Holi Habanero

Description

 

RECIPE FOR DIP:

2 Tablespoons Holi Habanero Dip mix
1 cup mayonnaise
1 cup sour Cream

Mix well and chill. Serve with chips, veggies, pretzels.

 

HOLI HABANERO CHILE RELLANO CASSEROLE

4 tsp. Holi Habanero mix  (less if you like it milder, more for hotter)
2-8 oz. packages cream cheese, softened
½ cup mayonnaise
4-7 oz. cans whole mild green chilies
1 pound grated cheddar cheese
5 eggs
1 ¼ cups milk
¼ cup flour
½ tsp. salt
Dash pepper

Mix first 3 ingredients.  Slit chilies lengthwise.  Remove seeds and drain.  Place one layer of chilies lengthwise in baking dish, spread with cream cheese mixture, place second layer of chilies over mixture. Mix eggs, milk, flour, salt & pepper well and pour over chilies. Sprinkle top with grated cheese. Bake uncovered at 350 for 45 minutes.

** roasted Chile peppers may be used if available

 

Habanero Mac & Cheese Boost

• Stir 1–2 tsp mix into prepared mac & cheese

            Turns basic into gourmet instantly.

 

Holi Habanero Oyster Crackers

Ingredients

• 1 (9 oz) bag oyster crackers
• ¼ cup neutral oil (vegetable or canola)
• 1–2 tbsp Holi Habanero Dip Mix (adjust for heat preference)

Directions (Oven Method )

1. Preheat oven to 250°F.
2. In a large bowl, whisk together oil + Holi Habanero mix .
3. Add crackers and toss until evenly coated.
4. Spread on a baking sheet in a single layer.
5. Bake 15–20 minutes, stirring once halfway through.
6. Cool completely before serving (they crisp up as they cool).
7. Store in freezer

No-Bake Version (Faster)

1. Mix oil + seasoning.
2. Toss with crackers until coated.
3. Let sit 30–60 minutes, stirring occasionally.
4. Store in freezer.

Street Corn (Elote-style)

• 2 cups roasted or canned corn (drained)
• ½ cup mayo
• ½ cup sour cream
• 1–2 tbsp mix
• Cotija or feta cheese
• Chopped cilantro for garnish

Serve warm or cold with tortilla chips or as a side dish with Holi Enchilada’s .
👉 Add lime juice for brightness.

 

Holi Habanero Enchiladas

Bold Heat • Creamy • Crowd Favorite

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup sour cream
• 4 oz. cream cheese, softened
• 1 (10) oz. can enchilada sauce (red or green)
• 1-2 tsp. Holi Habanero Dip Mix
• 1 ½ cups shredded cheese (cheddar, Monterey Jack or blend)
• 8 tortillas (flour or corn)

Directions

1. Preheat oven to 375°F
2. In a bowl, mix chicken, cream cheese, sour cream, and Holi Habanero mix
3. Spread a thin layer of enchilada sauce in a baking dish
4. Fill tortillas with chicken mixture, roll, and place seam-side down
5. Pour remaining sauce over top
6. Sprinkle with cheese
7. Bake 20–25 minutes until hot and bubbly

Serving Ideas

• Top with cilantro, avocado, or green onions
  • Add a squeeze of lime for brightness
  • Serve with Holi Habanero Street Corn