This holiday season, we’ve joined delicious forces with Notso Hot Sauce to give the gift of three mouth-watering, party-ready recipes to the world. They’re perfect for New Year’s Eve festivities and Saturday night ski lodge soirees — really, any occasion that needs some spicing up!
Want to bring the heat to your next gathering? Here’s how it’s done:
What’s better than a colossal, fully-loaded burrito? An adorably crave-able mini version, of course! We’re talking juicy tomatoes, hearty black beans, zesty salsa and plenty of ooey gooey cheese. Just try not to eat the entire platter before the guests arrive!
Use a pizza slicer to cut tortillas into 4 wedges. Heat 1 cup of Cuban Black Bean Soup and add 1/2 cup cheddar cheese to thicken. Cook and season the taco meat, then add the soup mixture. Place a scoop of the mixture onto each burrito wedge. Top with remaining shredded cheddar cheese and drizzle with your choice of Itso or Notso Hot Sauce. Fold the burrito and add toppings to taste.
We were told it couldn’t be done. Two comfort food classics together in one insanely tasty hand-held bite is just too much yum to handle. “Impossible!” they said. We know, it sounds almost too good to be true. Almost.
Preheat oven to 350 degrees fahrenheit. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. On the stove over medium-low heat, reduce the Broccoli Cheddar Soup and add mozzarella cheese to thicken. Boil the macaroni for about 8 minutes. Drain the macaroni and stir in butter and egg until the pasta is evenly coated. Stir 1 cup of cheddar cheese and the Broccoli Cheddar Soup mixture into the pasta. Spoon the mixture into the muffin tin. Drizzle the remaining 1/2 cup of cheddar cheese and the bread crumb mixture over the top of each spoonful. Bake for 30 minutes, or until the topping is nicely browned. Allow muffins to cool and set for a few minutes before removing from the pan. Add salt and pepper to taste and drizzle with your choice of Itso or Notso Hot Sauce once ready to serve.
Is this some kind of scrumptious joke? We’re happy to report this recipe is not a figment of your culinary imagination — it’s a bite sized dream come true. Whip up a tray of these little wonders and blow your guests’ minds…and their taste buds!
Remove the stems from the mushrooms. Mix the cream cheese with 1 cup of the Bacon Potato Corn Chowder. Fill each mushroom with 1 teaspoon of the cream cheese mixture. Sprinkle the caps with salt and pepper. Broil at 400 degrees fahrenheit for 10 minutes or until cheese is melted. Top with chopped chives and drizzle with your choice of Itso or Notso Hot Sauce.
Since it’s #FreebieFriday, we’re giving away a souper special swag pack featuring Boulder Organic swag and Notso Hot Sauce!
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