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Purple Chef


Grilled Cheese Sandwiches

Pear Apple Chutney

Citrus Marinated Chicken

Sharon's Sunday Baked Beans

Spicy Mexican-Style Hors D'Oeuvre

Roasted Pepper & Marmalade Vinaigrette

Fennel and Citrus Salad

Seared Salmon With Apple Chutney

Coconut Shrimp With Mango Chutney

Marma-Lava Treats

Apple Chutney and Goat Cheese Tortillas

Pork Tenderloin With Apple Chutney

Chicken and Vegetable Curry

Purple Chef™ Quesadillas

Purple Chef™Rangoons

Purple Chef™ Brown Bread


Purple Chef Apple Chutney

Spicy Mexican-Style Hors D'Oeuvre

A quick and easy, spicy hors d'oeuvre with Purple Chef™ Jalapeno & Tomato Marmalade.


1/2 to 3/4 of a jar of my Purple Chef™ Jalapeno & Tomato Marmalade
8 ounces of Monterey Jack Cheese, shredded
5 ounces of cream cheese, at room temperature.
1/2 jar sliced pickled Jalapeno's. I used the medium heat
1 package of soft white flour taco's, ten to a pack
Small tub of sour cream

Place 5 taco's on the counter. Spread 1 ounce of cream cheese on each and then spread 1.5 T. of Purple Chef™ Tomato Jalapeno Marmalade on top of the cream cheese.

Scatter with pickled Jalapeno slices, cover with shredded cheese, and place the other Taco shells on top.

Heat a wide skilled and one by one grill the sandwich until browned on both sides and the cheese has melted. Cut each into 8 triangles.

Serve hot with sour cream for dipping.

Enjoy with a good cold beer in the summer, or anytime.


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