Maui Pepper recipes feature Mango Meltdown™, Apple Sass™, Sunset Salsa™ & Mango Raspberry Pepper Jam™

Maui Pepper 's Sunset Salsa™ original recipes

Prize Guacamole makes 1-2 cups

2-3 Ripe Haas avocados (California grown)
1 Package of guacamole seasoning mix (1 oz package)
   Juice of 1 lime
1 T finely chopped fresh cilantro
1 T MANGO MELTDOWN™
¼ C PINEAPPLE MANGO SUNSET SALSA™
1 Garlic clove, mashed
   Salt and pepper to taste
1 Jalapeño chopped (optional)

Cut the avocados in half; remove pits and peel. Scoop out the pulp with a spoon. In a bowl, mash avocados with a fork until smooth. Add the other ingredients and mix well. Serve immediately with tortilla chips. Add more MANGO MELTDOWN™ if you would like it hotter or you can also add 1 chopped Jalapeño.

Chicken Stuffed with Sausage and Cheese (Serves 4)
(Pollo con Chorizo y Queso)

4 chicken breasts...boned and skinned
2-3 annaheim chilis...roasted, peeled, seeded and cut into strips (or 1 can whole green chilis, cut into strips)
¼ pound sausage...cooked and crumbled
½ pound light jack cheese...grated
½ cup fine dried bread crumbs
1 T chili powder
½ tsp ground cumin
Salt and pepper
4 T lowfat margarine
¼ C cilantro...minced
1 jar Maui Pepper Co. Pineapple Mango Sunset Salsa™

Using the flat side of a wooden mallet and freezer paper (or waxed paper) underneath and on top, pound chicken breasts to 1/4" thickness. On a plate, combine bread crumbs, chili powder, cumin and salt and pepper to taste. Set aside. For each chicken breast, put one-quarter of sausage, chili strips and grated cheese and cilantro at smallest end. Roll up, then roll in bread crumb mixture. Secure with toothpick. Arrange chicken rolls in baking dish sprayed with a non stick cooking spray. Drizzle melted margarine over top. Bake at 400 for 30 minutes. Serve with Maui Pepper Co. Pineapple Mango Sunset Salsa™ on top of chicken breasts.

Pull Apart Tropical Salsa Bread

3 10oz cans buttermilk biscuit dough (or one 4-pack)
1 stick lowfat margarine or butter
¼ C poppy or sesame seeds
1 C lowfat jalapeño jack cheese...shredded
½ C lowfat cheddar cheese...shredded
1 jar Maui Pepper Co Pineapple Mango Sunset Salsa™ 1 jar pickled jalapeño slices
1 bundt pan

Preheat oven to 375 . Spray bundt pan with non stick spray. Place stick of margarine in bottom of bundt pan and put in oven until melted ...about 4-5 minutes. Remove from oven, pour in poppy seeds, and set aside. Pull apart each roll of biscuit dough. Combine each biscuit with the Sunset Salsa™ and stir to coat. Mix the cheeses together and place small amounts of cheese and jalapeño between each biscuit. Place biscuits in bundt pan on their sides. Continue until all biscuits are in bundt pan, forming a complete ring. Bake for 25-30 minutes or until golden brown. Pull out immediately, and turn upside down on a plate. Serve while still warm by pulling apart a section at a time.

Sunset Salsa™ Baked Potatoes (Serves 4)

2 large baking potatoes
salt and pepper to taste
3 T cooked black beans
3½ T Pineapple Mango Sunset Salsa™
1 C lowfat sharp cheddar cheese
1 C lowfat monterey jack cheese
3 T lowfat sour cream

Pre-heat oven to 375. Bake the potatoes at for 1 hour or until tender. Leave the oven on. After the potatoes have cooled slightly, cut them in half lengthwise. Scrape out the pulp. Be careful not to tear the skin. Place the pulp in a bowl. Salt and pepper the potato skin halves, and set aside. Mash the potato pulp, and stir in black beans, Sunset Salsa™ , sour cream and all but 3 T of the cheese. Fill the potato skins and top with the remaining cheese. Bake for another 15 minutes and serve hot.

Sunset Salsa™ Quesadillas (Serves 4)

1 T Olive oil
1 lb boneless chicken breasts cut into small chunks
½ tsp seasoned salt
1 small container of prepared pesto
1 mango peeled and chopped
2-3 T Mango Meltdown hot sauce
1 C lowfat Monterey Jack cheese shredded
¼ C chopped fresh cilantro
½ red bell pepper, chopped
4 medium sized flour tortillas
1 jar of Maui Pepper Co Pineapple Mango Sunset Salsa™

Pre-heat oven to 375 . Heat Olive oil in skillet over medium heat. Saute‚ chicken pieces in Olive oil and seasoned salt until done. Remove from pan. Spray a non stick cooking spray on a cookie sheet. Place flour tortillas on the cookie sheet. Brush lower half of tortillas with the pesto sauce. Drizzle a small amount of hot sauce over pesto. Distribute chicken evenly, ¼ cup of mango, red bell pepper, cilantro and cheese on each tortilla. Fold each tortilla in half and bake 375 for 10 minutes. Cut into pieces and serve with Sunset Salsa™ on top .

Try our other recipes featuring Mango Meltdown™, Apple Sass™, Sunset Salsa™ & Mango Raspberry Pepper Jam™