Pepper Jack Chicken Pizza

Dave DeWitt Recipes Leave a Comment

Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

Ingredients

  • 1 pre-baked Italian pizza shell or focaccia

  • 1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained

  • 1 medium green pepper, seeded, sliced into rings

  • 1 cup shredded cooked chicken

  • 4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded

Instructions

Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.

Bake for 12 to 15 minutes or until heated through.

 

Breakfast Grilled Chile Cheese Sandwich

Dave DeWitt Recipes Leave a Comment

Another example of how easy chile cheese is to use is this spin on traditional grilled cheese sandwiches.

Ingredients

  • 12 slices Jalapeño Jack cheese

  • 4 eggs, beaten

  • 4 strips turkey bacon, chopped

  • 2 green onions, thinly sliced

  • 8 slices sourdough bread

  • Butter, softened

Instructions

Finely chop 4 cheese slices, combine with the eggs in a bowl and set aside. In a pan, sauté the turkey bacon and green onions until the onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm.

Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in a clean skillet. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over the eggs on each sandwich; top with remaining bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden brown and the cheese is melted.

 

Tex-Mex Cheese Soup

Dave DeWitt Recipes Leave a Comment

The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.

Ingredients

  • 2 tablespoons butter

  • 1 cup chopped red and green bell pepper

  • 1/2 cup chopped onion

  • 1/3 cup all-purpose flour

  • 4 cups chicken broth

  • 3 cups shredded Monterey Jack Cheese with Jalapeño (12 ounces)

  • 2 cups half and half or light cream

  • 1 4.5-ounce can diced green chili peppers, drained

  • Freshly ground black pepper

  • Bottled hot pepper sauce (optional)

Instructions

In a large saucepan, melt the butter. Add the chopped bell pepper and onion. Cook and stir over medium heat until the vegetables are soft. Add the flour and stir until combined. Add the chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Reduce the heat; gradually add the cheese, stirring until the cheese is melted. Add the half and half and diced green chili peppers. Heat through. Add freshly ground pepper to taste. If desired, add several drops of bottled hot pepper sauce.

Hot Tortilla Wheels

Dave DeWitt Leave a Comment

Any chile-spiced cream cheese can be used to make this spicy snack

Ingredients

  • 1 cup spicy cream cheese like Pikanter Philadelphia or French Cremeux Mexicano Picante

  • 1 tomato, finely chopped

  • 1 clove garlic clove, minced

  • 1 teaspoons chipotle powder or Pimenton de la Vera hot

  • Pinch of salt

  • 4 flour tortillas

Instructions

In a bowl, combine the cream cheese, tomato, garlic, chipotle powder and mix well.

Spread the mixture on the tortillas like buttering a sandwich, leaving a 1/2 inch border along the edge of the tortillas.

Stack 2 tortillas on top of each other and roll up real tight. Repeat with the other two.

To keep rolls from falling apart, wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour.

Shortly before serving, unwrap rolls. Cut into slices about 1 inch thick.

Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

Dave DeWitt Recipes Leave a Comment

The Grand Prize-Winning recipe.

Ingredients

  • 1 cup molasses

  • 2 cups Costa Rican strong perked black coffee

  • 1 cup packed light brown sugar

  • 3 cups tomato ketchup

  • 1 teaspoon seasoning salt

  • 1/4 cup Worcestershire sauce

  • 1/3 cup apple cider vinegar

  • 1 cup yellow onion, finely chopped

  • 1 tablespoon garlic powder

  • 1/3 cup Melinda’s Original Habanero Pepper Sauce

  • 1 teaspoon ground chili powder

  • Fat rendered from 4 slices hickory smoked bacon

Instructions

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.