Ay! Chihuahua Recipes

Ay! Chihuahua Hot Grilled Shrimp

1 lb. Large shrimp (with shells on)
1 Bottle Ay! Chihuahua Spicy Barbecue & Dipping Sauce
1 Sweet red onion, cut into 1-inch pieces
1 Red and 1 yellow bell pepper, cut into 1-inch pieces
1 Pint cherry tomatoes

Wash shrimp in cold water and pat dry. Using kitchen scissors, cut shrimp shells along the spine but leave shells on and tails intact. Remove veins from backs of shrimp. Place shrimp in a large, deep bowl and cover ¾ of the barbecue sauce. Allow to marinate in the refrigerator for 1 hour. Meanwhile, soak wooden skewers in cold water for 1 hour.

Prepare grill. While grill is heating, thread shrimp and vegetables on wet skewers. Grill kebabs over medium-hot grill, brushing with remaining barbecue sauce while they cook. Cook about 3 minutes per side or just until shrimp are done. Serves 4.

Courtesy June Naylor, Star-Telegram

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Ay! Chihuahua Berry Smokey Dip

1-8oz. Pkg. of cream cheese softened
2 T. Ay! Chihuahua Barbecue Sauce
3 T. Raspberry preserves (peach or blackberry may be substituted)

Combine all ingredients until smooth. This dip can be served on graham crackers or fruit.

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Ay! Chihuahua Finishing Glaze for Grilled Salmon

¼ Cup Ay! Chihuahua Smokey Pecan Barbecue Sauce
⅛ Cup butter
1 to 2 lbs grilled salmon
2 T. Olive Oil

Combine all ingredients in a small saucepan. Cook until butter is melted. Using a basting brush glaze salmon with the sauce.

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Ay! Chihuahua Ranch Chicken Salad

1 Bag of mixed spring greens
1 Grilled chicken breast cut into strips
½ to ¾ Cup Canned black beans drained & rinsed
½ to ¾ Cup Frozen Baby sweet corn-thawed
¾ Cup Shredded Mexican cheeses
½ Cup Diced purple onion
1 Cup Diced tomatoes

Combing all ingredients in a large salad bowl and toss with Ay! Chihuahua Ranch salad dressing. For dressing mix ¾ Cup Ay! Chihuahua Hotter BBQ Sauce and 1 Cup Ranch Dressing.

Optional additions: Diced Avocado, Cucumbers, Green and Red pepper.

This salad looks great layered with avocado slices. Enjoy!

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Ay! Chihuahua Grilled Chicken Pizza

1 10 inch prepared pizza crust
1 to 2 Cups Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)
2 Cups grated white natural melting cheese. We used Chihuahua Queso Blanco Para cheese
2 grilled chicken breast sliced
¼ Cup red onion
⅛ Cup chopped fresh cilantro

Spread the Ay! Chihuahua BBQ sauce of your choice on the prepared pizza crust. Top with grated cheese, chicken slices, red onion and cilantro. Bake in a 360° degree oven until cheese is melted.

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Smokey Grilled Pineapple

1 Fresh Pineapple
½ to ¾ Cup Butter melted
1 to 2 T. Ay! Chihuahua Smokey Pecan
Splash of rum (optional, but awfully good)

Cut pineapple crosswise into ½ to ¾ inch thick slices. Combine melted butter, BBQ sauce and rum. Grill pineapple for 3-8 minutes on each side, basting often.

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Ay! Chihuahua Individual Grilled Meatloaves

1 to 1 ½ lbs. Lean ground beef
2 T. Finely chopped green pepper
1 Slice white bread, torn into small pieces
1 T. Finely chopped jalapeno pepper
¼ Cup milk
2 T. Ay! Chihuahua Barbecue Sauce
1 Egg
1 ½ T. Chopped fresh basil
⅛ t. Black pepper
4 Slices bacon

In mixing bowl combine all ingredients except bacon. Divide mixture into 4 equal portions. Form each portion into a loaf shape. Wrap a slice of bacon around each loaf. Secure the bacon with a wooden toothpick.

Preheat grill on high. Reduce heat and grill meatloaves about 25 minutes, or until bacon is crisp and meatloaves are of desired doneness. Be sure to remove toothpicks before serving.

