Type what you have

Ingredients

• ✓ hot sauce
• vegetable oil
• pork sausage
• cornbread
• egg
• bell pepper
• onion
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ hot sauce
• flour tortilla
• butter
• egg
• cheddar cheese
• avocado
• tomato
• cilantro
• salt
• black pepper

Instructions

1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Ingredients

• ✓ hot sauce
• olive oil
• chorizo
• corn tortilla
• onion
• jalapeno pepper
• garlic
• egg
• salt
• black pepper
• tomato
• avocado
• lime
• cheddar cheese
• sour cream

Instructions

1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Ingredients

• ✓ hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ hot sauce
• butter
• egg
• hot dog bun

Instructions

1. 1 Melt butter in a nonstick skillet over medium-high heat. Add egg and cook until it begins to bubble, about 1 minute. Flip egg and cook until set, 2 to 3 minutes more.
2. 2 Roll egg, place in hot dog bun, and top with hot sauce.

By Seth Kolloen

Ingredients

• ✓ hot sauce
• vegetable oil
• hash brown potato
• bacon
• red bell pepper
• jalapeno pepper
• egg
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
2. 2 Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
3. 3 Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

By Ali Roux

Ingredients

• ✓ hot sauce
• cooking spray
• veggie tots broccoli and cheese
• egg
• bacon
• scallion

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Heat a 6- to 7-inch waffle iron to medium-high heat. Spray liberally with cooking spray. When ready, open and arrange the Veggie Tots, touching each other, to fill the iron. Close and press firmly. Cook 5 minutes.
3. 3 Remove and place on a wire rack over a sheet tray. Hold warm in the oven. Repeat to make a second waffle.
4. 4 Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Cut each waffle in half. Serve each half topped with 2 slices of bacon and 1 fried egg. Garnish with scallions and hot sauce, if desired.

By Green Giant

Ingredients

• ✓ hot sauce
• cooking spray
• spinach
• egg white
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a muffin tin with cooking spray.
2. 2 Combine spinach, egg whites, Cheddar cheese, hot sauce, salt, and black pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 full.
3. 3 Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.

By cait713

Ingredients

• ✓ hot sauce
• country sausage
• butter
• all-purpose flour
• milk
• black pepper
• salt
• biscuit

Instructions

1. 1 Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
2. 2 Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
3. 3 Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
4. 4 Serve immediately over hot biscuits.

By Nicole McLaughlin

Ingredients

• ✓ hot sauce
• egg
• salt
• black pepper
• breakfast sausage
• chive
• bagel
• cheddar cheese
• sriracha sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
2. 2 Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.
3. 3 Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
4. 4 While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
5. 5 Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.

By Annie Campbell

Ingredients

• ✓ hot sauce
• cooking spray
• egg
• cheddar cheese
• cottage cheese
• all-purpose flour
• butter
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees. Coat an 8-inch square baking pan with cooking spray.
2. 2 Combine eggs, Cheddar cheese, cottage cheese, flour, butter, baking powder, and salt in a large bowl. Stir to mix well. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a knife inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes. Top with hot sauce before serving.

By PixieFreak

Ingredients

• ✓ hot sauce
• top sirloin steak
• salt
• black pepper
• bread crumb
• butter
• egg
• butter
• butter
• water
• green onion

Instructions

1. 1 Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
2. 2 Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
3. 3 Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
4. 4 Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
5. 5 Spoon sauce over steak and egg, and garnish with chives.

By John Mitzewich

Ingredients

• ✓ hot sauce
• potato
• egg
• tarragon
• chive
• lemon zest
• salt
• black pepper
• olive oil
• red onion
• asparagus
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ hot sauce
• butter
• patty pan squash
• scallion
• garlic
• salt
• black pepper
• coffee
• egg
• goat cheese
• parmesan cheese
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
2. 2 Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
4. 4 Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
5. 5 Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
6. 6 Remove from the oven. Let cool slightly and top with scallion greens.

