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Slow Cooker Chicken Mole
Dinner Mexican

Slow Cooker Chicken Mole

4.1

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Street-Market Fried Quesadillas
Dinner Mexican

Street-Market Fried Quesadillas

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
  2. 2 Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
  3. 3 Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
  4. 4 Heat vegetable oil in a skillet over medium heat.
  5. 5 Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
  6. 6 Mix cilantro and onions together in a small bowl.
  7. 7 Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

By Jennifer Aleman

Smoky Vegan Chili
Dinner

Smoky Vegan Chili

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
  2. 2 Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
  3. 3 Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.

By LesaBear

Instant Pot Vegetarian Chili
Dinner

Instant Pot Vegetarian Chili

2.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
  2. 2 Cancel Saute function. 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 using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Stir chili and taste; adjust seasonings to your personal preference.

By Rebekah Rose Hills

Slow Cooker Chipotle Chili
Dinner

Slow Cooker Chipotle Chili

4.9

Prep
25 min
Cook
190 min
Total
215 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes. