Twisted Pepper & Chef Alli Spice Up Taco Tuesday!

Addison B. · April 14, 2020 | Recipes · Recipes

Twisted Pepper & Chef Alli Spice Up Taco Tuesday! 

Raise your hand if Taco Tuesday is your favorite day of the week! (Our hands are raised!)

We didn't know that Taco Tuesday could get any better until Chef Alli and Twisted Pepper came around with these recipes that are sure to spice up your Taco Tuesday! 

Watch Chef Alli and Ellie (owner of Twisted Pepper) cook up these recipes! 

 

SHOP TWISTED PEPPER!

Shop Twisted Pepper's products on the From the Land of Kansas shop site, or on Twisted Pepper's shop site!

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Mexican Cheese Bread 

INGREDIENTS 

  • 1 loaf French bread, cut in half horizontally 
  • 1/3 cup unsalted butter, softened 
  • 1/3 cup mayonnaise 
  • 1/2 oz. (half of a package) Twisted Pepper Jalapeno Cheddar or Jalapeno Veggie Dip Mix 
  • Shredded cheddar cheese or Colby Jack cheese, as desired 

 

DIRECTIONS

Combine butter, mayonnaise and Twisted Pepper dip mix; spread over the bread, then sprinkle with cheese. Bake in a preheated 350 degree for 8-10 minutes or until hot throughout and cheese is bubbly. Use a pizza cutter to slice the cheese bread into wedges; serve at once. 

 

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5-Ingredient Creamy Chipotle Pasta Skillet 

 

INGREDIENTS 

  • 1 lb. small shell pasta, cooked according to package directions 
  • 2-3 cups whipping cream 
  • 1/2 oz. (half of a package) Twisted Pepper Chipotle Dip Mix, or to taste 
  • 2 cups shredded or chopped cooked chicken 
  • 1/2 cup frozen sliced bell peppers and onions, thawed, drained and chopped (or use fresh sliced bell peppers and onions that have been sautéed until softened) 

 

DIRECTIONS

In a 12” skillet over medium heat, bring 2 cups of cream to a low simmer, whisking often, letting the cream thicken just a bit. Stir in the Twisted Pepper Chipotle Dip Mix, along with the cooked pasta and shredded chicken; gently toss to combine. Let the pasta cook over low heat just until hot throughout and nicely thickened; fold in the peppers and onions and serve at once. (Add more cream if the pasta isn’t creamy enough for your taste!) 

 

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Texas Enchilada Pinwheels 

 

 INGREDIENTS 

  • 2 lbs. ground beef, cooked and crumbled, fats drained well 
  • 2 Tbs. tomato paste 
  • 8 oz. can tomato sauce 
  • 6 large flour tortillas (12-inch), warmed slightly 
  • 8 oz. cream cheese, softened 
  • 1/2 cup sour cream 
  • 1 oz. pkg. Twisted Pepper Texas Enchilada Dip Mix 
  • Shredded cheddar cheese or Colby Jack cheese, as desired 

 

 DIRECTIONS

In a large skillet, add the tomato paste and half of the Twisted Pepper Texas Enchilada Dip Mix to the cooked ground beef, stirring for 1-2 minutes, letting the tomato paste brown a bit. Stir in the tomato sauce, a little at a time, as needed to make a nice thick thick meat mixture; remove from the heat to cool slightly. 

 

Meanwhile, in a medium mixing bowl, combine the cream cheese with the sour cream and the remaining half of the Twisted Pepper Chipotle Dip Mix. 

 

Spread the prepared cream cheese mixture over the tortillas, working one at a time. Now top each tortilla with the reserved beef mixture, spreading it out evenly over the cream cheese layer; sprinkle with cheese, as desired. 

 

Tightly roll up each tortilla. Using a sharp knife, trim off each end of the prepared tortilla roll, then slice the roll into pinwheels, placing them onto a serving platter; serve at once. (Or, cover the pinwheels with plastic wrap and refrigerate until ready to serve at a later time.) 

 

 

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15-Minute Pork Steak Fajitas 

Makes 8-10 pork fajitas 

 

INGREDIENTS 

  • 2 lbs. pork steak, center bone removed, sliced into 3/4” strips 
  • vegetable or canola for sautéing pork 
  • 2-3 Tbs. Twisted Pepper Fajita Seasoning blend, to taste 
  • 3 Tbs. orange juice 
  • zest of 1 lime, if desired 
  • 1 lb. package frozen onion and bell pepper strips, thawed and drained well 
  • Small flour tortillas, warmed 
  • Fajita toppings as desired, such as shredded cheese, sour cream, salsa, cilantro, etc 

 

 DIRECTIONS

Place the pork strips, Twisted Pepper Fajita Seasoning, and orange juice (plus the lime zest, if desired) into a gallon bag, pressing out all the air and sealing the bag. Using your fingers, massage the bag to incorporate the seasonings into the pork; let the pork season for 10-15 minutes. 

 

When you are ready to cook the pork, add a bit of oil to a large skillet over medium high heat. While the oil is heating, drain the pork strips well using a colander to shake them around a bit. 

 

When the oil is nicely hot, add the pork steak strips, browning them off on all sides. Reduce the heat to medium, continuing to cook the pork until it is fully cooked throughout, approx 8-10 minutes. 

 

Push the cooked pork steak strips to the outer edge of the skillet, turning the heat to high. Add the drained onions and bell peppers to the center of the skillet, letting them sizzle as they hit the hot surface. Cook the veggies for 30-60 seconds, then combine them with the warm cooked pork; remove the skillet from the heat. 

 

Place the cooked pork and vegetables into warm tortillas; top with your favorite toppings and serve at once.