Too Much Zucchini? Just Add Pesto and Jalapeno Peppers

Jalapeno-Zucchini-Pesto Pasta Recipe

This is the time of year when your garden is overflowing with fresh vegetables. What a wonderful problem to have. For me, the challenge is zucchini. I enjoy zucchini, but they grown in such abundance that it is difficult to cook them all. Throw in the fact that many friends and family also grow too many and they like to bring them over, we’re forced to get creative with our meals. Not a problem here! Luckily I also have an overabundance of jalapeno peppers on hand, along with fresh basil and a handy pesto recipe.

Jalapeno-Zucchini-Pesto Pasta

Ingredients

  • 1 cups packed fresh basil leaves
  • 1 cloves garlic
  • 2 tablespoons pine nuts
  • 1/3 cup extra-virgin olive oil + 1 teaspoon
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 jalapeno pepper, chopped + extra for garnish, if desired
  • 1/2 medium sized zucchini, diced
  • 2 cups gemelli noodles
  • 2 tablespoons heavy cream
  • 1 large avocado, peeled, pitted and diced

Cooking Directions

  1. Boil the noodles as directed by the box, about 8 minutes or so, until noodles are softened. Reserve a 1/4 cup of the pasta liquid.
  2. Heat a saute pan to medium heat and add 1 teaspoon of oil.
  3. Add jalapeno peppers and zucchini. Cook about 5 minutes, or until zucchini is cooked through but still slightly crisp.
  4. To a food processor, add basil, garlic, pine nuts and 1/3 cup olive oil. Process until smooth.
  5. Add Parmesan and process.
  6. Season with salt and pepper to taste.
  7. Add 1/4 cup of the pasta liquid to the food processor, along with jalapeno pepper and 1/2 of the cooked zucchini. Process until smooth.
  8. Add the zucchini-pesto mixture to a sauce pan and heat to low. Stir in heavy cream and simmer about 10 minutes.
  9. Remove from heat. Toss with cooked pasta and diced avocado.
  10. Serve into bowls and garnish with extra jalapeno peppers and Parmesan cheese.

This recipe originally posted at Jalapeno Madnesshttp://www.jalapenomadness.com/recipe-jalapeno-zucchini-pesto-pasta.html

Looking for more Jalapeno Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

Posted in Chili Peppers, Jalapeno Peppers, Pasta | Tagged , , , , , , , , , , |

Shepherds Ramshorn Chili Pepper

Shepherds Ramshorn

Shepherds Ramshorn

The Shepherds Ramshorn (Capsicum annuum) – The Shepherds Ramshorn is a large sweet variety that originated in Spain but now is mainly cultivated in Italy. On the Brix sweet scale, which determines sugar content in fruits and vegetables, it scores higher than the Corno di Toro and Marconi Red varieties. However, it does take longer to mature than those peppers. In the seed tissue it will have a detectable mild heat. This pepper is aproductive pepper plant, especially in cooler shorter summer seasons and it does well in the wet northeast. It is used to make sweet sauces, raw in salads, roasting and stuffing. The Shepherds Ramshorn chile plants can grow between 2 to 3 feet tall.

I received these peppers as a courtesy of Superhotchiles.com. If you’d like to order peppers of  your own to try, contact Jim Duffy there and tell him Mike from Madness sent you.

Here is a recipe for a stuffed pepper side dish using the Shepherds Ramshorn.

