Type what you have

Ingredients

• ✓ chipotle pepper in adobo sauce
• honey
• lime juice
• soy sauce
• garlic powder
• flour

Instructions

1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Ingredients

• ✓ chipotle pepper in adobo sauce
• mayonnaise
• lime juice
• garlic
• salt

Instructions

1. 1 Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

By David Miller Lowe

Ingredients

• ✓ chipotle pepper in adobo sauce
• avocado
• lime
• cilantro leaves
• salt
• black pepper
• red onion
• jalapeno pepper
• tomato

Instructions

1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Ingredients

• ✓ chipotle pepper in adobo sauce
• lime
• garlic
• oregano
• cumin
• adobo sauce
• beef sirloin steak
• salt
• pepper

Instructions

1. 1 Whisk lime juice, garlic, oregano, and cumin together in a small bowl. Stir in adobo peppers and adobo sauce.
2. 2 Pierce steaks on both sides with a sharp knife; sprinkle with salt and pepper. Place steaks into a glass baking dish. Pour adobo marinade over top; turn steaks until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill for 6 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By Tracie Commins

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• yellow onion
• sweet potato
• vegetable broth
• heavy cream
• lime
• salt
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. 2 Stir chipotle peppers into the sweet potato mixture.
3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Ingredients

• ✓ chipotle pepper in adobo sauce
• butter
• all-purpose flour
• vegetable stock
• pumpkin puree
• half-and-half
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ chipotle pepper in adobo sauce
• beef bottom round roast
• lean roast
• black pepper
• onion
• green chili
• chili powder
• cayenne pepper
• garlic powder
• cumin
• beef bouillon

Instructions

1. 1 Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
2. 2 Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
3. 3 Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

By Kris Ross

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• onion
• adobo sauce
• chipotle pepper
• cumin
• chili powder
• salt
• chicken broth
• fire roasted diced tomato
• garlic
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until soft and translucent, 6 to 7 minutes. Stir in chipotle peppers, Adobo sauce, cumin, chili powder, and salt to combine.
2. 2 Stir in chicken broth and tomatoes; bring to a simmer over low heat. Cover; simmer 5 to 6 minutes. Remove from heat; cool slightly.
3. 3 Purée bisque with an immersion blender until smooth. Stir in heavy cream. Taste; season with salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

By France Cevallos

Ingredients

• ✓ chipotle pepper in adobo sauce
• garlic
• lemon
• olive oil
• paprika
• cilantro
• salt
• black pepper
• red pepper flakes
• cayenne pepper
• shrimp
• wooden skewer
• metal skewer

Instructions

1. 1 Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

By Sue Carey-Bradley

Ingredients

• ✓ chipotle pepper in adobo sauce
• ground beef
• hot sausage
• chili powder
• cumin
• coriander
• onion
• garlic
• tomato
• tomato sauce
• kidney bean
• salt
• black pepper
• tomato paste

Instructions

1. 1 Cook ground beef and sausage in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and turned translucent, about 4 minutes.
2. 2 Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and black pepper; bring to a simmer, then transfer chili to a slow cooker. Cover slow cooker.
3. 3 Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.

By emilyweaverbrown

Ingredients

• ✓ chipotle pepper in adobo sauce
• clove
• cinnamon stick
• brown sugar
• paprika
• chili powder
• cumin
• black pepper
• salt
• garlic powder
• beer
• tomato
• tomato
• ground turkey
• pork sausage
• red onion
• olive oil

Instructions

1. 1 Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
2. 2 Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

By Chefs Ginny Fred Bergmann

Ingredients

• ✓ chipotle pepper in adobo sauce
• green onion
• salsa
• avocado
• tomato
• monterey jack cheese
• cabbage
• corn tortilla
• cilantro
• yogurt
• cooking spray
• paprika
• garlic powder
• black pepper
• salt
• lime juice
• tilapia

Instructions

1. 1 Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Combine yogurt, remaining 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender. Pulse until sauce is well blended. Set aside.
4. 4 Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
5. 5 Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, cheese, tomato, avocado, salsa, and green onions.

By rev'd up chef

Ingredients

• ✓ chipotle pepper in adobo sauce
• lettuce
• mozzarella cheese
• sourdough bread
• sweet pickle relish
• green onion
• mayonnaise
• oregano
• garlic
• green onion
• black pepper
• salt
• white sugar
• lime juice
• red wine vinegar
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
2. 2 Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
3. 3 Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
4. 4 Toast sourdough bread slices.
5. 5 Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

By Chris Elmore

Ingredients

• ✓ chipotle pepper in adobo sauce
• tomato
• lime juice
• sour cream
• feta cheese
• queso fresco
• pepper
• chicken breast
• chicken broth
• tomato
• garlic
• cilantro
• salt
• buttery spread
• onion
• poblano chile
• vegetable oil spray
• corn tortilla

Instructions

1. 1 Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
2. 2 Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
3. 3 Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
4. 4 Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
5. 5 Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
6. 6 Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

By Melt Organic Buttery Spread

Ingredients

• ✓ chipotle pepper in adobo sauce
• tomato
• avocado
• flour tortilla
• oil
• cayenne pepper
• cornstarch
• all-purpose flour
• oregano
• cumin
• cilantro
• salt
• white fish
• salt
• chipotle pepper
• adobo sauce
• red wine vinegar
• greek yogurt
• cilantro
• coleslaw mix

Instructions

1. 1 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2. 2 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3. 3 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4. 4 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6. 6 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.

