"Hot Flash" Chile Products
|Breads & Desserts
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3 tbsp Unsweetened Cocoa Powder
2 Cups White Sugar
1/2 Cup Milk
1/2 Cup Butter
3 Cups Quick Cooking Oats
1/2 Cup Crunchy Peanut Butter
1 Cup Sweetened Coconut
5-6 tbsp "Hot Flash" Red Chile Paste
|Red Chile Chocolate
In a large mixing bowl, mix together quick oats, peanut butter, coconut and
chile paste. Mixture should resemble course crumbs.
Line a baking sheet with parchment paper.
In a large pot, mix together cocoa powder, white sugar, milk and butter.
Very slowly bring these to a boil, stirring ofter. (If you boil these too
quickly, the finished cookies will not set up properly). Keep pot only
partially covered. Start at medium low and gradually bring heat up to
medium. It should take a least 15 - 20 minutes to reach rolling boil. After
mixture reaches rolling boil that can not be stirred down, boil for exactly 90
seconds, and remove from heat.
Pour melted chocolate and sugar mixture over quick oats and peanut
butter mixture and stir to combine. Drop by tablespoonfuls onto
parchment-lined baking sheet. Refrigerate to set. (Depending on how ell
cookies set up, it could take as little as a half hour until they are finished.
If they do not st up quickly leave them sit overnight, uncovered. Keep
finished cookies refrigerated or in a cool place.
1 Cup Crushed Tortilla Chips
3 Tbsp Butter, Melted
12 Oz. Cream Cheese (Room Temp)
1/2 Cup Sour Cream
6 Tbsp "Hot Flash" Roasted Green Chile Paste
1 Lb Frozen Cherries, Defrosted
1/2 red Bell Pepper, Minced
1 jalapeno pepper, Seeds and Ribs Removed, Minced
2 Tbsp Corn Starch
Preheat oven to 325. Grease 9 Inch Square Baking Dish.
In greased baking dish, mix together crushed tortilla chips and melted butter. Press
down with hands into an even layer. Bake 7-8 minutes until golden brown.
Place room temp. cream cheese and sour cream in mixing bowl. Whip together on
medium-high speed until light and fluffy, about 3 minutes. While mixing slowly add
2/3 cups sugar. Add eggs one at a time until blended. Remove 1/3 cup of mixture
and place in another bowl. Pour remaining mixture over tortilla chip crust.
To the reserved cheesecake mixture, add "Hot Flash" Roasted Green Chile Paste.
Stir until uniform.
Drop spoonfuls of chile mixture on top of the cheesecake. Use a toothpick to swirl
the two mixtures together. Place in oven and bake for 45-50 minutes, or until a
toothpick inserted in the cheesecake comes out clean.
In a sauce pan, mix together defrosted cherries, red bell pepper, jalapeno,
corn starch and remaining 2/3 cup sugar. Let sit for 5 minutes. Heat on stovetop
until boiling. Reduce heat to low and cook for 5 minutes, or until mixture is thickened.
Cool cheesecake completely. Cut into squares and serve with cherry pepper
|Sweet Corn Muffins w/
Green Chile LIme
1 1/2 Cups All Purpose Flour
3/4 Cup Cornmeal
3/4 Cup White Sugar
1/4 cup Honey
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 Cup Plain Yogurt (Preferably Greek Style)
5 Tbsp "Hot Flash" Roasted Green Chile Paste
1 Cup Powdered Sugar
3 Tbsp Lime Juice
Zest of one Lime
Preheat oven to 350
Combine flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Add eggs,
softened butter, honey, yogurt and chile paste and blend well.
Line muffin tins with paper liners, Fill each liner 3/4 ful with muffin batter. Bake 350 for
25 minutes or until toothpick inserted into a muffin come out clean.
Cool muffins completely, then prepare glaze.
Whisk together powdered sugar, lime juice and zest. Drizzle over finished muffins
and let glaze set before serving.