Goat Cheese and Shrimp Stuffed Sweet Peppers

Goat Cheese and Shrimp Stuffed Sweet Peppers

Goat Cheese and Shrimp Stuffed Sweet Peppers

Ingredients

  • 3 medium sized sweet peppers
  • 4 ounces goat cheese
  • 6 large shrimp, peeled and deveined
  • 1 teaspoon Creole seasoning
  • Ground black pepper to taste
  • 1 teaspoon vegetable oil

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Toss the shrimp with about half of the Creole seasoning and some black pepper.
  3. Heat a saute pan to medium heat and add shrimp with the oil. Cook about 5 minutes, or until shrimp is cooked through.
  4. Chop the shrimp and add to a mixing bowl.
  5. To the mixing bowl, add goat cheese and remaining seasoning. Mix well.
  6. Slice the peppers in half lengthwise and remove the innards. Set them onto a lightly oiled baking sheet.
  7. Stuff each pepper half with the shrimp-goat cheese mixture.
  8. Bake about 18-20 minutes.
  9. Serve!
Posted in Chili Peppers, Recipes, Seafood, Shrimp, Stuffed Chili Peppers | Tagged |

Sweet Jalapeno Barbecue Sauce

I’m a big fan of barbecue sauce, especially in the summertime. It is one of those types of sauces with a nearly infinite number of variations, with so many levels of heat, sweet, tanginess – a myriad of ingredient options. This recipe incorporates jalapeno peppers for a mild-to-mid-level heat, along with sweet honey and a bit of your favorite bourbon.

Jalapeno-Bourbon-Honey Barbecue Sauce Recipe

Ingredients

  • 2-3 jalapeno peppers, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon olive oil
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground mustard
  • 2 tablespoons red chili powder
  • 2 tablespoons honey
  • 4 tablespoons bourbon
  • ½ cup brown sugar
  • 2 tablespoons hot sauce
  • Salt and pepper to taste

Cooking Directions

  1. Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
  2. Add the garlic and cook another minute, until garlic becomes fragrant.
  3. Add remaining ingredients and stir until everything is combined.
  4. Bring to a boil, then reduce heat and simmer about 20 minutes.
  5. Strain into a storage container. You can serve this right away, or let it sit awhile to allow the flavors to more fully develop.

Originally posted at Jalapeno Madness – http://www.jalapenomadness.com/recipe-jalapeno-bourbon-honey-barbecue-sauce.html

Looking for more Chili Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

Posted in Chili Peppers, Jalapeno Peppers, Recipes, Sauces | Tagged , , , , , |

The Complete Chile Pepper Book

The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking by pepper experts Dave DeWitt and Paul Bosland

The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking by pepper experts Dave DeWitt and Paul Bosland

This month, Timber Press will be releasing a paperback version of The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking by pepper experts Dave DeWitt and Paul Bosland. With a  fresh new cover and a great new feel, the book is perfect for any chile lover, home chef, or home gardener.

This book is an excellent resources for any chile pepper lover with over 300 pages of information ranging from botany, cultivation, processing and preservation, and a load of chile pepper recipes. You’ll get recipes like “Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon”, “Lady Bird Johnson’s Pedernales River Chili”, “Thai Chile and Artichoke Pasta Salad”, “Grape-Grilled Quail with Goat Cheese Rounds” and more.

I personally recommend this excellent resources from the “Pope of Peppers”. You can purchase it here: http://www.timberpress.com/books/complete_chile_pepper_book/dewitt/9781604695809

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Veal Shanks over Polenta with Sweet Peppers

Veal Shanks over Polenta with Sweet Peppers

Veal Shanks over Polenta with Sweet Peppers

I’ve been making Osso Buco for a while now and love how easy it is to prepare, but I also love how tender the meat becomes. It will literally fall off the bone. I love that. I’ve been playing with the original Italian recipe, adapting it to my own tastes, even though I love Italian food. It is fun to toy with old traditions, especially when you have a chili pepper arsenal to work with. This version incorporates plenty of chili peppers, along with red chili powder for some kick.

