Green Chili Dog Bites
EntertainingIngredients
| For Franks | |
|---|---|
| 8 | beef franks |
| 8 | hot dog buns, split |
| 1 | (15-ounce) can HORMEL® Chili No Beans, heated |
| 1 | (7.5-ounce) package WHOLLY® Guacamole Spicy |
| 8 | strips HORMEL® BLACK LABEL® bacon, chopped and crisply cooked |
| 1½ | cups chimichurri sauce (recipe follows) |
| Chopped chives | |
| Chopped cilantro | |
| Lime wedges |
| Chimichurri Sauce | |
|---|---|
| ½ | cup chopped parsley |
| 3 | tablespoons red wine vinegar |
| 3 | cloves garlic |
| 2 | tablespoons fresh oregano leaves |
| 2 | teaspoons crushed red pepper |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ½ | cup olive oil |
Directions
For the For Franks
Cook franks according to package directions.
Place franks in buns; spoon hot chili over franks. Cut chili dogs in half. Top each with guacamole, bacon, chimichurri sauce, chives and cilantro. Serve with lime wedges.
For the Chimichurri Sauce
In bowl of food processor, add parsley, red wine vinegar, garlic, oregano leaves, red pepper, sale and pepper. Pulse to chop. With processor running, drizzle 1/2 cup olive oil until combined.
Pepperoni Jalapeno Poppers
EntertainingIngredients
| 4 | ounces cream cheese, at room temperature |
| ⅓ | cup shredded cheddar cheese |
| ¼ | cup chopped green onions |
| 2 | cloves garlic, minced |
| ¼ | teaspoon salt |
| 1/8 teaspoon black pepper | |
| 8 | medium jalapenos |
| 16 | slices HORMEL® Pepperoni |
Directions
Heat oven to 425° F.
In medium bowl, mix cream cheese, cheddar cheese, green onions, garlic, salt, and pepper.
Halve each pepper lengthwise. Remove seeds and veins from peppers.
Stuff pepper with cream cheese mixture. Press two pepperoni slices onto the top of each filled jalapeno.
Bake on baking sheet 15 to 20 minutes until hot and pepperoni is crisped.
Air Fryer Method
Preheat air fryer to 400°F. Place poppers in air fryer. Cook 8 to 10 minutes or until the jalapenos have softened and the cheese is hot.
Air fryer temperature control settings vary according to brand and model. Consult your manual for suggested temperature settings.
Guacamole Board
EntertainingIngredients
| 2 | (7.5-ounce) packages WHOLLY® Guacamole Classic |
| ¼ | cup canned black beans |
| ¼ | cup roasted corn kernels |
| ¼ | cup julienned radishes |
| ¼ | cup chopped tomato |
| 2 | tablespoons crumbled queso fresco |
| 2 | tablespoons chopped jalapeno peppers |
| 1 | tablespoon chopped cilantro |
| Tortilla chips, for serving |
Directions
Spread guacamole on board or serving platter. Top with black beans, corn, radishes, tomato, queso fresco, jalapeno peppers, and cilantro.
Serve with chips.
En Fuego Sliders
EntertainingIngredients
| En Fuego Sauce | |
|---|---|
| 1 | can HERDEZ® Chipotle Peppers in Adobo Sauce |
| 6 | orange Habanero peppers, seeded (add more or less to control spiciness) |
| 1 | clove fresh garlic |
| 1 | tablespoon fresh lime juice (½ lime) |
| ½ | teaspoon ground cayenne pepper |
| ½ | teaspoon coarse black pepper |
| ¼ | teaspoon sea salt |
| Slider Patties | |
|---|---|
| 1 | pound lean ground beef (or beef/pork blend) |
| 1 | jalapeno pepper, seeded and minced |
| 3 | chile de arbol peppers, seeded and minced |
| 1 | tablespoon coarse black pepper |
| ½ | teaspoon sea salt |
| ½ | teaspoon onion powder |
| ½ | teaspoon garlic powder |
| ¼ | cup queso fresco |
| ¼ | cup crushed HERDEZ® White Corn tortilla chips |
| Pepper jack cheese slices | |
| HERDEZ® Jalapenos Sliced in Escabeche | |
| 6 | small slider buns |
| 1 | En Fuego Sauce; recipe follows |
Directions
For the En Fuego Sauce
In blender container, place all En Fuego Sauce ingredients. Blend until smooth. Set aside.
For the Slider Patties
Heat grill to medium.
In medium bowl, combine Slider Patty ingredients.
Form into six 3-inch patties.
Grill Sliders for 10-12 minutes or until thoroughly cooked.
Top with pepper jack cheese and leave on grill until melted.
Serve sliders in buns with En Fuego sauce.
Garnish with queso fresco and sliced jalapenos.
White Chocolate Party Mix
EntertainingIngredients
| 4 | cups toasted whole grain oat cereal |
| 4 | cups toasted corn cereal squares |
| 2 | cups PLANTERS® salted cocktail peanuts |
| 2 | cups candy coated chocolate pieces |
| 2 | cups mini pretzel twists |
| 2 | (12-ounce) packages white baking chips |
| 3 | tablespoons canola oil |
Directions
In large bowl, combine the first five ingredients; set aside. In microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.