BBQ Chicken, Apple, & Bacon Quesadillas

Even the kids will love this recipe. Try it for lunch or a snack anytime. Take it to your next tailgate!


2 chicken breasts, cooked and shredded
½ cup Dennis’ Key Lime BBQ Sauce
1 ⅓ cups shredded cheddar cheese
1 apple, chopped
6 slices of bacon, cooked and crumbled
6 tortillas


Mix shredded chicken with Dennis’ Key Lime BBQ sauce.

Spray a large skillet with non-stick spray then add two tortillas, propped against each other in the center so only half of each tortilla is laying on the bottom of the skillet.

Sprinkle 2-1/2 tablespoons cheese on the bottom of each tortilla followed by 1/4 of the chicken, 1/4 of the chopped apple, and 1/4 of the crumbled bacon.

Top with 2-1/2 more tablespoons cheese then fold tortillas over.

Turn heat to medium then cook until the bottom side is golden brown.

Flip then cook until the second side is golden brown. Remove to a cutting board then let rest for 5 minutes before cutting into wedges with a pizza cutter.

Repeat with remaining ingredients then serve.

Baked Brie with Cranberry Relish

Easy to make and a must for the holiday season!


1 Wheel Brie Cheese
½ cup Dennis’ Cranberry Relish
2 tbsp chopped almonds (optional)If you're not nuts about nuts you can leave these out, otherwise – go nuts!
1 Box of your favorite crackers


Heat the oven to 325 degrees

Turn on the oven

Place cheese wheel on a festive oven-safe dish.

Bake 10 to 15 minutes or until softened.

Spoon Dennis’ Cranberry Relish over cheese and sprinkle with almonds (remember – only if you’re nuts about nuts)

Bake about 5 minutes longer.

Serve with crackers.

Cranberry Brie Bites

Sooooo good! We make this every Thanksgiving morning!


1 Tube Crescent Dough
8 oz Brie Cheese
½ cup Chopped Pecans
3 Sprigs fresh rosemary, rough chopped


Preheat oven to 375° and grease a mini muffin tin with cooking spray.

On a lightly floured surface, roll out crescent dough, and pinch seams together.

Cut into 24 squares and place them into muffin tin slots.

Cut brie into small cubes, no more than 1/2″ in size, and place inside the crescent dough.

Top with a spoonful of Dennis’ Cranberry Relish, a few chopped pecans, and a pinch of rosemary.

Bake until the crescent dough is golden brown, about 15 minutes.

Serve immediately.


Cranberry Relish and Cream Cheese Appetizer

Cranberry Relish and Cream Cheese Appetizer


2 Bricks of cream cheese, softened
cup Green onions, thin sliced
1 Lime – cut into wedges
1 Box Club Crackers
1 Box Townhouse Crackers


Place softened cream cheese and sliced green onions into a bowl and combine thoroughly.

Spread the cream cheese onto a large serving plate and form it into an 8-inch circle. Use an icing spatula to make an even layer.

Add the jar of Dennis’ Cranberry Relish and spread evenly over the cream cheese circle.

Lay the lime wedge on the edges of the mixture.

Arrange the crackers around the circle.

Serve immediately.

Citrus Fire Dip

Perfect as a dip for veggies, or use it as a tartar sauce.


cup Fat Free Sour CreamFor a slighty thicker consistency, you could substitute Fat Free Plain Greek Yogurt
cup Fat Free Mayonnaise Feel free to use light or full fat mayo if you prefer the flavor to fat free
1 tsp Worcestershire Sauce
1 pinch salt


Combine all ingredients in a mixing bowl and whisk until well blended and smooth

Chill for at least two hours before serving

Serve with raw veggies or crackers

Nachos with Dennis’ Black Bean and Corn Salsa

Nachos with Dennis’ Black Bean and Corn Salsa


2 tbsp Olive Oil
1 Small Yellow Onion, Diced
½ tsp Oregano
½ tsp Cumin
2 cups Shredded ChickenYou can buy a whole rotisserie chicken at the supermarket or you can make our recipe for Slow Cooker Salsa Chicken, which you can find by clicking on
1 Avocado, diced
Sour Cream and Sliced Jalapeno, for Garnish
18 oz Bag Tortilla Chips
1 Jar Dennis’ Black Bean and Corn Salsa


Preheat oven to 350 degrees with the rack in the middle.

In a 10-inch skillet over medium-high heat, add the olive oil.

Add onion and sauté until translucent, about 3 minutes.

Add cumin and oregano. Season with salt and pepper, to taste. Remove from heat.

On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with a third of Dennis’ Black Bean & Corn Salsa, chicken, and cheese. Repeat layering twice more.

Transfer to oven and bake 15 to 20 minutes, until cheese is melted throughout.

Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

Grilled Chicken Wings

Grilled Chicken Wings


3 lbs Chicken Wings
1 Bottle Dennis’ Mango Habanero Sauce & Marinade
Salt and Pepper to taste


Fire up your grill and get it to 350-375 degrees

Season the wings with salt and pepper to taste and lay them on the grill

The wings can be a bit fatty so keep an eye out for flareups and adjust your flame as necessary. After about 5 minutes, examine the underside of the wings using tongs. Some will darken faster than others. This is all about watching and turning.

When the underside is darkened enough with those beautiful grill marks, turn the wings over to cook the other side. Watch them closely, keep monitoring and flipping them and move any wings to a cooler part of the grill when they’ve darkened enough. They’ll keep cooking but not browning.

After 15 minutes, use an instant-read thermometer in the center of a few wings but be sure you avoid touching the thermometer to a bone. The wings need to be at a finish temp of 155ºF. If some aren’t quite there, give them another 5 minutes or so.

Once all of the wings have reached the correct internal temperature, take them off the grill and place them all in a large bowl.

Pour in enough of Dennis’ Mango Habanero Gourmet Sauce & Marinade to thoroughly coat them.

Toss the wings to make sure all of them are well coated with the sauce.

Reserve some of the sauce and place it in small ramekins to use for dipping.

Enjoy! Don’t forget the napkins…