Veal Shanks with Sweet Peppers

Ingredients

  • 4 veal shanks, trimmed
  • Salt and pepper to taste
  • 1 cup flour for dredging
  • 1/4 cup vegetable oil
  • 1 medium onion, diced
  • 1 medium carrot, peeled and diced
  • 4-5 large sweet peppers, diced
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 3 cups chicken stock + 1.5 cups for polenta preparation
  • 3 tablespoons fresh basil, chopped
  • 1-2 tablespoons chili powder
  • 1 cup polenta
  • Chopped parsely for topping

Cooking Directions

  1. Heat a large pot to medium heat and add oil.
  2. Pat dry the veal shanks and tie them up with cooking twine. This is important, as they will grow very tender and will fall off the bone if you don’t tie them up.
  3. Season with salt and pepper, then dredge them in flour.
  4. Set veal shanks into the hot pot and sear them about 3 minutes per side, until they are nicely browned. Remove and set aside.
  5. Add onion, carrot and sweet peppers to the pot. Cook about 6 minutes, or until everything is tender.
  6. Add tomato paste and cook about 1 minute, stirring.
  7. Add the shanks back into the pot, then add white wine and reduce by half.
  8. Add 3 cups chicken stock, fresh basil and chili powder. Bring to a boil, then reduce heat and cover. Simmer for about 2 hours, or until the shanks become nice and tender.
  9. When shanks are nearly done, prepare polenta as indicated on the package. Spoon in some of the stewing liquid into the polenta for additional flavors and stir.
  10. Scoop seasoned polenta into serving bowls, top with a veal shank, then distribute a bit more of the stew around the edges of the bowl.
  11. Top with fresh parsely and serve.

Originally posted at Chili Pepper Madness – http://chilipeppermadness.com/recipe-veal-shanks-sweet-peppers.html

Looking for more Chili Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

Posted in Beef, Chili Peppers, Recipes, Soups | Tagged , , , , , , , |

Jamaican Red Mushroom Chili Pepper – and a Recipe

Jamaican Red Mushroom peppers are a type of habanero pepper and have a comparable heat level. Also known as the Squash pepper, it is mushroom shaped and matures from green to a dark red. Like a habanero, it is very fruity and packs plenty of flavor in its diminutive pod.

Jamaican Red Mushroom Chili Pepper

Jamaican Red Mushroom Chili Pepper

I incorporated some fresh pods into a quick lunch today. The key for me is to keep plenty of chili peppers on hand, along with fresh herbs. I broke into a can of tomato sauce for this recipe, but you might go even fresher by freezing your own homemade tomato sauce. If you do, kudos! But for those of us who already burned through last year’s stash, a can will do.

Quick Spicy Tomato Soup with Jamaican Red Mushroom Chili Peppers

Ingredients

  • 2 Red Jamaica Mushroom peppers, coarsely chopped
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon olive oil
  • 1 cup chicken broth
  • 2 cans tomato sauce (30 ounces total)
  • 8 basil leaves, coarsely chopped
  • 1 teaspoon minced fresh rosemary
  • Salt and pepper to taste

Cooking Directions

  1. Heat a large pot to medium heat. Add peppers and onion with olive oil and cook about 5 minutes, or until ingredients are softened.
  2. Add garlic and cook another minute.
  3. Add broth and simmer 2 minutes.
  4. Add tomato sauce, basil leaves and rosemary. Stir.
  5. Reduce heat and simmer. You can simmer 15 minutes only for a faster lunch, but the longer you simmer, the more the flavors will develop.
  6. Season with salt and pepper and serve.

NOTE: I tossed in some leftover grilled chicken, which made a fuller meal, but the soup alone is warming and has an excellent spice level.

This recipe was also posted at Habanero Madness: http://habaneromadness.com/recipe-spicy-tomato-soup-habanero-peppers.html

Looking for more Chili Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

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Spice Up Your Independence Day with these Chili Pepper Recipes

Independence Day Grilling Recipes

Independence Day Grilling Recipes

The 4th of July is one of the largest grilling holidays in America, so it’s time to get that grill hot and ready. If you’re like me, you’re looking for something outside of the typical burger and brat tossed on the grill. You want chili peppers, and you want heat! Set your fears aside, chili pepper lovers. Here are some grilling recipes that incorporate chili peppers into your favorite grilling foods.

