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Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Rhubarb-Chipotle Sausage
Appetizer American

Rhubarb-Chipotle Sausage

Prep
60 min
Cook
130 min
Total
190 min

Instructions

  1. 1 Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan; simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
  2. 2 Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
  3. 3 Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
  4. 4 Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
  5. 5 Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape; place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
  6. 6 Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.

By gonefishn

Smoked Spanish Mackerel Dip
Appetizer American

Smoked Spanish Mackerel Dip

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
  2. 2 Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

By Lorimccar

Sweet Potato "Hummus"
Appetizer American

Sweet Potato "Hummus"

5.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Scoop sweet potato flesh into a bowl. Let cool to room temperature.
  2. 2 Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
  3. 3 Cover with plastic wrap and refrigerate for at least 2 hours.
  4. 4 Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

By John Mitzewich

"Code Red" Cheese Spread
Appetizer American

"Code Red" Cheese Spread

3.7

Prep
Cook
Total

Instructions

  1. 1 Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
  2. 2 Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
  3. 3 Transfer to a serving bowl.

By John Mitzewich

Chipotle and Adobo Pickled Eggs
Appetizer

Chipotle and Adobo Pickled Eggs

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
  2. 2 Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

By Savanah Orlando

Red-Ribbon Roasted Salsa
Appetizer Mexican

Red-Ribbon Roasted Salsa

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Smoky Chipotle Hummus
Appetizer

Smoky Chipotle Hummus

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.

By SAVVYHOSTESS

Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Shrimp Nachos
Appetizer Mexican

Shrimp Nachos

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread tortilla chips onto the prepared baking sheet.
  3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

By Hudson's Mama

Shrimp and Jalapeno Nachos
Appetizer Mexican

Shrimp and Jalapeno Nachos

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Super Deluxe Steak Nachos
Appetizer Mexican

Super Deluxe Steak Nachos

4.9

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
  2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
  3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
  4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
  5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
  8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
  9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Homemade Valentine's Chocolates
Dessert American

Homemade Valentine's Chocolates

4.4

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place chocolate into a bowl; add chipotle pepper and salt.
  2. 2 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.
  3. 3 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.
  4. 4 Place cocoa powder in a small bowl.
  5. 5 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.
  6. 6 Place chocolate squares into cocoa powder and toss gently to coat.

By John Mitzewich

Ana's Spicy Chipotle Tomatillo Sauce
Pantry American

Ana's Spicy Chipotle Tomatillo Sauce

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
  2. 2 Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

By ana

Chipotle Mashed Potatoes
Side Dish American

Chipotle Mashed Potatoes

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring occasionally, until easily pierced with a fork, 20 to 30 minutes. Drain.
  2. 2 Place chipotle pepper and garlic in a food processor; process until minced. Add cooked potatoes and process until mostly smooth (a few lumps are ok). Add milk, cilantro, butter, and salt. Mix until combined.

By laura V

Air Fryer Salmon Nuggets
Dinner American

Air Fryer Salmon Nuggets

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
  2. 2 Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
  3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
  4. 4 Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
  5. 5 Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
  6. 6 Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.

By France Cevallos

Easy Southwestern Chicken
American

Easy Southwestern Chicken

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  2. 2 Put chicken in the bag with the remaining seasoning; shake to coat.
  3. 3 Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  4. 4 Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  5. 5 Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

By Martha C

Roasted Sweets
Dinner American

Roasted Sweets

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
  3. 3 Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.

By Erica Brown

Spicy Sweet Potato Hash
Dinner American

Spicy Sweet Potato Hash

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
  2. 2 While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
  3. 3 Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

By Raquel Teixeira

Air-Fried Keto Coconut-Breaded Cod
Dinner American

Air-Fried Keto Coconut-Breaded Cod

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
  2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
  3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
  4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
  5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Dale's Awesome Sauce
Pantry American

Dale's Awesome Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
  3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
  4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Winter Greens with Chipotle Broth
Side Dish American

Winter Greens with Chipotle Broth

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
  2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Homemade Nacho Cheese Sauce
Pantry American

Homemade Nacho Cheese Sauce

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
  2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
  3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Creamy Chipotle Chicken
Dinner American

Creamy Chipotle Chicken

4.4

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in condensed soup and chicken broth. Add cream cheese, chipotle peppers, and adobo sauce. Stir the mixture gently.
  2. 2 Cover and cook on Low for 6 hours.

By tnahinu

Portobello Bison Burgers
Dinner American

Portobello Bison Burgers

4.8

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
  3. 3 Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

By ChristineM

Oven-Baked Baby Back Ribs
Dinner American

Oven-Baked Baby Back Ribs

4.7

Prep
15 min
Cook
170 min
Total
200 min

Instructions

  1. 1 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
  3. 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
  4. 4 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
  5. 5 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C).
  7. 7 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
  8. 8 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  9. 9 Cut rack into individual rib segments and serve with more barbeque sauce.

By John Mitzewich

Instant Pot® Sweet Potato Chipotle Soup
Dinner American

Instant Pot® Sweet Potato Chipotle Soup

5.0

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
  2. 2 Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.

By France Cevallos