Bonnies Raspberry Chipotle Appetizer Recipes

Steps:

• Place cream cheese on shallow serving dish.
• Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

Steps:

• 1. Chop peppers. Mix cream cheese and preserves until well blended. Add chopped peppers with a bit of the adobe sauce. Blend together. Keep refrigerated until 10 minutes before serving with tortilla chips. The heat of the peppers sneaks up on you, so adjust number of peppers to suit your own tastes and tolerance. More chopped peppers can always be added, but not taken away.