Type what you have

Ingredients

• ✓ hot pepper sauce
• cooking spray
• chicken chunk
• cheddar cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Ingredients

• ✓ hot pepper sauce
• corn tortilla
• mozzarella cheese
• black olive
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
4. 4 Cut the quesadillas into triangles and serve.

By Cody

Ingredients

• ✓ hot pepper sauce
• butter
• cornstarch
• milk
• cheddar cheese
• cream cheese
• taco seasoning mix

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Ingredients

• ✓ hot pepper sauce
• flour tortilla
• refried bean
• american cheese
• black pepper
• sour cream

Instructions

1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Ingredients

• ✓ hot pepper sauce
• ground beef
• water
• taco seasoning mix
• taco shell
• corn chip
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Ingredients

• ✓ hot pepper sauce
• jalapeno pepper
• dill pickle
• tequila
• garlic
• onion
• black pepper
• dill

Instructions

1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Ingredients

• ✓ hot pepper sauce
• tomato
• water
• kidney bean
• corn
• whole wheat rotini pasta
• firm tofu
• wheat germ

Instructions

1. 1 Combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, and hot pepper sauce in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes.

By Joel N Alta Morris

Ingredients

• ✓ hot pepper sauce
• avocado
• tomato
• green onion
• black bean
• mexicorn
• red wine vinegar
• canola oil

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ hot pepper sauce
• tomato
• avocado
• green onion
• black bean
• corn
• red wine vinegar
• vegetable oil

Instructions

1. 1 Mix tomatoes, avocado, green onions, black beans, corn, vinegar, oil, and hot pepper sauce together in a bowl. Chill in the refrigerator for 1 hour.

By Keera Michalak-Franko

Ingredients

• ✓ hot pepper sauce
• chicken broth
• celery
• onion
• green enchilada sauce
• pumpkin puree
• chicken breast
• corn

Instructions

1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Ingredients

• ✓ hot pepper sauce
• cheddar cheese
• mayonnaise
• black olive
• jalapeno pepper
• garlic powder
• tomato
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
3. 3 Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

By Ingrid

Ingredients

• ✓ hot pepper sauce
• avocado
• broccoli
• red onion
• garlic
• lime juice
• cilantro
• salt

Instructions

1. 1 Boil or steam broccoli until very soft.
2. 2 In a large bowl, mash broccoli with avocado. Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes. Season to taste with salt.

By Julie MacLaren

Ingredients

• ✓ hot pepper sauce
• tomato
• garlic
• onion
• water
• black pepper
• salt
• hot chile sauce

Instructions

1. 1 Preheat the broiler.
2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Ingredients

• ✓ hot pepper sauce
• corn
• butter
• lime juice
• crema mexicana
• chili powder
• salt
• cotija cheese
• lime

Instructions

1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Ingredients

• ✓ hot pepper sauce
• lime
• chile-lime seasoning
• ice
• tomato juice cocktail
• chamoy
• worcestershire sauce
• soy sauce
• cayenne pepper
• dark beer

Instructions

1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Ingredients

• ✓ hot pepper sauce
• garlic
• chipotle pepper
• adobo sauce
• olive oil
• cumin
• edamame
• water
• salt
• pepper

Instructions

1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Ingredients

• ✓ hot pepper sauce
• cream cheese
• sour cream
• refried bean
• cheddar cheese
• monterey jack cheese
• green onion
• parsley
• taco seasoning mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix cream cheese and sour cream together in a medium bowl until well blended.
4. 4 Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.
5. 5 Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.
6. 6 Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.

By J Van Liere

Ingredients

• ✓ hot pepper sauce
• tomato
• green onion
• jalapeno pepper
• cilantro
• lime juice
• black pepper
• garlic powder
• salt

Instructions

1. 1 Pulse tomatoes, green onions, jalapeño peppers, and cilantro in a blender or food processor to desired consistency. Transfer to a serving bowl. Mix in lime juice, hot pepper sauce, black pepper, garlic powder, and salt until well combined.

By JennyJenn

Ingredients

• ✓ hot pepper sauce
• shrimp
• lime
• tomato
• yellow onion
• cucumber
• serrano pepper
• salt
• pepper
• tostada shell

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• chicken breast
• pepper jack cheese
• cheddar cheese
• sour cream
• cilantro
• red pepper flakes
• garlic powder
• onion powder
• flour tortilla
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Ingredients

• ✓ hot pepper sauce
• worcestershire sauce
• cider vinegar
• soy sauce
• chili powder
• garlic
• chicken thigh
• vegetable oil
• onion
• green bell pepper
• lemon

Instructions

1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Ingredients

• ✓ hot pepper sauce
• shrimp
• tomato
• red onion
• cucumber
• cilantro
• bloody mary mix
• lime
• salt
• black pepper

Instructions

1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Ingredients

• ✓ hot pepper sauce
• ham
• green onion
• green bell pepper
• cheddar cheese
• flour tortilla
• egg
• half-and-half
• milk
• flour
• garlic powder

Instructions

1. 1 Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
2. 2 In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

By dblunck

Ingredients

• ✓ hot pepper sauce
• chorizo sausage
• cooking spray
• egg
• milk
• salt
• pepper
• corn tortilla
• monterey jack cheese
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.
2. 2 Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.
3. 3 Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.
4. 4 Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

By BEARNESTA

Ingredients

• ✓ hot pepper sauce
• chuck roast
• salt
• black pepper
• olive oil
• onion
• green chile pepper
• chili powder
• cayenne pepper
• garlic powder

Instructions

1. 1 Gather the ingredients.
2. 2 Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
3. 3 Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
4. 4 Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
5. 5 Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
6. 6 Serve in tacos or burritos (see Cook's Note).

By CHARLEY357

Ingredients

• ✓ hot pepper sauce
• tomato
• onion
• green chili
• white vinegar
• brown sugar
• garlic powder
• cumin
• oregano
• coriander
• salt

Instructions

1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Ingredients

• ✓ hot pepper sauce
• chicken breast
• chili powder
• salt
• pepper
• olive oil
• green bell pepper
• onion
• jalapeno pepper
• tomato

Instructions

1. 1 Season chicken with 1/2 tablespoon chili powder, salt, and pepper. Heat oil in a large skillet over medium-high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
2. 2 In the same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining 1/2 tablespoon chili powder, and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.

By CapeCodLorrie

Ingredients

• ✓ hot pepper sauce
• shrimp
• red onion
• cilantro
• garlic
• tomato juice
• clam juice
• ketchup
• lime juice
• horseradish
• salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Ingredients

• ✓ hot pepper sauce
• cooking spray
• chicken breast
• taco seasoning mix
• potato
• onion
• green bell pepper
• garlic
• oregano
• tomato
• green chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.
3. 3 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Teresa_S

Ingredients

• ✓ hot pepper sauce
• tomato
• sweet onion
• ketchup
• tomato juice
• clam juice
• salsa
• cilantro
• salsa verde
• lime juice
• garlic
• shrimp
• avocado

Instructions

1. 1 Mix together Roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl until well combined; cover the bowl and refrigerate until cold, about 1 hour.
2. 2 Cut tails from shrimp, if present, and gently fold into chilled tomato mixture. Stir avocado into shrimp cocktail until incorporated.

By JeffnJamie