Recipes

FIESTA CHEESY POTATOES
CHUCK’S TROPICAL PORK
CHUCK STYLE CHICKEN
CHUCK’S FAMOUS CHILI
ORIGINAL SALSA CHICKEN CASSEROLE
SPICY SKILLET BEEF
DAVE’S SALSA CHICKEN
CHUCK’S FAVORITE SALMON
DAVE’S OVEN FAJITAS
CHUCK’S “SMOKIN’ HOT” CHILI
SPICY SRIRACHA TUNA SALAD
SPICED-UPPED MEATLOAF
BRING ON THE HEAT 7 LAYER DIP
SOUTHWEST CHICKEN PASTA

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FIESTA CHEESY POTATOES

cheesy-potatoes

Prep time is 5 minutes!! Everyone in the family will enjoy this tasty side dish.

1 – 16 oz. container Chuck & Dave’s Mexicalli Dip
1 – 16 oz. bag shredded cheddar cheese
1 – 30 oz. bag of frozen hash browns (thawed)

Combine all ingredients and mix well. Place in a greased casserole pan.
Bake at 325 degrees for 1 hour and enjoy!


CHUCK’S TROPICAL PORK
This yummy pulled pork recipe will make you feel like you should have spent more prep time.

2 – 16 oz. containers Chuck & Dave’s Peach Mango Salsa
3-4 lbs. boneless pork shoulder

Position pork shoulder in pan, and cover with Peach Mango Salsa.
Place in crock pot on low for 8-10 hours, or in 325 degree oven for 4.5 hours.


CHUCK’S CHICKEN STYLE
4 chicken breasts
1 – 16 oz. container Chuck & Dave’s Chipotle Salsa

Spray skillet with cooking oil, add chicken and brown for 2-3 minutes per side. Add the Chuck & Dave’s Chipotle Salsa, reduce to medium heat and cook for an
additional 15-20 minutes until salsa thickens in pan.


CHUCK’S FAMOUS CHILI

Thick-&-Chunky-Chili

2 onions
3 green peppers
4-5 garlic cloves
1 Tbsp vegetable oil
1 Tbsp chili powder
½ Tbsp cumin
4 lbs. ground sirloin (or try buffalo burger for a robust low fat alternative)
4 – 16 oz. Chuck & Dave’s Mexican Medium Salsa
2 – 14 oz. cans of chili beans
1 – 28 oz. can diced tomatoes
2 – 16 oz. cans of refried beans

Dice onions, garlic and green pepper. Sauté in pot with vegetable oil. Add ground sirloin, chili powder and cumin. Cook until browned. Add Chuck & Dave’s Mexican Medium Salsa, chili beans, diced tomatoes and refried beans. Stir until well mixed. Simmer for 45-60 minutes over low heat. Add additional cumin & chili powder to taste.

Serve with Chuck & Dave’s Mexicali dip, sour cream, cheddar cheese, cilantro or jalapeño slices.


ORIGINAL SALSA CHICKEN CASSEROLE
1 c uncooked rice
1 – 16 oz. Chuck & Dave’s Original Salsa
1 c corn kernels
1 can black beans
1 c chicken broth
1 tsp chili powder
1.5 lbs diced chicken or chicken tenders
1 c shredded cheddar cheese
4 green onions

Mix Chuck & Dave’s Original salsa, rice, corn, black beans (rinsed), chicken broth, chili powder.
Place in a greased casserole dish. Place the chicken evenly around the dish and press to cover with mixture and a tight lid or foil wrap. Bake in 375 degrees oven for an hour, then sprinkle cheese and cook for an additional 5 minutes or until cheese is melted.
Sprinkle with green onions and serve.


SPICY SKILLET BEEF
1 lb. ground beef
½ chopped onion
1 cup rice (brown can be used)
2 cup water
1 – 16 oz container Chuck & Dave’s Sweet Onion Salsa
1 can black beans
1 can diced tomatoes
1 cup shredded cheddar cheese

In large skillet brown ground beef and chopped onion. Drain and set aside. In same skillet add the rice and water, bring to a boil then add the browned beef, Chuck & Dave’s Sweet Onion Salsa, black beans, and diced tomatoes. Once returned to a boil, reduce heat to medium, cover and cook for 30 minutes. (If using instant rice, cut cooking time accordingly. If brown rice, increase time as needed.)
Uncover, sprinkle with cheese and let remaining liquid cook down.


DAVE’S SALSA CHICKEN
4 skinless chicken breasts
1 – 16 oz. container Chuck & Dave’s Mexican Mild Salsa
1 tbsp garlic salt
1 cup shredded cheddar cheese
2 Tbsp sour cream

Preheat oven to 375 degrees. Place chicken in a lightly greased baking dish. Season chicken with garlic salt on both sides. Pour Chuck & Dave’s Mexican Mild Salsa over chicken and bake for 25-35 minutes, until chicken is done. Sprinkle with cheese and bake for an additional 5 minutes or until melted.
Top each piece with a dollop of sour cream and serve.


