JALAPEÑO SAUCE RECIPES

Jalapeño Bloody Mary

• 12 oz. Jimmy Ray’s Perfect Finish Jalapeño Sauce
• 64 oz. Clamato Cocktail Mix

Jimmy Ray's kicks the Classic Bloody Mary up a notch or two with a flavor boost and just the right amount of heat.

Mix Jimmy Ray’s Jalapeño Sauce with Clamato Cocktail Mix. Chill and enjoy as a Virgin Bloody Mary. Add your choice of Vodka, Tequila, or liquor of your choice for a boozy tasty treat.
NOTE: The amount of Jalapeño Sauce can be increased or decreased according to taste.

Jalapeño Poppers

12 jalapeno peppers

6 ounces cream cheese softened

1 teaspoon garlic powder

4 ounces sharp cheddar shredded

2 tablespoons chives finely chopped

¼ cup Panko bread crumbs

1 tablespoon butter melted

Jimmy Ray's Perfect Finish Jalapeño Sauce

Preheat the oven to 400°F.

Wearing gloves, slice the Jalapeños in half lengthwise.

Using a small spoon, scoop out the seeds and membranes.

In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).

In a separate bowl, combine Panko crumbs and melted butter.

Fill jalapenos with the cheese mixture. Top with crumbs.

Place on a baking pan and bake 18-22 minutes or until golden.

Cool 5-10 minutes.

Drizzle with Jimmy Ray's Perfect Finish Jalapeño Sauce before serving.

South of the Border Egg Bake

8 Large Eggs
1 Cup Diced Ham
1 Cup Shredded Cheddar Cheese - Divided
1/2 Cup diced Onion
1/2 Cup Diced Red Bell Pepper
1/2 Cup Sour Cream
Salt and Pepper to taste or your favorite seasoning
Jimmy Ray’s Perfect Finish Jalapeño Sauce

Preheat the oven to 350.

Spray a 9x9 baking dish with cooking spray.

Thoroughly combine the first 7 ingredients, keeping 1/2 of the cheddar cheese for the topping, pour into the prepared baking dish.

Place in the oven and bake for 25 minutes or until a knife inserted in the middle comes out clean.

While the egg bake is still hot top with the remaining cheese.

Cut into squares and top generously with Jimmy Ray’s Perfect Finish Jalapeño Sauce!

BBQ Bacon Cheeseburger Pizza

1 Pound Lean Hamburger

1/2 Cup Chopped Onion

1 Cup Jimmy Ray’s Championship BBQ Sauce

1/2 Pound of Your Favorite Bacon
– cooked to the desired doneness and broke into small pieces

2 Cups Mild Cheddar Cheese or your Favorite Pizza Cheese

1 Store Bought Pizza Crust or you can make your own!

1/2 cup of Jimmy Ray’s Jalapeño Sauce

Cook the hamburger and chopped onion until done through. Drain.

Evenly spread the cup of Jimmy Ray’s Championship BBQ Sauce on the pizza crust.

Next, put an even layer of hamburger and bacon pieces on top of the crust sauce.

Sprinkle generously with the cheese. Bake per crusts instructions or until cheese is melted and bubbly.

Finally… swirl the Jimmy Ray’s Jalapeño Sauce across the top. If desired, you can use more than this recipe calls for!

Grilled Chicken Tostada

2 pounds Chicken Breast
2 tablespoons olive oil
1 cup Jimmy Ray’s Perfect Finish Jalapeño Sauce
8 oz. Shredded Cheddar Cheese
4 oz. Grated Cotija Cheese
8 6-inch Corn Tortillas

¼ cup eutral oil for grilling

Toppings
(choose to match your preference)
Chopped Lettuce
Chopped Tomatoes
Chopped Red Onions
Chopped Red Peppers
Pickled Jalapeños
Fresh Cilantro
Sour Cream

Pound Chicken Breast to equal thickness (1/2 inch)

Preheat grill to medium-high heat. If you’re using charcoal, prepare grill for direct heat grilling. When the grill is hot, add chicken breasts and grill for 3-4 minutes per side until the chicken has nice grill marks and is cooked through to 165° Fahrenheit.