Superhot Blue Cheese Burgers Recipe

Independence Day Grilling Recipes

Ingredients

  • 2 dried 7-Pot Douglah chili peppers
  • 1 roasted jalapeno pepper, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon favorite hot sauce
  • 12 ounces ground turkey (beef is great, too!)
  • 1 heaping tablespoon of crumbled blue cheese
  • 1 small slice of bread
  • Salt and pepper to taste
  • Toasted buns for serving

Cooking Directions

  1. Bring about 2 cups of water to a rolling boil. Add dried chili peppers and boil about 3 minutes. Remove from heat and allow to soak until rehydrated.
  2. Remove from heat and add to a large mortar or a food processor.
  3. To the mortar, add jalapeno pepper,  garlic, hot sauce and salt and pepper to taste. Hand mash into a paste. If using a food processor, pulse until you have achieved a nice paste consistency.
  4. Add paste to a mixing bowl and add ground meat and blue cheese.
  5. Tear bread into tiny pieces and add to mixture.
  6. Salt and pepper to taste.
  7. Hand mix the meat mixture until everything is evenly distributed, but do not over mix. Keep it a bit lumpy.
  8. Preheat the grill to medium heat.
  9. Form meat mixture into 2 patties of equal size.
  10. Grill about 6-8 minutes per side, or until the meat is cooked through. Cooking times will depend on the thickness of your patties.
  11. Serve over toasted buns!

Grilled Buffalo Chicken Strips

Grilled Buffalo Chicken Strips ala Madness

Ingredients

  • 1 pound boneless chicken breasts, cut into strips
  • 4 Serrano peppers, diced
  • 1 cup Buffalo sauce
  • 1 teaspoon fresh crushed garlic

Cooking Directions

  1. Add chicken strips to a baggie or shallow bowl.
  2. Add about ¼ to ½ cup of the Buffalo sauce, along with garlic and Serrano peppers.
  3. Mix to coat chicken and refrigerate at least one hour.
  4. Preheat grill to medium heat.
  5. Grill chicken strips about 5 minutes per side, or until chicken is thoroughly cooked.
  6. Serve coated in remaining Buffalo sauce!

Grilled Salmon with Habanero-Citrus Marinade

Grilled Salmon with Habanero Citrus Marinade

Ingredients

  • 2 6-ounce salmon filets
  • 1 cup orange juice
  • 2 habanero peppers, diced
  • 1 teaspoon Cajun seasonings
  • 1 teaspoon dried oregano

Cooking Directions

  1. Add salmon to a marinating dish and sprinkle with Cajun seasonings and dried oregano.
  2. Cover with orange juice and habanero peppers.
  3. Cover and refrigerate at least 2 hours.
  4. Preheat grill to medium heat and grill salmon filets about 6 minutes. Flip and grill another 2 minutes or until salmon is cooked through and pink throughout.
  5. Serve!

Cheesy Potato Jalapeno Poppers – Grilled Stuffed Jalapeno Peppers

Cheesy Potato Jalapeno Poppers - Grilled Stuffed Jalapeno Peppers

Ingredients

  • 4 jalapeno peppers
  • 4 small yellow potatoes
  • Dash of olive oil
  • 4 teaspoons salsa con queso
  • Salt to taste

Cooking Directions

  • Heat grill to medium heat.
  • Grill the jalapeno peppers about 15-20 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
  • While peppers are grilling, wrap potatoes with olive oil and a bit of salt in aluminum foil. Grill about 20 minutes, or until potatoes are soft and cooked through.
  • Set potatoes into a mixing bowl with salsa con queso. Season with salt and mash. Set aside.
  • Once jalapeno peppers have cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
  • Slit each jalapeno pepper from stem to tip and scoop out the innards.
  • Stuff each jalapeno with the potato-cheese mixture.
  • Set back onto the grill and cook about 6-8 minutes.
  • Serve!

If you enjoy this recipe, you’ll really enjoy our cookbook - “Jalapeno Poppers and Other Stuffed Chili Peppers” – in PRINT or EBOOK.

