Cin Chili and Roasted Red Pepper Dip
(Courtesy of Cindy’s friend Sherry Tinerella)
You’ll need:
   4 ounces crema Mexicana (sour cream)
   1 8-ounce package of cream cheese, softened
   3 tablespoons mayonnaise
   1 jar roasted sweet red peppers, drained and diced
   5 tablespoons Cin Chili mix
   ½ teaspoon garlic powder
   6 drops hot chili oil or to taste (found in Asian groceries)
Blend together the sour cream, cream cheese and mayonnaise. Add the red peppers and stir. Add the Cin Chili mix, garlic powder and hot chili oil and stir until well blended.

Frosted Cin Chili Nuts
You’ll need:
   1 egg white, slightly beaten
   2 tablespoons cold water
   ½ cup sugar
   ½ teaspoon salt
   ¼ teaspoon cinnamon
   ¼ teaspoon allspice
   ¼ teaspoon cloves
   2 tablespoons Cin Chili mix
   2 cups pecan halves (or other nut of your choice)
Preheat oven to 250 degrees. Grease a cookie sheet with butter or non-stick spray. Combine the egg white with the water and sugar. Ground and mix together all the spices. Add the spice mixture to the egg mixture and stir. Add nuts and stir until each nut is well coated. Pour the nuts onto a well-greased cookie sheet. Bake for one hour or until golden, stirring every 10 minutes so the nuts do not stay in puddles. After baking, let cool before serving. Store in an airtight container or Ziploc storage bag. These nuts may be made several weeks prior to use and frozen.

Cin Chili Stuffed Poblanos
You’ll need:
   6 fresh poblano peppers
   1 pound pre-cooked Cin Chili, chilled
   8 ounces Velveeta cheese or shredded cheddar
Preheat the oven to 375 degrees. Lay the poblanos on their sides and cut off the top side about one-quarter of the way down. Leave the stems attached. They will look like boats. Scrape out the seeds and the fleshy part of the insides. Fill the poblanos one-quarter full with chilled Cin Chili. Add a layer of cheese. Fill the pepper to the top with chilled Cin Chili. Lay the peppers on their sides in an 8-inch by 11-inch baking dish, alternating the directions of the peppers. Bake in the oven for 40 minutes. If you want the skins to be blackened, you can turn your oven on broil for the last five minutes. Remove the dish of poblanos and cover the tops with cheese. Return the dish to the oven and bake for another 10 minutes. Serve warm.

Cin Chili Puffs
You’ll need:
   1 package of Pillsbury Crescent Rolls
   8 ounces pre-cooked Cin Chili, chilled
   Green onions
   Jalapeño slices, fresh or canned
   Velveeta or cheddar cheese
Preheat the oven to 350 degrees. Unwrap the crescent rolls into their triangle shapes. Place a spoonful of Cin Chili on the center of the dough, about 1 ounce. Slice up the green onion and place 2-3 slices on top of the Cin Chili. Place a jalapeño slice on top of the onion. Place one-quarter of a slice of Velveeta cheese on top of the jalapeño. Fold the dough over the ingredients like a diaper and pinch the sides shut. Bake for 14 minutes or until the top is a light golden brown.

Cin Chili Stuffed Bell Peppers
You’ll need:
   4 whole bell peppers (green, yellow, red, orange)
   4-6 Velveeta cheese slices
   Prepared Cin Chili, chilled
Preheat oven to 350 degrees. Cut the top off of the bell peppers like you would a pumpkin. Scrape out the seeds and the fleshy insides. Arrange the peppers upright in an oven-safe baking dish. Place a spoonful of Cin Chili in the bottom of each pepper. Place a half slice of Velveeta cheese on top of the chili. Fill the peppers almost to the top with Cin Chili. Add another half slice of Velveeta cheese on top of the chili. Place the tops with the stems back on the peppers. Place the dish with the peppers in the oven for 40 minutes. Serve warm.

Cin Chili Dip
You’ll need:
   Two 8-ounce packages sour cream
   1 package Hidden Valley Ranch dip mix
   1 package Cin Chili mix
   ½ teaspoon jalapeño powder
Add one package of Hidden Valley Ranch dip mix to sour cream. Add 1 teaspoon of Cin chili mix and ½ teaspoon of jalapeño powder. Mix well. Chill for one hour before serving.

Cin Chili Bread Sticks
You’ll need:
   Bread sticks
   1 package bacon strips
   ½ cup brown sugar
   3 tablespoons Cin chili mix
Preheat oven to 350 degrees. Mix together brown sugar and Cin Chili mix. Spread mixture out on wax paper on a flat surface. Cook bacon until it’s halfway done. Cool bacon strips on a paper towel. Lay the bacon in the brown sugar and Cin Chili mixture and pat it onto both sides. Wrap the bacon strips around the bread sticks like a peppermint stick. Place in oven for 12 minutes or until the bacon is crispy. Cool and serve.

Cin Chili Pastry Cups
You’ll need:
   1 Pepperidge Farm puff pastry sheet
   Prepared Cin Chili, chilled
   12 jalapeño pepper slices
   Velveeta cheese or cheddar cheese
Preheat oven to 400 degrees. Thaw out the sheet of puff pastry. This takes about 40 minutes. Roll dough into an 18-inch by 9-inch rectangle. Cut into 3-inch squares. Press into 3-inch muffin-pan cups. Cook for 5 minutes so puffs will slightly rise. Remove from oven and place a spoonful of Cin Chili into each cup. Place a jalapeño slice on top of the chili. Place a quarter slice of Velveeta cheese on top of each cup or sprinkle with shredded cheddar cheese. Return to the oven for another 6-7 minutes or until the edges of the cups are a golden brown. Remove from the muffin pan after they cool. Serve warm.