Remove chicken from grill. Brush corn tortillas with neutral oil and grill for 45 seconds on one side until that side of the tortilla is crispy and has nice grill marks. Remove the tortillas from grill.

Chop chicken into strips or cubes and mix with Jimmy Ry’s Jalapeño Sauce. Make tostadas by adding grated cheddar cheese and chicken to the side of the tortillas that was grilled. Return the tostadas to the grill (previously grilled side up with cheese and chicken). Grill tostadas for 2-3 minutes over indirect heat until cheese is melted.

Remove tostadas from the grill and top with your choice of toppings and serve while warm!

Happy Saucing!

Jalapeño Eggs Benedict

• 4 Poached Eggs
• 4 Slices Prosciutto or Canadian Bacon
• 2 English Muffins Toasted
• Hollandaise Sauce (made from scratch or Powder Packet Mix)
• Top with Jimmy Ray’s Perfect Finish Jalapeño Sauce to taste

Prepare Hollandaise Sauce.

Toast English Muffins until golden brown.

Prepare Poached Eggs to preferred doneness.

Layer Prosciutto, Poached Egg, Hollandaise on top of English Muffin.

Finish with a generous drizzle of Jimmy Ray’s Jalapeño Sauce.

Huevos Rancheros

1 15-oz. can Black Beans, rinsed and drained
1 cup Picante Sauce
1/2 tsp. Ground Cumin
Nonstick cooking spray
4 large eggs
1/2 tsp. Kosher Salt, divided
1/4 tsp. Pepper, Divided
1/2 c. Shredded Sharp Cheddar Cheese
4 Tostadas or Toasted Corn Tortillas, for serving
1 Avocado, sliced, for serving

Jimmy Ray's Perfect Finish Jalapeño Sauce
Fresh Cilantro, for garnish
Pico de gallo, for serving

Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.

Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.

To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, drizzle with Jimmy Ray's Perfect Finish Jalapeõ Sauce, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!

Taquitos

1 2.5-4 lb. Beef Chuck Roast, Shredded Chicken, or Pulled Pork
Salt and Freshly Ground Black Pepper
14 oz. can beef broth
½ cup salsa
1 1/2 Tbsp Chili Powder
1 teaspoon Garlic Powder
1/2 TbspCumin
1 tsp Dry minced onion powder
20 corn tortillas
Oil for frying
Toothpicks

For serving:
Salsa

Sour Cream
Guacamole
Shredded Cheese

Jimmy Ray's Perfect Finish Jalapeño Sauce

Cooking Beef Chuck Roast

If using Shredded Chicken or Pulled Pork Skip This Step

For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.

Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.

For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).

Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.

Assembly:
If frying, add about 1 ½ inches of oil to a large skillet or Dutch Oven and heat to medium-high.

Drain beef and set aside.

Heat a non-stick griddle over medium-high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

Spoon about 2 tablespoons of chosen meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.

Fried Taquitos:
Your oil should be hot (the tortillas should sizzle immediately when you put them in). Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel-lined plate.

Baked Taquitos:
Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

Serve taquitos with guacamole, shredded cheese, salsa and sour cream.
Drizzle with Jimmy Ray's Perfect Finish Jalapeño Sauce. Make and set out Creamy Jalapeño Dip for added flavor boost.

Creamy Jalapeño Dip

3/4 cup Sour Cream
3/4 cup Mayonnaise

1 packet 1 oz Dry Ranch Dip
1/4 teaspoon Garlic Salt
1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)

1/4 cup Jimmy Ray's Perfect Finish Jalapeño Sauce
2 Tomatillos optional
2 teaspoons Fresh Lime Juice optional

In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.

In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).

Add cilantro jalapeno puree to mayo mixture.

Stir in buttermilk and Jimmy Ray's Perfect Finish Jalapeño Sauce until you reach desired consistency and flavor. Add fresh lime juice, if using.

Refrigerate until ready to serve.