Posted in Burgers, Chicken, Chili Peppers, Habanero Peppers, Jalapeno Peppers, Jalapeno Poppers, Recipes, Salmon, Seafood | Tagged , , , , , , , , , , , |

Quick Pizza Recipe – with Jalapeno Peppers

Jalapeno-Salmon Flatbread Pizzas

There are days when you’re in a hurry, or when you just want a quick lunch. But why must we suffer through bland and boring or processed foods? No! I make the case here for flatbreads. Flatbreads are wondrous items of food, typically used for sandwiches with plenty of tasty morsels within, but today I’ve used mine for pizza. The only time consuming ingredient here is the salmon, which cooks quickly, though if you are in a huge hurry, you can skip the salmon or incorporate some leftover proteins like grilled chicken.

Jalapeno-Salmon Flatbread Pizzas

Ingredients:

  • 2 4-ounce salmon fillets
  • 2 jalapeno peppers, sliced
  • 2 Roma tomatoes, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 2 cloves garlic, sliced thing
  • 4 tablespoons crumbled feta cheese
  • ½ cup shredded white cheddar cheese
  • 2 flatbreads
  • Salt and pepper to taste
  • Red pepper flakes to taste

Cooking Instructions:

  1. Preheat oven to 425 degrees.
  2. Heat a sauté pan to medium heat and add 1 tablespoon olive oil.
  3. Season salmon with salt, pepper and chili powder and sauté about 3-4 minutes per side or until mostly cooked through.
  4. Remove salmon from heat and break into large chunks.
  5. Set two pieces of flatbread onto a baking sheet and layer with the following: olive oil, garlic, feta cheese, tomato, jalapeno, salmon, cheddar cheese and red pepper flakes.
  6. Bake 5 minutes or until cheese is nicely melted.
  7. Slice and serve.

Originally posted at Jalapeno Madness – http://www.jalapenomadness.com/recipe-jalapeno-pepper-flatbread-pizzas.html

Looking for more Chili Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

Posted in Jalapeno Peppers, Recipes, Salmon | Tagged , , , , , , , |

The HJ8 Total Eclipse Space Chili

Turkey-Burger-Goat-Cheese-Total-Eclipse-Pepper-Stuffed-Sliced

I recently received a pack of space peppers from Jim Duffy at Refining Fire Chiles for evaluation. Space chilies, you say? Absolutely.

Since the mid 1980′s, China has been sending recoverable satellites into space on a 5-day orbit around Earth. Each trip, approximately 5000 seeds are sent along and are exposed to the zero gravity and cosmic radiation, then returned. Back on Earth, these seeds are then cultivated. Around 50 of each batch show positive signs of mutation. These are selected for a 3-5 year program of cultivation and field testing and selection until those with the best properties are ready for sale. The seeds tend to have a high disease resistance, be more nutritious and give a much higher yield.

There are 10 different varieties of these peppers. This particular pepper, The HJ8 Total Eclipse Space Chili, has a similar flavor to an Anaheim pepper, and roughly the same heat level, or a bit hotter. The peppers I sampled were bright green, as pictured, with a fresh green flavor and a very mild sweetness. It is not a thick-walled pepper like a poblano or bell, somewhat thinner, a few centimeters thick, though not so thin as a cayenne pepper. They are roughly 2 ounces in size and approximately 10 inches long. One or two would be a welcomed addition to a meal. I place it into the Sweet and Mild category. There have been no official Scoville Heat Unit measurements, but I would rate it around 1,000 SHU.

