Type what you have

Ingredients

• ✓ chipotle pepper
• potato
• garlic
• milk
• cilantro
• butter
• salt

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

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• chicken broth
• milk
• grits
• salt
• black pepper
• cumin
• adobo sauce
• green chili
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

By Robin B

Ingredients

• ✓ chipotle pepper
• pinto bean
• garlic
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• ✓ chipotle pepper
• vegetable broth
• onion
• garlic
• adobo sauce
• adobo sauce
• salt
• black pepper
• kale
• salt
• black pepper
• red pepper

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

Ingredients

• ✓ chipotle pepper
• rhubarb
• sweet onion
• almond-fruit flavored soda
• apple cider vinegar
• brown sugar
• molasses
• worcestershire sauce
• liquid smoke
• cinnamon
• allspice
• salt
• black pepper
• clove
• garlic powder

Instructions

1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Ingredients

• ✓ chipotle pepper
• ✓ chipotle pepper
• vegetable oil
• russet potato
• bay leaf
• cumin
• paprika
• salt
• water
• paprika
• black pepper
• salt
• cayenne pepper
• tomato paste
• sherry vinegar
• mayonnaise
• salt
• paprika
• garlic

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• maple syrup
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine maple syrup and chipotle powder in a small bowl.
3. 3 Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
4. 4 Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
5. 5 Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

By France Cevallos

Ingredients

• ✓ chipotle pepper
• brown sugar
• paprika
• mustard powder
• cumin
• salt

Instructions

1. 1 Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

By Kristen

Ingredients

• ✓ chipotle pepper
• ground beef
• onion
• adobo sauce
• taco seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties.
3. 3 Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Lori Fisher

Ingredients

• ✓ chipotle pepper
• olive oil
• chili powder
• avocado

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

Ingredients

• ✓ chipotle pepper
• honey
• garlic
• adobo sauce
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ chipotle pepper
• water
• white sugar
• raspberry
• adobo sauce
• salt

Instructions

1. 1 Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
2. 2 Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
3. 3 Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.
4. 4 Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.

By bdweld

Ingredients

• ✓ chipotle pepper
• olive oil
• white sugar
• lime juice
• cumin
• garlic powder

Instructions

1. 1 Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

By Occasional Cooker

Ingredients

• ✓ chipotle pepper
• raspberry chipotle sauce
• dijon mustard
• garlic and herb cheese spread
• sour cream

Instructions

1. 1 Combine chipotle sauce, mustard, cheese, sour cream, and pepper in a small bowl; mix well. Serve at room temperature or chilled.

By Bibi

Ingredients

• ✓ chipotle pepper
• all-purpose flour
• sugar
• butter
• strawberry jam
• lemon curd

Instructions

1. 1 Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. 2 Preheat an air fryer to 350 degrees F (190 degrees C).
3. 3 Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar.
4. 4 Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough.
5. 5 To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard."
6. 6 Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

By Allrecipes

Ingredients

• ✓ chipotle pepper
• kosher salt
• brown sugar
• garlic powder
• paprika
• chicken
• butter

Instructions

1. 1 Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
2. 2 Allow to rest at room temperature for up to 90 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
6. 6 Carve chicken and spoon over pan drippings before serving.

By Charlie Ciborek

Ingredients

• ✓ chipotle pepper
• mayonnaise
• chipotle chile
• adobo sauce
• adobo sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mayonnaise, chiles, and adobo sauce in a food processor.
3. 3 Pulse until smooth and well blended.

By CLOUDSSUNRAIN

Ingredients

• ✓ chipotle pepper
• avocado
• mango
• garlic
• cilantro
• lime juice
• salt

Instructions

1. 1 Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.

By Avocados from Mexico

Ingredients

• ✓ chipotle pepper
• dark chocolate
• salt
• heavy cream
• cocoa powder

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

Ingredients

• ✓ chipotle pepper
• orange
• cumin
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ chipotle pepper
• mayonnaise
• pork cutlet
• naan bread
• water
• gouda cheese
• lettuce
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
3. 3 Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
4. 4 Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
5. 5 Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
6. 6 Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

By Babbs

Ingredients

• ✓ chipotle pepper
• potato
• butter
• half-and-half
• adobo sauce
• ranch seasoning mix
• salt
• pepper

Instructions

1. 1 Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

By Hidden Valley Ranch

Ingredients

• ✓ chipotle pepper
• brown sugar
• paprika
• garlic salt
• black pepper
• cumin
• salt
• ginger

Instructions

1. 1 Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.

By Lee P Burg

Ingredients

• ✓ chipotle pepper
• adobo sauce
• lime juice
• honey
• cilantro
• onion powder
• garlic powder
• chili powder
• black pepper
• cayenne pepper
• salt
• chicken breast

Instructions

1. 1 Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
2. 2 Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
3. 3 Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.

By crowefoot

Ingredients

• ✓ chipotle pepper
• chicken breast
• adobo sauce
• dark beer
• olive oil
• corn tortilla

Instructions

1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Ingredients

• ✓ chipotle pepper
• bacon
• bacon drippings
• onion
• ham
• chorizo sausage
• pinto bean
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Ingredients

• ✓ chipotle pepper
• long grain rice
• water
• salad dressing
• shrimp
• orange marmalade
• adobo sauce
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

By Crystal

Ingredients

• ✓ chipotle pepper
• dark chocolate
• butter
• water
• salt
• egg yolk
• water
• sugar
• heavy cream
• heavy cream

Instructions

1. 1 Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2. 2 Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3. 3 Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4. 4 Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• firm tofu
• sesame oil
• cornstarch
• apricot preserves
• vegetable broth
• ginger
• garlic
• red pepper

Instructions

1. 1 Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
2. 2 Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
5. 5 Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
6. 6 While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

By Chef Mo

Ingredients

• ✓ chipotle pepper
• chorizo sausage
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight