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Chicken and Pork Tenderloin Dishes Feature Chile Peppers and Easy Salsa Spice Blends from Mrs. Wages

May 3, 2011 in News Release | Permalink

For busy cooks looking for savory dishes with a little adventure, it’s easy to create distinct southwestern fare by featuring a hot new trend – Chile-fired sauces.

“We took some common dishes including nachos and rellenos and developed wholesome entrees that feature Chile peppers including jalapeno, chipotle and pablano varieties,” says Chef Joe Cottage, Mrs. Wages test kitchens. “Everywhere you look, Chile peppers and sauces are becoming a popular menu and ingredient item because you can be adventurous and still control their heat.” Flavor & the Menu Magazine named Chile-fired sauces a top food trend for 2010.

Nacho Chicken & Penne, Chipotle Cheddar Creamy Polenta, and Chicken and Corn Stuffed Pablano Peppers also owe their flavors to Mrs. WagesTM all natural pre-mixed and measured salsa blends that not only feature classic salsa, chipotle and garlic or jalapeño spices, but some of America’s favorite peppers.

  • The Nacho Normal Chicken & Penne a flavorful hot dish that tastes like chicken nachos, but is served on penne pasta instead of corn chips. It features Mrs. Wages Classic Salsa mix along with pickled jalapeno slices, olives and white wine.

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  • The Chipotle Cheddar Creamy Polenta and Pork Tenderloin each share the same southwestern seasoning. Says Chef Joe Cottage: “We crusted the tenderloin and seasoned the polenta with Mrs. Wages Chipotle and Garlic Salsa for a southwestern bridge that brings your side and the pork together. The result is a creamy cheesy side dish that complements the bitterness of the seared pork seasonings.”

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  • The Chicken and Corn Stuffed Pablano Peppers is a baked version of the popular stuffed pepper usually served breaded and fried. “We blend the Mrs. Wages Jalapeno Salsa mix with corn, chicken and pepper jack cheese and then stuff the mixture into the milder pablano pepper,” adds Chef Cottage.

Photography and Images
Hi-resolution stock photography of a variety of peppers, entrees and pasta images are available from the Mrs. Wages Online Press Room. Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images section of the Mrs. Wages Online Press Room.

Additional pepper images (hi-rez) can be acquired by clicking on the thumbnails below:

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any of a number of angles should you choose to read about this hot new food trend. Helpful links include the following:

  • Is it “chile,” “chili” or “chilli”? In fact, it can even be “chillie” (among six or seven different spellings) – here’s the answer on About.com.
  • Here’s a link to more on the entymology of the word “chili” (no matter how you spell it), as well as its history as the first known spice used by humans.
  • If you must know more about chile peppers, there’s one source you must visit … The Chile Pepper Institute at new Mexico State University.   It’s an educational institution that offers a degree you can sink your teeth into (as well as a gift catalog full of books, plants and more).
  • Just how “hot” does a pepper get? That question was answered in 1912 by Wilbur Scoville, a chemist working for Parke-Davis pharmaceuitcal. The “Scoville Organoleptic Test” now ranks peppers from a score of 0 (for the Sweet Bell) to over 1,000,000 (for the Naga Jolokia a.k.a. the “Gost Pepper”). Pepper spray ranks in the 2-3,000,000 range.
  • We see it on menus all the time – but we hear it pronounced differently depending on where we are in the country. Just how do you say the word “chipotle?” (There IS a correct answer.)
  • While Flavor & the Menu Magazine’s web site isn’t online yet, there is a good summary review of their hottest food trends for 2010 in this post by Valerie Phillips of the Deseret News.  Among other hot trends: Blue-plate specials and signature sausages.
  • Eating chili peppers really is good for you. The ingredient that makes the “hot” is called Capsaicin – a substance that is currently being studied for its affect on arthritis.

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Chicken and Corn Stuffed Pablano Peppers

May 3, 2011 in Recipes | 1 comment

Here’s a baked version of the popular stuffed pepper usually served breaded and fried. It features Mrs. Wages Jalapeno Salsa mixed with corn, chicken and pepper jack cheese and then stuff the mixture into the milder pablano pepper.