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Grilled Chicken Quesadillas

3 Grilled chicken breasts sliced into strips
½ Cup Chopped red onion
½ Cup Chopped fresh cilantro
2 Cups Grated white Mexican melting cheese
1 Bottle Ay! Chihuahua Barbecue & Dipping Sauce
1 Package 6 inch flour tortillas
Margarine or Butter

Toss grilled chicken strips in ½ cup BBQ sauce.  Brush one side of tortilla with margarine or butter and place on the grill. Layer ¼ cup cheese, approximately ¼ cup chicken pieces, onion, cilantro and a little additional cheese on top.  Top with another flour tortilla. Brush the top with butter or margarine and flatten with a spatula. Grill till golden brown on both sides. Remove to a cutting board and cut into four wedges. Serve with additional Ay! Chihuahua Barbecue Sauce for dipping.

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Grilled Stuffed Jalapenos

10 Whole jalapenos with seeds and membrane removed
½ Cup Grated white Mexican melting cheese
½ Cup Cream cheese softened
¼ Cup Ay! Chihuahua Barbecue Sauce

Mix cream cheese, BBQ sauce, and grated cheese together.  Fill each pepper with cheese mixture and place jalapenos on grill over medium heat. Cook until cheese is melted and jalapenos are soft, about 20-30 minutes.

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Ay! Chihuahua Chile Pecan Chicken

4 boneless chicken breasts
1 ½ Cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)
1 Cup toasted pecans
2 tbsp. Olive Oil
½ Cup minced onion
1 ½ tsp honey
5 large cloves garlic, minced
2 tbsp. butter, cut into pieces
1 tbsp. minced, seeded jalapeno
2 tbsp. chopped onions 1 cup chicken broth
½ tsp. ground ancho chile
Salt and Pepper to taste

Preheat oven to 350°.  Spread pecans on a baking sheet and toast in oven until fragrant and lightly browned, about 10 minutes.  Cool, chop and set aside.  Increase oven to 450°.  Season the chicken breasts with salt and pepper.  Sear the chicken over high heat in a lightly-oiled oven-safe skillet for 2 minutes on each side.  Place pan in the oven for 7 minutes.  Remove breasts and keep warm.  For the sauce:  In saute pan heat oil over medium heat.  Add the onions, garlic, jalapenos and pinch of salt & pepper.  Cook until soft.  Add chicken broth and Ay! Chihuahua BBQ Sauce. Simmer until reduced by a quarter (about 16 minutes).  Add the chile, cumin, honey and pecans.  Remove pan from heat and swirl in butter pieces until melted.  Our over chicken breasts and top with green onions.  Serves 4

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Ay! Chihuahua Barbecue & Dipping Sauce

Think outside of the box with these wonderful sauces. Use to dip your favorite raw vegetables in. The sauces are always great as a condiment with french fries, onion rings or chips.

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Ay! Chihuahua Corn Dish

1 package frozen corn
½ cup red bell pepper
½ cup green bell pepper
½ cup purple onion
¾ cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)

Prepare corn according to the package
directions.  After corn is ready add the remaining ingredients and chill.

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Ay! Chihuahua Party Mix

¼ cup butter or margarine
3 tsp Worcestershire sauce
3 tbsp. Ay! Chihuahua Chipotle Pecan Rub
3 cups Wheat Chex cereal
3 cups Corn Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic flavor bagel chips broken
into bite size portions

Heat oven to 250°F. Melt butter then stir in next 2 ingredients.  Gradually add the remaining ingredients.  Stir mixture until coated evenly.  Bake for 1 hour, stirring every 15 minutes.  Approximately 12 servings (1 cup each)

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Chipotle Pecan Chicken Wings

Preheat oven to 375° degrees.  Spray baking sheet with non-stick cooking spray. Liberally coat wings with Ay! Chihuahua Chipotle Pecan Rub.  Bake in oven for approximately 45minutes.

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Ay! Chihuahua Smokey Cream Cheese

1-8oz Cream Cheese bar
¾ cup Smokey Pecan BBQ Sauce

Pour BBQ sauce over cream cheese.  Serve with 
crackers for a wonderful appetizer.

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Ay! Chihuahua Onion Dip

1 envelope of your favorite onion soup & dip mix.
½ cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan),

Blend all ingredients and chill.  Serve with your favorite chips or vegetables.

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Ay! Chihuahua Baked Beans

1 can baked beans
¼ cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)

Mix the ingredients in a saucepan and heat over medium heat until warm, stirring occasionally.

