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4 Boneless chicken breast halves, with skin
4 oz. Goat cheese, mixed with 4 tsp fresh rosemary
¼ cup melted butter
4 oz. Santa Fe Seasons Red Chile Jelly, melted
Olive oil for broiler pan
4 Salmon filets, approx. 5 oz each
2/3 cup Santa Fe Seasons Red Chile Jelly
2 tbsp unsalted butter, melted
Fresh Cilantro, chopped
Salt and Pepper to taste (optional)
2 tbsp peanut oil
2 chicken breasts, skin and bone removed
1‐8 oz. can water chestnuts, sliced
1‐8 oz. can bamboo shoots, diced
¼ lb snow peas
1 small red bell pepper, sliced
2 tbsp (or more to taste) Santa Fe Seasons Red Chile Jelly
4 tart apples
1 sheet puff pastry (frozen section of grocery store)
1 jar Santa Fe Seasons Red Chile Cranberry Sauce
1 cup lemon water (1 part lemon, 3 parts water)
Egg wash (1 egg yolk, ½ cup water)
2 pkg cream cheese (softened)
¾ cup sour cream
Red Chile Cranberry Sauce
1 box wheat crackers
1 pkg filo dough
2 pkg cream cheese
2 eggs
¾ cup sugar
2 pie crusts
5 large cooking apples (Jonathan, Granny Smith, or Rome)
½ tsp cinnamon
2 tbsp flour
½ cup sugar
2 tbsp butter
½ jar Santa Fe Seasons Red Chile Cranberry Sauce
Apple Canyon Gourmet is the maker of these fine products:
