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Chipotle Crusted Pork Tenderloin
Dinner Mexican

Chipotle Crusted Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Chili Lime Chicken
Dinner Mexican

Chili Lime Chicken

4.3

Prep
10 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
  2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant 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.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Pork Carnitas with Cilantro Tomatillo Sauce
Dinner Mexican

Pork Carnitas with Cilantro Tomatillo Sauce

4.5

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cut pork into 1-inch cubes; season with salt and pepper.
  2. 2 Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
  3. 3 Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
  4. 4 Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
  5. 5 Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

By Mazola

Mexican Chorizo Black Bean Chili
Dinner Mexican

Mexican Chorizo Black Bean Chili

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda

Instant Pot Caldillo
Dinner Mexican

Instant Pot Caldillo

4.9

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil; sear beef until cubes browned on all sides, 5 to 8 minutes. Transfer beef to a plate; set aside. Add onion to the Pot; cook until soft and translucent, about 5 minutes. Turn off Sauté function.
  2. 2 Return beef to the Pot; stir in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By My Hot Southern Mess

Sloppy Chicken "Chorizos"
Dinner Mexican

Sloppy Chicken "Chorizos"

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
  2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Big Pappy's Posole Verde with Tomatillos
Dinner Mexican

Big Pappy's Posole Verde with Tomatillos

Prep
30 min
Cook
115 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
  3. 3 Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
  4. 4 Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
  5. 5 Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  6. 6 Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

By Paul Lines

Cast Iron Chicken Fajitas
Dinner Mexican

Cast Iron Chicken Fajitas

5.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Pat chicken breasts dry with paper towels. Place breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/2- to 3/4-inch thickness.
  2. 2 Combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper in a bowl; divide in half.
  3. 3 Sprinkle breasts with 1/2 spice mixture, rubbing on both sides. Transfer breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.
  4. 4 Combine bell peppers, onion, and 1 tablespoon olive oil in a bowl; toss until vegetables coated with oil. Sprinkle reserved 1/2 spice mix over vegetables; toss until evenly coated. Set aside.
  5. 5 Heat a 12-inch cast-iron skillet over medium-high heat; add remaining 2 tablespoons oil. Add chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer breasts to a cutting board.
  6. 6 Add vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.
  7. 7 Meanwhile, slice breasts into 1/2-inch slices; return to the skillet. Cook and stir until chicken is no longer pink in centers and the juices run clear. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  8. 8 Off heat, drizzle lime juice over chicken fajitas; stir. Serve in warm tortillas.

By Bibi

Grilled Tex-Mex Fish Tacos
Dinner Mexican

Grilled Tex-Mex Fish Tacos

4.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
  2. 2 Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
  4. 4 Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
  5. 5 Serve on warm tortillas with chipotle spread.

By Mountain Girl

Instant Pot Red Posole
Dinner Mexican

Instant Pot Red Posole

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
  3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

By bdweld

Chipotle Tilapia Tacos with Mango-Cilantro Salsa
Dinner Mexican

Chipotle Tilapia Tacos with Mango-Cilantro Salsa

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  2. 2 Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  3. 3 To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

By Chef Shelley Pogue

Easy Red Chicken Enchiladas
Dinner Mexican

Easy Red Chicken Enchiladas

4.9

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add minced garlic and tomato paste; stir until fully combined. Pour in chicken broth and whisk until smooth.
  2. 2 Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
  5. 5 Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
  6. 6 Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

By John Mitzewich

Instant Pot Tamales
Dinner Mexican

Instant Pot Tamales

5.0

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 2 hours, flipping occasionally until husks are softened.
  2. 2 Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 While the filling is cooking, prepare the sauce: Place 2 cups chicken stock, tomatoes, chiles, and garlic in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
  4. 4 Transfer sauce mixture into a blender; Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until completely smooth, 2 to 3 minutes.
  5. 5 Transfer blended mixture back into the saucepan; stir in remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce heat to low and cook, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
  6. 6 When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
  7. 7 Remove pork to a shallow baking dish; discard any fat and shred using 2 forks. Place shredded meat in a bowl. Stir 1 cup of the prepared red sauce and remaining 1/2 teaspoon salt into shredded pork to coat; set filling aside. Set remaining sauce aside for serving.
  8. 8 Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.
  9. 9 To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon of warm water at a time, if needed.
  10. 10 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 1/4 cup masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.
  11. 11 Stand tamales vertically, open-side up, in the steamer basket of the Instant Pot. Place the trivet in the cooker and add 2 cups of water. Place the steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  12. 12 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid. Allow tamales to rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with tamales.

By Pam Lolley

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
Dinner Mexican

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

4.8

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  2. 2 Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
  3. 3 Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
  4. 4 Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. 6 Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
  7. 7 Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
  8. 8 Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

By Patricia

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Chipotle Honey Roasted Peanuts
Appetizer

Chipotle Honey Roasted Peanuts

4.6

Prep
15 min
Cook
35 min
Total
170 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  2. 2 Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
  3. 3 Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

By noogie01

Cajun Sugared Peanuts
Appetizer

Cajun Sugared Peanuts

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
  3. 3 Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
  4. 4 Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

By Heather Mays

Jan's Chipotle Roasted Sweet Potatoes
Dinner

Jan's Chipotle Roasted Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss sweet potatoes and butter together in a large bowl.
  3. 3 Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  4. 4 Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

By What's for dinner, mom?

Chipotle Lemon Bars
Dessert

Chipotle Lemon Bars

4.0

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
  2. 2 Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
  3. 3 Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
  4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C).
  5. 5 In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
  6. 6 Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.

By Crystal McChesney

Sweet and Sassy Hash Browns
Breakfast American

Sweet and Sassy Hash Browns

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a nonstick skillet over medium-high heat. Add sweet potatoes and onion; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
  2. 2 Stir in brown sugar, garlic powder, and chipotle chile powder; cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip; cook until browned on other side.

By CookinNurse

Spanish Farro
Dinner

Spanish Farro

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
  3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
  4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Chile Sweet and Sour Sauce

Chile Sweet and Sour Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.

By EBWhittaker

Alabama White Sauce
American

Alabama White Sauce

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

By Brian Genest

One-Pan Sour Cream Chicken Enchilada Skillet
Dinner

One-Pan Sour Cream Chicken Enchilada Skillet

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
  2. 2 Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
  4. 4 Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

By Brook

Zesty Broiled Chicken Thighs
Dinner

Zesty Broiled Chicken Thighs

4.0

Prep
25 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
  2. 2 Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
  3. 3 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
  4. 4 Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
  5. 5 Remove chicken pieces to a serving platter.

By Bibi

Bacon Snack Mix
Appetizer

Bacon Snack Mix

5.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
  3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
  4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
  5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
  6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
  7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
  8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Spicy Ranch Party Mix
Appetizer

Spicy Ranch Party Mix

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.
  3. 3 Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.
  4. 4 Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

By Ashley Baron Rodriguez