TABASCO® brand Pepper Flakes

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.


Ingredients Weight Measure
Carrots, diced 4 oz.
Celery, diced 4 oz.
Onion, diced 4 oz.
Red bell pepper, diced 1 oz.
Green bell pepper, diced 1 oz.
Yellow bell pepper, diced 1 oz.
Corn kernels 4 oz.
Butter 1 oz.
Cumin 1 Tbsp.
Chili powder 1 Tbsp.
TABASCO® brand Original Red Sauce 1-1/4 oz.
Chicken stock 3 qt.
Black beans, cooked 2 oz.
Boneless chicken breast, cooked, diced 12 oz.
Cornstarch 2 oz.
Water 2 oz.

Spicy Quesadillas

Ingredients Weight Measure
Flour tortillas, 10" 20 ea.
Jack cheese, shredded 8 oz.
Cheddar cheese, shredded 8 oz.
Tomato, diced 3 oz.
Red onion, diced 3 oz.
Green bell pepper, diced 3 oz.
TABASCO® Flakes (from above) pinch
Butter for sautéing


Ingredients Weight Measure
Iceberg lettuce, shredded 3 oz.
Tomato, diced 3 oz.
Red onion, diced 3 oz.
Salsa 16 oz.
Sour cream 16 oz.


  1. To prepare TABASCO® brand Pepper Flakes, in separate 10" nonstick pan, mix both TABASCO® Pepper Sauces and bake at 375°F for approximately 5 minutes, or until all moisture is extracted. Remove flakes with wooden spoon.
  2. To prepare Soup, sauté all vegetables in butter for 5 minutes. Add cumin, chili powder, TABASCO® Original Red Sauce, chicken stock, black beans and diced chicken. Bring to boil. Add cornstarch mixed with water to soup, reduce heat and simmer until slightly thickened. Hold warm.
  3. To prepare Spicy Quesadillas, sprinkle 10 tortillas with both cheeses, and then top with tomatoes, onions and peppers. Add a pinch of TABASCO® flakes and top with a second tortilla. Sauté quesadilla in butter, or heat on griddle until browned on both sides.
  4. For each serving, cut quesadilla into 6 wedges, arrange on plate and garnish with lettuce, tomatoes, red onions, salsa and sour cream. Serve with bowl of soup.

Yield: 20 servings