredded Manchego Cheese
Shredded Asiago Cheese
2 Tablespoons Olive oil
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.
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.
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.
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.
4 large Portabella Mushrooms, stems removed
12 oz. Bottle Jerk Marinade
Marinate mushrooms for at least 1 hour in the Gentle Jerk. Grill and serve Serves 4.
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.
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.
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.