CHUCK’S FAVORITE SALMON
4 salmon fillets
1 – 16 oz. Chuck & Dave’s Artichoke and Garlic Salsa
cooking spray
salt
pepper

Preheat oven to 400 degrees.
Spray baking sheet with cooking spray. Season salmon with salt & pepper. Cook for 11-14 minutes.
Remove from oven, top with Chuck and Dave’s Artichoke and Garlic salsa, and serve.


DAVE’S OVEN FAJITAS
1 – 16 oz. container Chuck & Dave’s Roasted Garlic Salsa
½ Tbsp corn starch
1 large Vidalia onion
2 green bell peppers
1 red bell pepper
1 lb. sirloin steak
2 Tbsp vegetable oil
8 tortillas
8 oz. sour cream
¼ bunch of cilantro

Preheat oven to 400 degrees. Cut the onion and bell peppers into ¼ inch strips. Slice the sirloin acrossthe grain in thin strips. Add veggies, meat, Chuck & Dave’s Roasted Garlic salsa, corn starch and oil to a 9 x 13 inch casserole dish. Mix all together so everything is coated with salsa. Bake in oven for 35-40 minutes, stirring occasionally. Remove from oven. Squeeze lime over dish. Place a scoop of meat & veggies on each tortilla, add a tsp of sour cream and a sprig of cilantro. Enjoy.


CHUCK’S “SMOKIN’ HOT” CHILI

Smokin'-Hot-Chili

2 onions
3 green peppers
4-5 garlic cloves
1 Tbsp vegetable oil
1 Tbsp chili powder
½ Tbsp cumin
1 Tbsp cayenne pepper
4 lbs. ground sirloin (or try buffalo burger for a robust low fat alternative)
4 – 16 oz. Chuck & Dave’s Smokin’ Hot Salsa
2 – 14 oz. cans of chili hot beans
1 – 28 oz. can diced tomatoes
2 – 16 oz. cans of refried beans

Dice onions, garlic and green pepper. Sauté in pot with vegetable oil. Add ground sirloin, chili powder, cumin and cayenne pepper. Cook until browned. Add Chuck & Dave’s Smokin’ Hot Salsa, chili hot beans, diced tomatoes and refried beans. Stir until well mixed. Simmer for 45-60 minutes over low heat. Add additional cumin, cayenne pepper & chili powder to taste.

Serve with Chuck & Dave’s Mexicali dip, sour cream, cheddar cheese, cilantro or jalapeño slices.
** For less heat substitute Chuck & Dave’s Mexican Medium or Mild for the Smokin’ Hot salsa.


SPICY SRIRACHA TUNA SALAD

Sriracha-Tuna-Photo

8 oz. Chuck & Dave’s Sriracha salsa
6 oz. can of tuna (drained)
2 cups baby greens
1 cup spinach
1 cup sliced cucumber
1 small red bell pepper julienned

Combine Chuck & Dave’s Sriracha salsa with tuna in a bowl and mix. In a separate bowl mix greens, spinach, cucumber and red bell pepper. Place greens on dish, then top with salsa/tuna mixture.


SPICED-UPPED MEATLOAF

Thick-&-Chunky-Meatloaf

1 ½ lbs. ground beef
16 oz. container Chuck and Dave’s Thick & Chucky Salsa
1 egg
1 cup bread crumbs

Preheat oven to 350 degrees. Reserve ¼ of Chuck and Dave’s Thick & Chunky Salsa. In large bowl mix remaining ingredients. Shape into a “football” and place on a greased 13×9 baking pan. Spoon the remaining salsa over top of meatloaf. Bake for 1 hour. Let rest 10 minutes before serving


BRING ON THE HEAT 7 LAYER DIP
16 oz. can refried beans
16 oz. Chuck & Dave’s Mexican Hot salsa
16 oz. sour cream OR try Chuck & Dave’s Mexicali Dip
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 bunch sliced scallions
6 oz. can of sliced black olives

On large serving platter spread refried beans. Pour Chuck & Dave’s Mexican Hot salsa (Can substitute Chuck & Dave’s Medium or Mild flavors if less heat is desired.) Spread the sour cream/Chuck & Dave’s Mexicali Dip. Sprinkle Cheddar Cheese. Layer lettuce, toped with scallions and black olives.

** Best served with Chuck & Dave’s Tortilla Chips!!


SOUTHWEST CHICKEN PASTA
1 lb. boneless skinless chicken breasts or thighs cut into 1” pieces
24 oz. Chuck & Dave’s Southwest Salsa
2 cups frozen corn
16 oz. can of black beans (drain & rinse)
2 Tbsp oil
1 lb. cooked pasta
¼ bunch cilantro (optional)

In a large skillet heat oil and sauté chicken over medium high heat. Brown for 2-3 minutes per side.
Add Chuck & Dave’s Southwestern salsa, corn and black beans. Bring to a boil. Reduce heat to simmer. Cover and cook 5-10 additional minutes. Serve over cooked pasta. Garnish with additional cilantro.