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Kick Off Your Healthy Heat with these great Halftime Recipes!

Summer is officially over, and fall has begun. School has started, swimwear is once again pushed to the back of the closet, leaves are starting to think about changing colors, and most importantly Football season is officially here!


To help kick-off Football Season, we took a spicy healthy spin on some Game-Day favorites. We’d love to see your photos and variations on our recipes! If you have any great Tabanero recipes, we’d love to hear them and the best of the best will be featured on our website! 
Tabanero’s Healthy Half-Time Nachos
  • 1 Bag Tortilla Chips
  • 2 Tbsp Olive Oil
  • 2 Cups Shredded Cheese
  • 2 Jalapeños
  • ½ Large Yellow Onion
  • 1/2 cup green chiles
  • 1 Haas Avocado
  • 1 Cup Fresh Salsa
  • 1 Cup Green Onion (Diced)  
  • LOTS of Tabanero!
Use an ovenproof platter, and evenly spread the tortilla chips over the aluminum foil.  If you do not have an ovenproof platter,  simply substitue a large cookie sheet covered in aluminum foil. Set aside.

Pour 1 tbsp olive oil into a large saucepan. Turn the stove to medium heat.  Once the oil starts to sizzle,  stir fry the jalapenos, and diced onions on medium heat.  When the onions have started to brown, add the salsa and desired amount of Tabanero. Continue to cook for 3 minutes.  After the desired consistency is reached, spoon pan fried ingredients evenly over the tortilla chips on your large ovenproof platter.  Working quickly, sprinkle with green chiles and shredded cheese. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes.  Remove from oven and place on a trivet or heatproof surface. Top nachos with green onions, diced tomatos, avocado slices, and more Tabanero!

Tabanero’s Quick Kick Spicy Bean Salad

  • 2 cups of cooked pinto beans (2 15-ounce cans, rinsed and drained)
  • 2 cups cooked black beans (2 15-ounce cans, rinsed and drained)
  • 2 cups cooked Garbanzo beans (2 15-ounce cans, rinsed and drained)
  • 2 cups yellow corn
  • 4 green onions
  • 1 small red onion
  • 1/2 cup chopped cilantro
  • 2 jalapeño chile peppers, stems and seeds removed, finely chopped
  • 2 firm tomatoes, diced
  • 1 yellow bell pepper, seeds and stem removed, diced
  • 1 green bell pepper, seeds and stem removed, diced
  • 1 red bell pepper, seeds and stem removed, diced
  • 3 cloves garlic, minced
  • 3 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 teaspoon ground cumin
  • 1 bunch cilantro leaves, finely chopped
  • Salt and black pepper, to taste
  • LOTS of Tabanero!

In a large bowl, mix together all ingredients.  Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve. 

Tabanero Touchdown BBQ Chicken

  • 1/2 cup sweet onion, diced
  • 1/4 cup green onion (Chive) Diced
  • 1 jalapeño pepper, diced
  • 1 Tbsp olive oil
  • 1/8 cup cilantro, diced
  • 1 Tbsp garlic minced
  • 6 white-meat chicken breasts
  • LOTS of Tabanero!
  • 1 Tsp Garlic Minced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Tabanero
Place a small amount of olive oil, minced garlic, and Tabanero in a  bowl. Mix together and set aside to be used as a finishing glaze. Mix the remaining ingredients in a large bowl; this will serve as a marinade for the chicken. Allow the chicken marinate for 2 hours. After chicken is marinated, place each breast onto the grill.


Grill the chicken thoroughly for approximately 10 minutes at 375° – 400°, and then flip each piece. The key to this recipe is only flipping the chicken as few times as possible. When you have flipped the chicken on the grill, use a basting brush to baste each breast with the finishing glaze.  Once the chicken is fully grilled, serve hot and feel free to add more Tabanero!