This recipe comes from my friend Nicole.  I am not sure where she got this from, but it is so good.  She made this during our last OAMC session.

Chili Garlic Paste

*This recipe makes about 2 cups.

3/4 cup of jalapeno peppers (used 1-2) or substitute red pepper flakes – Use 3 T of red pepper flakes for a mild flavor and 4-5 T for a hotter flavor

1/2 cup of garlic cloves

1/2 cup of olive oil

1 T lime or lemon juice

2 T cracked black peppercorn

1 T salt

2 tsp. chili powder

Cream mixture together by hand or in a food processor.  Can be refrigerated for one week or frozen.

Here is how we used this:

4-6 cups of shredded chicken

1/4 cup of Chili Garlic paste (use more if you like it hotter – taste to see)

2 cups of lentils (or any beans such as pinto beans)

You could mix the paste and chicken in the food processor but BE CAREFUL not to process too much or your chicken will be a paste as well.

You could also just mix the chicken and the paste by hand until thoroughly combined.  Taste the mixture to make sure it is seasoned enough and add more paste if you would like, then mix in the lentils.  Freeze in freezer bags in 2 cup portions.

We used this for quesadilla fillings.  I also used this as a filling in Sour Cream Enchiladas and Burrito Pie.

It was a hit with our family!

Please visit:

Tempt My Tummy Tuesday at Blessed with Grace

Balancing Beauty and Bedlam for Tasty Tuesday

Freezer Food Friday at What a Crock