- 4 chicken breasts
- 1 red bell pepper, chopped
- 1 habanero, minced
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tbsp oil
- 1 tbsp butter
- 1 cup cheddar cheese, grated
- 3 tbsp flour
- 1½ cup milk
- 1 tsp mustard powder
- ⅛ tsp nutmeg
- Preheat oven to 350F. Put chicken in a pan and season with salt and pepper. Sauté veggies and habanero in oil. Pour over chicken and bake for 20 minutes. Heat the butter and add the garlic, cook for a minute and add flour and mustard, cook for 3-4 minutes, pour in milk while constantly stirring. Season with salt and pepper and a dash of nutmeg. When chicken is done, pour over cheese mixture and broil for 5 minutes until golden. Serve with rice or noodles and don't go near the scale for at least a week!
The Habanero Hot Pepper AuthorityWelcome to the hottest destination on the web (get it - "hottest??!!!"). Ok, you can stop laughing now! On these pages you'll find the best habanero recipes (all easily printable), fun facts, great products and wonderful comments from people like you. Below is a list of the latest habascoop and categories. Go ahead, click one, we dare you!
What could happen?This is why you never eat habaneros raw! He DOES live!
Means "from Havana" (Cuba).
Although they may not actually be.
Most agree, habanero peppers are the most flavorful. And if they DON'T agree, send them to us and we'll straighten them out.
They are green (unripe) red, orange, white, brown and sometimes pink.
Most habaneros rate 200,000 to 300,000 Scoville heat units. THIS IS HOT MY FRIEND!
Nothing matches the habaneros flavor or aroma.
More "HOT" facts:
Almost all mammals find habaneros hot, but birds do not. really.
You can preserve by 1) making jam, 2) drying (all heat-no flavor), 3) freezing or 4) pickling.
Habaneros are the hottest NATURAL pepper (The Naga Viper is hotter but is a hybrid-man made).
Today they are mostly grown in Mexico, Panama, Belize, Columbia, Costa Rica, Idaho, Texas and California.
Mexico eats the most habaneros.
Most habaneros rate 200,000 to 300,000 Scoville heat units.
In recipes 5 jalapenos = 1 habanero
Most people think the seeds are the hottest part of a pepper. The heat is actually produced by a substance called capsaicin, near the skin (inner wall) of the habanero.