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Ay! Chihuahua Barbecue Pasta

1 tbsp. olive oil
3 beef or chicken sausage links sliced
2 cups penne pasta
¾ cups frozen corn
½ cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)
½ cup sour cream
½ cup scallions chopped

Heat the olive oil over medium heat in a nonstick skillet.  Add the sausage and cook until browned. While the sausage is cooking start the penne pasta cooking according to package directions. Cook the corn also according to package directions and add to pasta during the last minute of cooking the pasta. Drain pasta, corn mixture and return to pot. In a small mixing bowl mix barbecue sauce and sour cream. Over low heat mix the pasta mixture and the barbecue mixture until well combined and heated. Remove from heat and add scallions along with the cooked sausage.  Toss and serve.

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Deviled Eggs

12 Hard cooked eggs, peeled and cut in half
½ Cup mayonnaise
2 tbsp. Prepared yellow mustard
¼ Cup Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)
¼ Cup minced sweet onion
¼ Cup Olive juice, sweet pickle juice or dill pickle juice

Mash yolks, and fold in remaining ingredients. Fill the whites generously with the mixture. Drizzle each half with barbecue sauce.  Makes 24 servings

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Ay! Chihuahua Big Ole Mess

1 lb. Buddy's All Natural Chicken Sausage cut into chunks
3 Jalapeno peppers, sliced
1 Green pepper, cut into bite-size chunks
1 Sweet onion, cut into bite sized chunks
¼ Cup Ay! Chihuahua Barbecue Sauce (Spicy or Smokey Pecan)

Place sausage, peppers and onion in foil bag.  Pour the Ay! Chihuahua Barbecue Sauce over the mixture and seal in a foil bag.  Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of the bag. This is a great appetizer or main dish. 

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Holiday Cranberry Meatballs

1 Bottle Ay! Chihuahua BBQ Sauce (Spicy or Smokey Pecan)
12 oz can of whole berry cranberry sauce
2 to 3 lbs. Meatballs  (Ground beef, ground chicken, ground turkey   or cocktail weenies)

Combine Ay! Chihuahua BBQ sauce and cranberry sauce in a large saucepan.  Add the meatballs and simmer for approximately one hour.  Transfer to a chafing dish for serving.

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Sweet Potato Casserole

4 large sweet potatoes
3 eggs
1 cup sugar
1 tsp. Ay! Chihuahua Chipotle Pecan Seasoning
¼ tsp. vanilla
1 stick butter
⅓ cup brown sugar
½ cup chopped pecans

Bake sweet potatoes at 400° for 40 to 60 minutes. Once potatoes are cooked then let them cool to the touch then peel. Mix the peeled potatoes with the beaten eggs, sugar, pecan seasoning, and vanilla to potatoes and mix until smooth. Pour mixture into baking dis and bake for 30 minutes at 300°. Melt butter and pour over potato mixture, then sprinkle brown sugar over mixture followed by the pecans. Bake for an additional 20 minutes. Use a 9x13x8 inch baking dish.

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Smokey Pecan Seasoning & Rub Butter

1 stick unsalted butter (softened)
4 tsp. Smokey Pecan Rub

Combine Rub with softened butter and roll into a log. Use wax paper to assemble log. Chill. Slice and serve on hot grilled chicken, pork, or fish. This easy recipe makes a beautiful presentation and will make you look like a pro. Also, great on baked or mashed sweet potatoes.

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Smokey Pecan BBQ Cranberry Pork Roast

1 boneless Pork Roast
1 can Cranberries
1 cup Smokey Pecan BBQ Sauce

Combine cranberries and the Smokey Pecan BBQ sauce in a crock and mix thoroughly. Put boneless pork roast into crock pot and coat with mixture. Cook on low all day.(8 hours)

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Brisket

To slow cook a brisket we suggest using an oven bag. Large size bag for a 10lb brisket.  Put the brisket into the bag then add 1 bottle of liquid smoke then close the bag. Cook for 4-5 hours at 250°. To slice the brisket once it is cooked slice across the grain and serve with Ay! Chihuahua BBQ & Dipping Sauce. For added flavor you can marinate the meat in the bag overnight in the refrigerator.

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Chipotle Pecan Cheese Ball

1 8oz bar cream cheese softened
½ cup crushed pineapple drained well
2 TBS Chipotle Pecan Seasoning
2 cups chopped pecans

In a large bowl mix together the cream cheese, pineapple and Chipotle Pecan Seasoning. After the ingredients are mixed thoroughly, roll mixture into a ball, wrap in wax paper, and chill. After chilled, roll cheese ball in pecans to coat the surface. I suggest refrigerating for 30 minutes before serving with your favorite crackers.

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