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Recipes » Maple Habanero

Chicken Taquitos

Chicken Taquitos

2 Tbsp. oil
1 cup Monterey Jack cheese
4 Tbsp. cilantro, chopped
2 Tbsp. Halladay's Maple Habanero Seasoning
12 4-inch corn tortillas
2 cups chicken, cooked and shredded
Maple Habanero Dip

Preheat oven to 350F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional.

Maple Habanero Dipping Sauce

Maple Habanero Dipping Sauce

1 Tbsp. Halladay's Maple Habanero Seasoning
cup sour cream
cup mayo
(Or use a full cup of sour cream or plain Greek yogurt for a healthier option)

Combine all ingredients and mix well. Let chill.

Maple Habanero Vinaigrette

Maple Habanero Vinaigrette

cup canola oil
cup maple syrup
cup cider vinegar
2 Tbsp. coarse-grained mustard
1 Tbsp. Halladay's Maple Habanero Seasoning

Whisk together ingredients.

Spicy Honey Roasted Acorn Squash

Spicy Honey Roasted Acorn Squash

2 medium acorn squash
4 Tbsp. butter, melted
1 Tbsp. honey
1 Tbsp. Halladay's Maple Habanero Seasoning
1 tsp. salt
1 tsp. pepper

Heat oven to 400˚F. Cut squash in half and scrape out seeds. Lay halves flat; cut into 1-inch thick slices. Whisk together remaining ingredients; brush each slice with mixture. Arrange squash on baking sheet and drizzle with any remaining sauce. Roast until tender, about 6 minutes on each side.

Baked Habanero Bean Dip

1 (14.5 oz.) can black beans
cup sour cream
cup mayo
1 to 2 Tbsp. Halladay's Maple Habanero Seasoning
1 cup Monterey Jack cheese, shredded

Heat oven to 350˚F. Fill bottom of an 8-inch pie plate with beans. Combine sour cream, mayo, seasoning and cup of cheese; layer on top of beans. Sprinkle with remaining cheese and bake until hot and bubbly.

Maple Habanero Chicken Wrapped in Bacon

8 chicken tenders, halved
2 (3 oz.) packages light or regular cream cheese, softened
1 Tbsp. Halladay's Maple Habanero Seasoning
16 slices of bacon

Preheat oven to 400˚F. Combine cream cheese and seasoning. Top each piece of chicken with 1 tsp. of cream cheese mixture, then roll and wrap with one slice of bacon, securing with a toothpick. Transfer to a baking sheet and bake, turning once, until cooked through, about 20 minutes.

Herb Buttered Corn on the Cob

Herb Buttered Corn on the Cob

1 stick butter, softened
1 to 2 tsp. Halladay's Seasoning (suggestions below)

Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.

Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Barbecue Rub for Chicken & Ribs

Spicy White Bean Dip

1 Tbsp. Halladay's Maple Habanero Seasoning
1 (15 oz.) can white beans
1 Tbsp. olive oil
1 Tbsp. sesame oil
2 tsp. soy sauce, or to taste
1 Tbsp. lime juice
cup water

Combine all ingredients in a blender or food processor until smooth.

Mini Black Bean Enchiladas

2 (10 ct.) packages mini (4-inch) flour tortillas
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can refried black beans
1 (8 oz.) can enchilada sauce
1 (4 oz.) can chopped green chiles
1 Tbsp. Halladay's Maple Habanero Seasoning
1 cup Monterey Jack cheese, shredded

Preheat oven to 350F. Gently tuck tortillas into cups of 2 lightly greased muffin pans; bake until hardened and browned, 12 minutes. Combine all remaining ingredients except cheese; divide evenly among tortillas. Sprinkle with cheese and bake until melted, 15 minutes.

Spicy Chicken and Broccoli

2 lbs. boneless, skinless chicken breasts, thinly sliced crosswise
2 Tbsp. olive oil
1 head broccoli, steamed
cup hoisin sauce
2 Tbsp. Halladay's Maple Habanero Seasoning
Cooked jasmine rice, optional

In a large skillet, cook chicken in olive oil until browned and cooked through, about 3 minutes. Stir in broccoli hoisin and seasoning; cook until heated through, about 3 minutes. Serve over rice.

Charred Broccoli Salad

3 to 4 Tbsp. sesame oil
1 lbs. broccoli florets
cup low sodium soy sauce
2 Tbsp. orange juice
2 Tbsp. rice wine vinegar
1 Tbsp. Halladay's Maple Habanero Seasoning
cup honey roasted peanuts

In a large skillet or wok, heat 3 Tbsp. oil over high. Add broccoli and cook, stirring, until crisp-tender and slightly charred, about 6-8 minutes. Combine soy sauce, orange juice, vinegar, seasoning and remaining oil; toss with broccoli to coat and top with nuts.