By miss_maya

Ingredients

• ✓ chipotle pepper in adobo sauce
• salt
• chipotle pepper
• adobo sauce
• tomato sauce
• red kidney bean
• kidney bean
• fire-roasted diced tomato
• jalapeno pepper
• onion
• ground turkey
• olive oil
• black pepper
• coriander
• cinnamon
• cumin
• cocoa powder
• oregano
• salt
• paprika
• chili powder

Instructions

1. 1 Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

By France Cevallos

Ingredients

• ✓ chipotle pepper in adobo sauce
• kidney bean
• chipotle pepper
• adobo sauce
• beef stock
• tomato puree
• fire-roasted diced tomato
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ chipotle pepper in adobo sauce
• tomato
• lime wedge
• guacamole
• cilantro
• cayenne pepper
• salt
• mayonnaise
• cumin
• salt
• olive oil
• carrot
• red cabbage
• green cabbage
• cod
• olive oil
• lime
• black pepper
• salt
• cayenne pepper
• thyme
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
2. 2 Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
3. 3 Meanwhile, place cabbage and carrots in a large bowl.
4. 4 Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
5. 5 Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
6. 6 Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
7. 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

By Bibi

Ingredients

• ✓ chipotle pepper in adobo sauce
• white sugar
• chipotle pepper
• adobo sauce
• pomegranate molasses
• yellow onion
• ketchup
• mint
• egg
• cilantro
• bread crumb
• ground beef
• ground lamb
• black pepper
• cinnamon
• cayenne pepper
• curry powder
• cumin
• paprika
• salt
• ginger
• garlic
• celery
• carrot
• yellow onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
3. 3 Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
4. 4 Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
5. 5 Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
6. 6 Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
7. 7 Unmold meatloaf onto a large plate. Slice and serve with the sauce.

By bstotts

Ingredients

• ✓ chipotle pepper in adobo sauce
• butter
• oyster

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place butter in a small bowl. Stir in chipotle pepper and set aside.
3. 3 Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

By Soup Loving Nicole

Ingredients

• ✓ chipotle pepper in adobo sauce
• yogurt
• mayonnaise

Instructions

1. 1 Mix yogurt, mayonnaise, and chipotle peppers together in a small bowl until smooth. Chill until serving.

By SHACKL

Ingredients

• ✓ chipotle pepper in adobo sauce
• ground beef
• green onion
• bread crumb
• garlic powder
• salt
• black pepper
• spaghetti
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray

Ingredients

• ✓ chipotle pepper in adobo sauce
• ground beef
• barbecue seasoning
• cream cheese
• barbecue seasoning
• butter
• onion
• bell pepper
• mushroom
• garlic
• cheddar cheese
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for high heat. When hot, lightly oil grate.
2. 2 Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
3. 3 Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
4. 4 Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
5. 5 Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
6. 6 Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.

By Amanda Handy

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• chili powder
• paprika
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• chicken thigh
• chicken stock
• tomato paste

Instructions

1. 1 Place olive oil in the bottom of a slow cooker.
2. 2 Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
3. 3 Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
4. 4 Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
5. 5 When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.

By RaeBear729

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• onion
• tomato
• chicken
• tostada shell
• sour cream

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onions; cook and stir until softened and translucent, about 5 minutes.
2. 2 Meanwhile, blend tomatoes and chipotle peppers in adobo sauce in a blender.
3. 3 Pour pureed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer until hot and heated through, about 20 minutes.
4. 4 Mound shredded chicken mixture onto tostada shells and garnish with sour cream.

By Fredda O

Ingredients

• ✓ chipotle pepper in adobo sauce
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• adobo sauce
• chipotle pepper
• focaccia bread
• provolone cheese
• turkey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
3. 3 Preheat a panini press according to the manufacturer's instructions.
4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Ingredients

• ✓ chipotle pepper in adobo sauce
• onion
• vegetable broth
• garlic
• cumin
• black bean
• pumpkin puree
• vegetable broth
• coconut milk
• tomato
• pumpkin pie spice
• salt
• black pepper

Instructions

1. 1 Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
2. 2 Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
3. 3 Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

By staircases

Ingredients

• ✓ chipotle pepper in adobo sauce
• all-purpose flour
• baking soda
• salt
• semi-sweet chocolate
• butter
• brown sugar
• white sugar
• cocoa powder
• egg
• vanilla extract
• water
• chocolate chip
• white sugar

Instructions

1. 1 Whisk together flour, baking soda, and salt in a bowl.
2. 2 Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
3. 3 In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
4. 4 Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
7. 7 Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

By newman'smom

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• onion
• garlic
• chicken
• chili powder
• cumin
• coriander
• tomato
• green chile
• tomato sauce
• chicken broth
• chili bean
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
2. 2 Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

By Angela Miller

Ingredients

• ✓ chipotle pepper in adobo sauce
• brown sugar
• cayenne pepper
• garlic powder
• cumin
• chili powder
• tomato paste
• chicken broth
• tomato
• green chile pepper
• tomato
• mixed vegetable
• butternut squash
• ground beef
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
2. 2 Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
3. 3 Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

By Heather