By jazzbrat

Ingredients

• ✓ hot sauce
• sweet potato
• olive oil
• kosher salt
• black pepper
• egg
• milk
• pepper jack cheese
• flour tortilla
• black bean
• vegan chorizo
• salsa verde
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ hot sauce
• bacon
• russet potato
• salt
• black pepper
• cayenne pepper
• onion
• bell pepper
• cheddar cheese
• egg
• flour tortilla
• avocado
• sour cream
• cilantro

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ hot sauce
• olive oil
• zucchini
• green onion
• sweet onion
• tomato
• mushroom
• spinach
• lemon
• worcestershire sauce
• garlic powder
• salt
• black pepper
• egg substitute
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
2. 2 Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. 3 Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

By VenturaMama77

Ingredients

• ✓ hot sauce
• cooking spray
• breakfast sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• hash brown
• cheddar cheese
• tomato
• green chile
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
3. 3 Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
4. 4 Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
5. 5 Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

By LeslieFSU

Ingredients

• ✓ hot sauce
• bread
• canadian bacon
• cheddar cheese
• egg
• salt
• black pepper
• mustard
• onion
• green bell pepper
• red bell pepper
• worcestershire sauce
• whole milk
• butter
• corn flakes cereal

Instructions

1. 1 Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish.
2. 2 Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
3. 3 Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined.
4. 4 Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator while the oven preheats. Pour melted butter evenly over the casserole and sprinkle cornflake crumbs over the top.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

By Toby

Ingredients

• ✓ hot sauce
• parsley
• tomato
• cheddar cheese
• egg white
• egg
• mushroom
• bell pepper
• vegetarian sausage
• black pepper
• salt
• thyme
• yellow onion
• olive oil
• black pepper
• salt
• hash brown potato
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
2. 2 Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
4. 4 When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
5. 5 Remove hash browns from the oven. Scoop veggie mixture on top.
6. 6 Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
7. 7 Return to the oven and bake until eggs are just set, 10 to 12 minutes.
8. 8 Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
9. 9 Slide a spatula around the edges and slice into 8 pieces. Serve hot.

By Jones

Ingredients

• ✓ hot sauce
• cilantro
• lemon juice
• avocado
• hash brown potato
• black bean
• lemon juice
• cilantro
• cumin
• tomato
• garlic
• salt
• jalapeno pepper
• red onion
• olive oil
• lemon juice
• turmeric
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• olive oil

Instructions

1. 1 Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
2. 2 Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
3. 3 Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
4. 4 Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

By Allrecipes Member

Ingredients

• ✓ hot sauce
• lime juice
• onion
• orange juice
• salt

Instructions

1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Ingredients

• ✓ hot sauce
• cooking spray
• chicken thigh
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ hot sauce
• lime juice
• onion
• orange juice
• salt
• pomegranate juice

Instructions

1. 1 Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
2. 2 Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

By gem

Ingredients

• ✓ hot sauce
• whole wheat pita bread
• refried bean
• avocado
• salsa
• feta cheese
• cilantro

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ hot sauce
• chili-lime seasoning
• lime
• ice
• soy-based liquid seasoning
• tomato juice
• clam juice
• light mexican beer

Instructions

1. 1 Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
2. 2 Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

By France Cevallos

Ingredients

• ✓ hot sauce
• corn
• mayonnaise
• lime
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• ✓ hot sauce
• chicken breast
• pizza sauce
• salsa verde
• sour cream
• kaiser roll
• cheddar cheese
• sour cream

Instructions

1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Ingredients

• ✓ hot sauce
• chicken breast
• tomato sauce
• salsa
• taco seasoning mix
• cumin
• garlic
• chili powder

Instructions

1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Ingredients

• ✓ hot sauce
• kidney bean
• refried bean
• onion
• ground beef
• jalapeno pepper
• taco seasoning mix
• green onion
• cheddar cheese

Instructions

1. 1 In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
2. 2 Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

By Larry Gregg