Type what you have

Ingredients

• ✓ chipotle chili
• white vinegar
• water
• garlic
• onion
• salt
• white sugar
• adobo sauce
• chipotle pepper
• egg

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

Ingredients

• ✓ chipotle chili
• onion
• roasted red pepper
• whiskey
• garlic
• turkey
• adobo sauce
• roasting bag
• turkey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Ingredients

• ✓ chipotle chili
• oil
• bread crumb
• parmesan cheese
• garlic salt
• pepper
• mayonnaise
• adobo sauce
• chicken breast

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
2. 2 Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
3. 3 Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni Losada

Ingredients

• ✓ chipotle chili
• olive oil
• onion
• garlic
• vegetarian ground beef crumbles
• adobo sauce
• adobo sauce
• chipotle pepper
• cumin
• onion powder
• vegan cream cheese
• nutritional yeast
• salt
• corn tortilla
• cooking spray

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Ingredients

• ✓ chipotle chili
• flour tortilla
• cilantro
• coleslaw blend
• vegetable oil
• black pepper
• salt
• panko crumb
• egg
• all-purpose flour
• cayenne pepper
• salt
• chipotle pepper
• adobo sauce
• adobo sauce
• mayonnaise
• cumin
• vegetable oil
• honey
• lime juice
• lime juice
• tilapia

Instructions

1. 1 Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.
2. 2 Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.
3. 3 To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.
4. 4 Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.
5. 5 Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.
6. 6 Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.
7. 7 Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.

By SCAREY76