Type what you have

Ingredients

• ✓ chile-lime seasoning
• egg
• bagel
• ketchup
• salt
• black pepper

Instructions

1. 1 Crack egg into a small, 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.
2. 2 Meanwhile, toast bagel.
3. 3 Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

By barbara

Ingredients

• ✓ chile-lime seasoning
• apple

Instructions

1. 1 Preheat the air fryer to 180 degrees F (82 degrees C).
2. 2 Thinly slice apple with a mandolin.
3. 3 Place as many apple slices in the air fryer basket as you can, making sure they do not touch.
4. 4 Cook in the air fryer for 12 minutes, working in batches if necessary. Pull the basket out, turn apple slices over, and cook until lightly browned on the other side, 8 to 12 minutes more. Immediately sprinkle with chile-lime seasoning.

By Yoly

Ingredients

• ✓ chile-lime seasoning
• lime
• mango
• water
• sugar

Instructions

1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ingredients

• ✓ chile-lime seasoning
• whole kernel corn
• mayonnaise
• parmesan cheese
• lime

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ chile-lime seasoning
• tamarind pod
• water
• orange
• white sugar
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ chile-lime seasoning
• kale
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 280 degrees F (138 degrees C) according to manufacturer's instructions.
2. 2 Wash kale and tear leaves away from the ribs. Dry kale leaves completely and tear into pieces. Discard ribs.
3. 3 Combine kale leaves and olive oil in a large bowl; mix with your hands until kale is evenly and lightly coated. Season with salt and pepper. Add chile-lime seasoning and mix until evenly distributed.
4. 4 Working in batches, place some kale in the preheated air fryer without overlapping. Cook for 5 minutes. Shake the basket and air-fry for another 3 minutes. Sprinkle Parmesan cheese over top to coat, shake, and air-fry until crispy, about 2 minutes more. Repeat with remaining batches, keeping an eye on the air fryer and maintaining a low temperature.

By Allrecipes Member

Ingredients

• ✓ chile-lime seasoning
• water
• gelatin
• mango puree
• white sugar
• lemon juice
• vodka
• chamoy sauce

Instructions

1. 1 Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes.
2. 2 Whisk vodka into cooled mango gelatin until combined.
3. 3 Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours.

By MamaGee805

Ingredients

• ✓ chile-lime seasoning
• orange
• mango
• pineapple
• jicama
• cucumber
• banana
• lime
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ chile-lime seasoning
• lime
• ice
• tomato juice cocktail
• chamoy
• hot pepper sauce
• 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

• ✓ chile-lime seasoning
• olive oil
• corn kernel
• salt
• black pepper
• shallot
• mayonnaise
• jalapeno pepper
• cilantro
• cotija cheese
• lime

Instructions

1. 1 Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
2. 2 Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

By CJ

Ingredients

• ✓ chile-lime seasoning
• olive oil
• onion
• poblano pepper
• garlic
• water
• chicken breast
• salsa verde
• cumin
• cannellini bean
• green chile
• cilantro
• corn
• sour cream

Instructions

1. 1 Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
2. 2 Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
4. 4 Add frozen corn and sour cream; cook until heated through, about 5 minutes.

By Tammy Doerr