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The most popular way to use Hot Pepper Jelly (either Jalapeño or Habanero) is on a block of cream cheese.  Warm the jar of jelly in the microwave for a minute (with the lid removed!) in order to make the jelly pourable.  Arrange the block of cream cheese on a festive plate and pour the jelly over the cheese.  ½ a jar usually suffices for one block of cheese. 

 

 Try Hot Pepper Jelly with peanut butter.  Really good with toasted whole grain bread!  Or try it on cornbread, hot from the oven. 

 

Hot Pepper Jelly forms the basis for a great glaze for chicken, pork or ham.  Use it alone, or combine it with your favorite ingredients.

 

 Try the Chipotle Chick Quesadilla:

 

 Heat an 8” heavy skillet or cast iron frying pan to medium high heat. Add a small amount of oil or butter, spreading it around the bottom of the pan. Take one large flour tortilla and place it in the pan. Turn the tortilla over a few times, allowing enough time between turns for the tortilla to warm.

Place slices of of Monterey Jack cheese over the tortilla, then spread your favorite flavor of Hot Pepper Jelly over the cheese. Reduce the heat to low and cover the pan. Cook until the cheese is melted and the tortilla is brown. Using a spatula, turn the tortilla once more and cook for another minute or two.  Remove from pan and cut into wedges.