Ingredients:
1 pound, ground chicken meat
1 pound (fresh/frozen) corn
1/2 cup, diced red pepper (small)
1/2 cup, diced yellow onion (small)
1 lb, grated pepper jack cheese
6 (each) Pablano peppers
1 pkg, Mrs. Wages Classic Jalapeno Salsa Mix
4 ounces, Vegetable oil
Salt (to taste)
Pepper black (to taste)

Preparation:

  • In to separate pans pour the 2 ounces of oil in each and bring up to high heat.
  • Sear the chicken meat in one pan until golden brown and cooked through.
  • At the same time sear the corn, red peppers and onion until starting to brown.
  • Combine the two pans together into a large bowl then add ¾ the pepper jack cheese and blend together.
  • Set aside to cool.
  • Blister then peel and deseed the pablano peppers with a small slit in the side.
  • Stuff the peppers with the cooled filling and lay onto an oven safe tray.
  • Top each with a pinch of the remaining pepper jack cheese bake in a preheated 400-degree oven until hot through and cheese starts to brown.
  • Serve with an enchilada sauce.

Yield: 6-8 peppers depending on size.

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Nacho Normal Chicken & Penne

May 3, 2011 in Recipes | 1 comment

This is a flavorful hot dish that tastes like chicken nachos but is served on penne pasta instead of corn chips.

Ingredients:
1 pound, diced chicken meat
2 cups, diced yellow onion
2 cups, diced tomato
1/2 cup, sliced black olives
1 cup, pickled jalapeno slices
2 pkgs, Mrs. Wages Classic Salsa
1 cup, white Wine
10 ounces, olive oil
3 lbs, (cooked) penne pasta

Preparation:

  • Separate the olive oil, ½ cup for the finish of the dish.
  • Sauté the diced chicken meat in 2 ounces of the olive oil on high heat until it starts to brown and is cooked through.
  • Add the onion, jalapeno, tomatoes and the black olives and bring back to high heat.
  • Deglaze the pan with the cup of white wine then add the Mrs. Wages Classic Salsa Mix and the rest of the olive oil and toss until evenly blended.
  • Add the cooked pasta and toss together then season with a little salt and pepper if needed.

Yield: 8 to 10 servings.

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Recipe: Southwestern Chicken Spring Rolls

January 15, 2011 in Recipes | 1 comment

Finely-diced pieces of onion with red and yellow peppers and black beans makes this a treat for the eyes as well as the mouth

Not crazy about spring roll wrappers? No problem. Feel free to substitute with flour tortillas or any other wrap of choice.

Ingredients

1 pound of ground chicken meat
15.5 oz – black beans (drained)
1 red onion (diced into small pieces)
1 jalapeño pepper (minced)
1 Tbsp – garlic (chopped)
1/2 cup – red pepper (diced into small pieces)
1/2 cup – yellow pepper (diced into small pieces)
20-25 Spring Roll Wraps (or wrap of choice)
2 Tbsp – olive oil
1 pkg – Mrs. Wages Classic Salsa Mix
1/2 cup – white wine

Preparation

  • In the olive oil sauté the ground chicken meat with the jalapeno and onions until the chicken is almost fully cooked.
  • Add the Mrs. Wages Classic Salsa mix, garlic and the diced red and yellow peppers then cook until peppers soften.
  • De-glaze with the white wine and fold in the drained black beans, place into cooler to chill.
  • Rehydrate (a couple at a time) the spring roll wrappers, lay one at a time onto a clean dry towel and dab the top to dry a little.
  • Place 2 tablespoons of the chilled mix spread evenly across the bottom portion of the wrapper fold over once the fold the ends in and continue to roll up and place onto a tray.
  • Repeat the above until the mix is used up.
  • Serve drizzled with Sirrachi hot sauce.

A high-resolution version of this image is not available at this time.

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Recipe: Tomatillo Dipping Sauce

January 14, 2011 in Recipes | 1 comment

Here’s a straight-ahead recipe that’s easy to make a works great with everything from chicken skewers to fried shrimp or warm tortilla chips.

Ingredients

1 package fully prepared Mrs. Wages Tomatillo Salsa
½ cup heavy cream
Preparation

  • In a medium sauce pan heat prepared salsa to a low boil.
  • Reduce heat and simmer 2-3 minutes.
  • Stir in cream and heat the sauce through.
  • Do not let boil after adding the cream.
  • Serve immediately.

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