Thick with tomatoes, red chiles and jalapeños, this sauce delivers a stout kick with a touch of sweetness. Pour it on tacos, enchiladas, jambalaya, rice and bean dishes, eggs and appetizers.• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tacos, enchiladas and other Mexican food; meats and seafood; beans and rice; jambalaya and other Cajun dishes; eggs; appetizers and dips.
Easy Appetizer
Pour Inferno Sauce over cream cheese and serve with your favorite crackers. Cooked baby shrimp or canned crab can be placed atop cream cheese before or after topping.
Chiles Rellenos Cups
Watkins Cooking Spray
24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 mL Watkins Inferno Hot Pepper Sauce, more if desired
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired
Spray two miniature muffin tins with Watkins cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350°F/180°C for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s). Combine cheeses, chiles, Inferno Sauce, Minced
Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 mL of the cheese
filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.
No comments:
Post a Comment