Type what you have

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
• 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
• 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
• 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
• 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
• 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
• tomatillo
• garlic
• water
• adobo sauce
• salt

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

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
• maple syrup
• sea salt
• butter-flavored crouton
• garlic-flavored crouton
• egg
• salmon fillet
• cooking spray

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

Ingredients

• ✓ chipotle pepper
• cumin
• garlic salt
• paprika
• tomato
• green chile pepper
• black bean
• corn
• chicken breast
• olive oil
• red onion
• instant rice
• cheddar cheese

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

Ingredients

• ✓ chipotle pepper
• coconut oil
• sweet potato
• onion
• apple
• garlic
• cinnamon
• salt

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

Ingredients

• ✓ chipotle pepper
• chicken
• mayonnaise
• feta cheese
• green onion
• sour cream
• adobo sauce
• garlic salt
• pepper

Instructions

1. 1 Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.

By Toni Losada

Ingredients

• ✓ chipotle pepper
• rhubarb
• adobo sauce
• port wine
• white sugar
• ground pork
• salt
• black pepper
• vegetable oil
• corn husk
• kitchen twine

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

Ingredients

• ✓ chipotle pepper
• mackerel
• mayonnaise
• ketchup
• adobo sauce
• red onion
• cilantro paste
• lemon
• sea salt
• black pepper

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

Ingredients

• ✓ chipotle pepper
• chicken bacon
• sweet potato
• olive oil
• jalapeno pepper
• bbq sauce
• garlic powder
• salt
• black pepper

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

Ingredients

• ✓ chipotle pepper
• cod fillet
• coconut aminos
• parmigiano-reggiano cheese
• garlic keto bread crumb
• coconut flakes
• sucralose sweetener
• salt
• egg yolk
• heavy cream
• coconut aminos

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

Ingredients

• ✓ chipotle pepper
• roma tomato
• green bell pepper
• onion
• garlic
• olive oil
• garlic powder
• sea salt
• black pepper
• mayonnaise

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

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
• butter
• all-purpose flour
• flour
• milk
• paprika
• ancho chile powder
• cayenne pepper
• salt
• cheddar cheese
• monterey jack cheese
• muenster cheese

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

Ingredients

• ✓ chipotle pepper
• ✓ chipotle pepper
• chicken breast
• butter
• salt
• black pepper
• garlic
• cream of chicken soup
• chicken broth
• cream cheese
• adobo sauce
• adobo sauce

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

Ingredients

• ✓ chipotle pepper
• ground bison
• cumin
• oregano
• thyme
• portobello mushroom
• cheddar cheese
• onion
• salt
• black pepper
• whole wheat hamburger bun

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

Ingredients

• ✓ chipotle pepper
• ancho chile powder
• white sugar
• brown sugar
• salt
• black pepper
• cumin
• mustard
• cayenne pepper
• pork rib
• barbecue sauce

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

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• garlic
• sweet potato
• paprika
• salt
• vegetable bouillon base
• water
• orange juice
• heavy cream

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

Ingredients

• ✓ chipotle pepper
• sweet potato
• tahini
• garlic
• salt
• cumin
• cayenne pepper
• olive oil
• lemon
• water
• aleppo pepper
• parsley

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

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• chipotle pepper in adobo sauce
• adobo sauce
• 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
• mahi mahi fillet
• lemon juice
• olive oil
• cajun seasoning
• salt
• black pepper
• mayonnaise
• adobo sauce
• whole wheat hamburger bun
• tomato
• romaine lettuce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.
3. 3 Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).
4. 4 Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.
5. 5 Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.

By TRIQUETRAGIRL

Ingredients

• ✓ chipotle pepper
• adobo sauce
• garlic
• cayenne pepper
• paprika
• black pepper
• cumin
• lime juice
• worcestershire sauce
• honey
• balsamic vinegar
• olive oil
• kosher salt
• chicken drumstick

Instructions

1. 1 Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

By Kevin Naughton

Ingredients

• ✓ chipotle pepper
• artichoke
• olive oil
• butter
• lemon juice
• mayonnaise
• romano cheese
• asiago cheese
• parmesan cheese
• garlic
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
3. 3 Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
4. 4 Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
5. 5 Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
6. 6 Roast in the preheated oven until fork-tender, about 40 minutes.
7. 7 While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
8. 8 Remove artichokes from the oven. Turn on the broiler.
9. 9 Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
10. 10 Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

By Reynolds KitchensR

Ingredients

• ✓ chipotle pepper
• chicken thigh
• mustard
• brown sugar
• red wine vinegar
• mustard powder
• salt
• black pepper
• cayenne pepper
• garlic
• onion
• vegetable oil

Instructions

1. 1 Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
2. 2 Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
3. 3 Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
4. 4 Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
5. 5 Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
6. 6 Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
7. 7 Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
8. 8 Spoon reduced pan sauce over each chicken thigh and serve.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• bacon
• onion
• jalapeno pepper
• chicken stock
• pinto bean
• tomato
• water
• green onion
• cilantro
• salt
• garlic powder

Instructions

1. 1 Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
2. 2 Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
3. 3 Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

By Lori