Sweet & Spicy Bacon BLT Sliders

 

Sweet & Spicy Bacon BLT Sliders

 1 cup Desert Pepper Peach Mango Salsa

1 package low sodium bacon

¾ cup mayonnaise

1 clove garlic

½ cup sliced green onion

¼ cup parsley

8 toasted Sweet Hawaiian style slider buns

8 tomato slices

¼ teaspoon salt

¼ teaspoon pepper

8 lettuce leaves

 

Place the Desert Pepper Peach Mango Salsa in a small food processor and puree until smooth. Pour the salsa into a small saucepan and cook, over medium low heat, until reduced, for about 12 minutes. Once the salsa has thickened, remove from the heat and set aside.

 Heat the oven to 400º and line two cookie sheets with foil. Place an oven safe cooling rack in each, lightly spray them with non-stick cooking spray, and evenly lay the bacon slices in a single layer on the racks.  Place in the oven for 15 minutes.

 In a small food processor puree the mayonnaise, garlic, green onion and parsley until smooth.

 Remove the bacon from the oven. Flip each piece over and brush with the salsa and place back in the oven for another 15 minutes, or until the bacon is crisp.

To serve, spread the mayo mixture onto the toasted slider buns. Top each bottom bun half with the tomato slices, salt and pepper, lettuce and bacon.

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

My last entry for the Desert Pepper Trading Co Blogger Recipe Contest might be my favorite. This is Oktoberfest, gameday and fall flavors in one delicious package! Pretzels, bratwurst and queso with a bright and spicy apple jalapeno pico de gallo? Sign me up!

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

1 Tablespoon butter

1-pound fresh bratwurst sausage

¾ cup green apple, diced

1 large fresh jalapeno, chopped

¼ cup minced red onion

1 Tablespoon apple cider vinegar

1/8 teaspoon salt

1 ½ cups Desert Pepper Chile Con Queso

2 teaspoons mustard powder

8 ounces Pretzel chips

 

Melt the butter in a large skillet over medium high heat. Add the bratwurst to the pan and break apart as it’s cooking, allowing it to crumble as it cooks. Cook for about 10 minutes until the meat has browned.

 In a small mixing bowl, stir together the diced apple, jalapeno, red onion, vinegar and salt.

Heat the Desert Pepper Chile Con Queso in a small sauce pot over medium low heat until warmed through, stirring frequently. Whisk in the mustard until smooth and keep warm.

To assemble, lay the pretzel chips on a large sheet pan. Drizzle with queso, sprinkle with bratwurst and top with the apple jalapeno salsa. Serve immediately. 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Cantina Style Braised Short Ribs & Queso Grits

My second entry for the Desert Pepper Trading Co Blogger Recipe Contest is a fall dinner dream! Short Ribs are a favorite in this house, and these were caramelized first and then braised in Desert Pepper Trading Company Cantina Medium Red Salsa until fall apart tender. Served atop Queso Polenta that only takes 5 minutes to make and you've got cozy comfort food perfection!

Cantina Style Braised Short Ribs & Queso Grits 

1 Tablespoon cajun style seasoning blend

4 Tablespoons flour

4 ½ pounds Chuck Beef Short Ribs

2 Tablespoons vegetable oil

1 yellow onion, minced

3 cloves minced garlic

1 jar (16 oz) Desert Pepper Trading Company Cantina Medium Red Salsa

1 cup beef broth

1 bay leaf 

1 (9.2 ounce) package instant polenta

1 cup Desert Pepper Trading Company Chile Con Queso

½ cup chopped Cilantro

1 lime, cut into wedges

 

Combine the cajun style seasoning blend and flour together. Blot short ribs dry with a paper towel and sprinkle all sides evenly with the seasoned flour mixture. Heat the oil over high heat in an Instant Pot or crock pot. Working in batches, sear each side until they are nicely caramelized.

Once the ribs are all seared, place them all in the pot along with the onion, garlic, salsa, beef broth and bay leaf. Cover and cook on high for 4 hours if using a slow cooker OR cook on Manual/High Pressure for 45 minutes with a 15 minute natural release if using an Instant Pot.

When the ribs have 30 minutes left of cooking time, prepare the Instant Polenta according to the box directions. (I use a box mix that only requires water and salt) Once the polenta has cooked, whisk in the queso until smooth and set aside.

When the meat can easily be pulled off the bone, it is ready. Skim any grease that may have risen to the top of the braising liquid and remove any bones that may have already fallen off. To serve, ladle the polenta into shallow bowls, top with the short ribs and gravy and sprinkle with cilantro. Serve with lime wedges on the side.

 You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

Desert Pepper Trading Co is hosting a Blogger Recipe Contest and I am so excited to share my first entry with you! What could be more perfect for your next game day (or any day, really) snack? Brisket and Queso in a crispy crunchy wonton wrapper with a cool and creamy jalapeno ranch dip on the side. Yes please!

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

1 large fresh jalapeno, chopped

½ cup cilantro leaves

2 green onions, chopped

½ cup bottled ranch dressing

8 ounces beef brisket, coarsely shredded

¾ cup Desert Pepper Chile Con Queso

20 Wonton Wrappers

6 cups vegetable oil

2 teaspoons BBQ Rub

 

Place the jalapeno, cilantro, green onions and ranch dressing in a small food processor or blender. Puree until smooth and place in the fridge to chill.

In a small mixing bowl stir together the brisket and Desert Pepper Chile Con Queso.

Working one at a time, use your finger and moisten the outer edges of a wonton wrapper with water. Add about 2 teaspoons of the brisket queso mixture in the center. Bring the 2 bottom points together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a square bottom and pointed top. Lay on a cookie sheet and cover lightly with a clean damp kitchen towel while assembling the remaining wontons.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375° over medium high heat.

Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Sprinkle the fried wontons with the BBQ rub seasoning and allow to drain on a cooling rack placed in a cookie sheet. Serve with Creamy Jalapeno Sauce.

Makes 20 wontons.

 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa