Spice Blends and Seasonings
- Antonio's Italian Spice Blend Seasoning
- Border Bandito's Salsa Spice Blend
- Cattlemen's Choice Beef Sauce Spice Blend
- Championship Chili Spice Blend
- Garden Harvest Special Blend
- Gold Coast Garlic Shake Spice Blend
- Mesa Flats Enchilada Spice Blend Seasoning
- Prairie Fire Chipotle Pepper Blend
- Red River Fajita Spice Blend
- Sizzlin Sunset Cajun Spice Blend Seasoning
- Smokey Canyon Mesquite Grille Seasoning
- Tumbleweed Taco Spice Blend
Westport Spice Prairie Fire Chipotle Pepper Blend Recipes.
A spicy and hearty soup made with black beans, chicken broth, and green chiles, and topped with Monterey Jack cheese.
2 teaspoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed and minced
3 (15 ounce) cans black beans, drained (don't rinse)
1 (16 ounce) can fat-free chicken broth
4 teaspoons Prairie Fire Chipotle Pepper Blend
2 (4 ounce) cans diced green chiles
2 ounces reduced-fat shredded Monterey Jack cheese (optional)
Heat oil in a 3 quart saucepan over medium-high heat.
Add onion and garlic, cook until tender.
Add black beans, chicken broth, and Prairie Fire Chipotle Pepper Blend.
Bring to the boil, cover, lower heat and simmer for 15 minutes.
Mash enough of the black beans with the back of spoon to thicken sauce to desired consistency.
Add green chiles, stir, and simmer for an additional 10 minutes.
Ladle into soup bowls and sprinkle cheese over top if you like.
This dish features grilled chicken seasoned with Prairie Fire Chipotle Pepper Blend and served over Penne pasta with a spicy and creamy chipotle pepper sauce. Bell peppers and red onion add color and crunch to this delicious and easy-to-make meal.
12 ounces uncooked Penne pasta
4 boneless skinless chicken breast halves, thawed if frozen
5 teaspoons Prairie Fire Chipotle Pepper Blend
2-10.75 ounce cans 98% fat-free cream of chicken soup
12 ounces can fat-free evaporated skimmed milk
1 tablespoon vegetable oil
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium red onion, chopped
3 cloves garlic, finely chopped
Cook the Penne pasta according to the package directions, drain and set aside.
Season the chicken breast halves with 1 teaspoon of Prairie Fire Chipotle Pepper Blend.
Grill the chicken until cooked through.
Meanwhile, in a 2 quart saucepan over medium heat, add the cream of chicken soup, milk, and 4 teaspoons of Prairie Fire Chipotle Pepper Blend.
Stir until smooth and bring to a gentle boil. Lower heat and simmer for 10 minutes, stirring often to prevent sticking.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the chopped red and green bell peppers, chopped red onion, garlic, and 1 teaspoon of Prairie Fire Chipotle Pepper Blend.
Cook the vegetables just until crisp-tender.
Add the cooked vegetables to the sauce and stir to combine. Cook for an additional 2 minutes.
To assemble the dish, arrange equal amounts of pasta on individual plates with a grilled chicken breast on the side.
Spoon the sauce over the top of the chicken and pasta.
Sprinkle additional Prairie Fire Chipotle Pepper Blend over top of the pasta for color and added flavor.
This easy-to-make cheese ball is packed with flavor from Prairie Fire Chipotle Pepper Blend and mild chopped green chiles. Perfect for any party or gathering, this cheese ball is sure to be a crowd-pleaser!
2-8 ounce packages low-fat cream cheese
6 tablespoons reduced-fat mayonnaise (not fat-free)
2 tablespoons Prairie Fire Chipotle Pepper Blend
4 ounces 50% reduced-fat shredded Cheddar cheese
4 ounce can mild chopped green chiles, drained
¼ cup diced red bell pepper
1 green onion, finely chopped
In a medium bowl, mix together the low-fat cream cheese, reduced-fat mayonnaise, and Prairie Fire Chipotle Pepper Blend.
Add the shredded Cheddar cheese, mild chopped green chiles, diced red bell pepper, and green onion to the bowl.
Mix all the ingredients together until well combined.
Place the cheese mixture onto a sheet of wax paper and form it into a ball.
Cover the cheese ball and refrigerate for 2 hours or overnight.
When ready to serve, take the cheese ball out of the refrigerator and let it sit for 10-15 minutes to soften.
Serve with crackers, veggie dippers, or use as a spread on bagels or English muffins.
Roberts Fabulous Smoky Firehouse Chili with ground beef, onions, garlic, Mexican stewed tomatoes, and Prairie Fire Chipotle Pepper Blend. A spicy, flavorful chili that is perfect for a chilly evening.
16 ounces 93% lean ground beef
2 large, chopped yellow onions
3, finely chopped garlic cloves
4 tablespoons Prairie Fire Chipotle Pepper Blend
1 teaspoon or to taste salt
1 (14½ ounce) can Mexican stewed tomatoes
1 (8 ounce) can tomato sauce
1½ cups water
1 (16 ounce) can, drained and rinsed small red beans (not kidney)
1 (16 ounce) can, drained and rinsed black beans
1 (16 ounce) can, well drained whole kernel corn
In a 4 quart dutch oven over medium-high heat, brown beef, drain.
Add onions and garlic, cook until tender.
Add 2 tablespoons Prairie Fire Chipotle Pepper Blend and salt, cook for 30 seconds while stirring continuously.
Stir in both tomatoes and water.
Bring to a gentle boil, cover pot, lower heat and simmer for 20 minutes, stirring occasionally.
Add remaining 2 tablespoons Prairie Fire Chipotle Pepper Blend, beans and corn, stir, simmer an additional 15 minutes.
If desired, stir in additional salt to taste.