DAWN'S SOUTHWESTERN CORN & PEPPERS Recipe By: Dawn Davis Serving Size: 4 Preparation Time :0:20 Amount Measure Ingredient -- Preparation Method ------ ------- -------------------------------- 2 cups Sweet corn kernels (from about 4 ears) 1 tbsp olive oil 2 tbsp shallots or onions -- chopped 1/2 cup green bell pepper -- seeded & chopped 2 tbsp cilantro leaves -- chopped 1 tsp TOM'S DRY RUB SEASONING (to taste) With a sharp knife, cut corn kernels from cob. In a large skillet on medium heat, add olive oil and heat until hot but not smoking. Add shallots, bell peppers and corn. Saute until tender, about 5 to 7 minutes. Remove from heat and stir in cilantro and TOM'S DRY RUB SEASONING.

POLLO BORACHO/CHICKEN WITH PEPPERS Recipe By: Chef Steve Elicker Serving Size: 4 Preparation Time :0:45 Amount Measure Ingredient -- Preparation Method ------ ------- -------------------------------- 4 corn tortillas 2 shallots -- thinly sliced 1/2 large red onion -- thinly sliced 4 boneless skinless chicken breast halves 1 each red, yellow and green bellpepper seeded -- cut into lengthwise strips 4 small cans Ortega chile -- chopped 1/2 lb Fireroasted Red Pepper Linguine or Spinach Linguini 1/2 tsp jalapeno chile pepper -- diced 2 limes -- juiced 1/4 cup tequila 1 pint heavy cream 2 tsp olive oil 1 tbsp tablespoon TOM'S CHIPOTLE POWDER salt & pepper to taste Cut corn tortilla into 1/4" strips, deep fry in vegetable oil, drain, salt lightly and set aside. Lightly salt and pepper chicken breasts and grill, rotating 90 degrees when turning. Set aside when done. Begin boiling water for Linguini. While sauce is cooking add salt and 1 tbs. olive oil to water and cook pasta per package instructions. SAUCE Preheat fry pan until fairly hot, add 1 tsp. olive oil, shallots, red onions, bell peppers, salt and pepper and sauté until onions are translucent. Add Ortega chile, diced jalapeno, Tom's Chipotle Powder and stir until thoroughly blended. Add tequila and flame to burn off alcohol. Stir in lime juice then heavy cream and continue cooking until reduced by 1/3. Drain linguini, add to sauce and plate. Place sliced chicken breast on top and garnish with fried tortilla strips.

CHIPOTLE MASH POTATOES Recipe By: Tom's Pepper Products Serving Size: 6 Amount Measure Ingredient -- Preparation Method ------ ------- -------------------------------- 2 pounds Potatoes, peeled and diced 1 stick Butter, cubed 1/2 cup Heavy cream or whole milk (to 3/4 cup) to taste TOM'S DRY RUB SEASONING Place potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook potatoes until fork tender, about 12 to 15 minutes. Remove from heat and drain. Return drained potatoes back to pot and return to heat. Stir the potatoes, constantly for 2 to 3 minutes to remove all excess water. Remove from heat and add butter. Using hand held masher, mash butter into potatoes. Add cream until desired consistency is obtained and stir in TOM'S DRY RUB SEASONING to taste.

CHIPOTLE AIOLI Recipe By: Chef Steve Elicker Serving Size: 4 Preparation Time :0:15 Amount Measure Ingredient -- Preparation Method ------ ------- -------------------------------- 3 cups mayonnaise 2 each large Shallots -- minced 2 tsp sage, fresh -- diced 1 1/2 lemons, juiced 1 tbsp TOM’S CHIPOTLE POWDER 2 tbsp sugar *Optional Sun Dried Tomato & Habanero Tortillas as garnish Mix ,mayonnaise, shallots, sage, lemon juice, Tom's Chipotle Powder and sugar. Let stand 2 hours and serve.

CHIPOTLE AND ORTEGA CHICKEN Recipe By: Tom's Pepper Products Serving Size:6 Preparation Time :1:30 Amount Measure Ingredient -- Preparation Method ------ ------- -------------------------------- 6 each Chicken breasts, boneless & skinless 4 tbsp TOM'S DRY RUB SEASONING or to taste 1 7oz. can Ortega Green Chiles, whole 2 cups Bread crumbs -- unseasoned 1/2 lb. Butter 1/2 lb. Jack Cheese Preheat oven to 350 F PREPARE THE FOLLOWING: 1. Cut 6 pieces of cheese in strips 3"x1/4"x1/4", set aside 2. Shred the balance of the cheese, set aside. 3. Cut whole Ortega Chile in half lengthwise and cut again into 3" strips set aside. 4. In medium bowl mix 3 tablespoons Tom's Dry Seasoning with breadcrumbs and set aside. 5. Cut six pats (1/4" each) of butter, then cut in half again and set aside. 6. Melt remaining butter and set aside in medium size bowl. 7. Between two sheets of plastic wrap, pound chicken breast until 1/4" thickness. TO ASSEMBLE Sprinkle each side of chicken with TOM'S DRY RUB SEASONING. On each breast do the following: Place in center, Ortega chili strip, jack cheese strip and 2 pieces of butter on top, end to end. Roll chicken over stuffing, ends toward the middle on each turn, rolling like a burrito. Hold tightly and dip the stuffed chicken breast into melted butter, then into bread crumb mixture and shake off excess. Place each into small casserole pan, seam side down, spacing evenly. Sprinkle left over bread crumbs, and drizzle left over melted butter on top. BAKE Bake @ 350 for 40 minutes. Remove from oven and sprinkle on remaining cheese, place left over Ortega chile strips in a cross hatch pattern over cheese. Return to oven until cheese is golden brown, approximately 10 to 15 minutes. Remove from oven and let stand 10 minutes before serving.