Hangjiao 8 aka Total Eclipse

  • Large light green fruits about 28 cm for eating fresh, spicy
  • 75-80 days sowing to flowering
  • High cropping disease resistant
  • Germination rate +85%

Turkey Burgers Stuffed with Roasted Total Eclipse Peppers and Goat Cheese

HJ8-Total-Eclipse-Space-Chili-Roasted

Ingredients

  • 12 ounces ground turkey
  • 2 tablespoons bread crumbs
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 3 ounces goat cheese
  • 1 Total Eclipse chili pepper, roasted and chopped
  • Green Chile-Onion Relish for topping (see recipe below)
  • 2 buns for serving

Cooking Directions

  1. To a food processor, add goat cheese, 2 jalapeno peppers and red bell pepper. Process until smooth.
  2. To a mixing bowl, add ground turkey, bread crumbs, chili powder and minced garlic. Hand mix, but do not over mix.
  3. Form the turkey mixture into 4 equal sized patties.
  4. Distribute the goat cheese-pepper mixture onto two of the patties. Top with the remaining patties and hand form them to enclose the goat cheese-pepper mixture. You will have two stuffed burger patties.
  5. Cook the burgers on a lightly oiled medium hot grill pan about 6 minutes, then flip and cook another 6-7 minutes, or until the meat is cooked through.
  6. Serve on toasted buns topped with chopped roasted jalapeno peppers.

Total Eclipse-Onion Relish

Ingredients

  • 1 Total Eclipse chili pepper, minced
  • 1/2 medium white onion, minced (about 1/4 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 teaspoon champaign vinegar
  • Juice from 1/2 lime
  • Freshly ground pepper to taste

Cooking Directions

  1. Combine all ingredients in a small mixing bowl.
  2. Stir.
  3. Serve immediately if desired, or cover and refrigerage until ready to use.

There have been very encouraging results reported from all over the world. I received my peppers from Jim Duffy at Superhotchiles.com. You can visit his site to contact him about obtaining your own seeds or space peppers.

Posted in Burgers, Chili Peppers, Recipes, Sauces | Tagged , , , , |

Roasted Red Pepper Stuffed Chicken Breasts

Roasted Red Pepper Stuffed Chicken Breasts

Roasted Red Pepper Stuffed Chicken Breasts

Prepare to be stuffed! With roasted red bell peppers, that is. Certainly not a spicy dish in terms of heat, but absolutely high on the flavor scale. Roasted bell peppers bring an inherent sweetness to a dish, turning ordinary chicken into a go-to meal. This particular dish combines the roasted bell with cream cheese and seasonings, stuffed into a flattened chicken breast, then rolled in panko and lightly fried. Served with a chili-lime butter.

Roasted Pepper Stuffed Chicken Over Spicy Potato Mash

Ingredients

  • 2 chicken breasts
  • 1 roasted red bell pepper
  • 3 ounces cream cheese
  • 1 tablespoon chopped Rosemary
  • 2 tablespoons chili powder
  • 3 small yellow potatoes
  • 1 tablespoon crema
  • 2 tablespoons milk
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 2 tablespoons butter
  • Juice from 1 lime
  • ½ cup flour
  • ½ cup panko

Cooking Directions

  1. Pound the chicken flat with a meat tenderizer, then season with salt, pepper and chili powder.
  2. To a food processor, add bell pepper, cream cheese, rosemary and salt and pepper. Process until slightly smooth.
  3. Spoon the mixture onto the flattened chicken breasts, then roll the chicken up over the stuffing.
  4. Heat a pan to medium heat and add oil.
  5. Dip each rolled chicken breast in flour (lightly seasoned with salt, pepper and rosemary), then panko, then set into pan and cook about 5-6. Flip, cover and cook an additional 5-6 minutes, or until the chicken is cooked through.
  6. While chicken is cooking, boil the potatoes about 10 minutes, or until they are softened. Remove and set into a mixing bowl.
  7. Add garlic, milk, crema, chili powder, 1 tablespoon butter, and salt and pepper to taste. Mash with a fork.
  8. Melt 1 tablespoon butter, then add lime juice, chili powder. Mix well.
  9. To a plate, add potato mash, then add stuffed chicken and top with spicy lime butter.
  10. Serve.
Posted in Chicken, Chili Peppers, Recipes | Tagged , , , , |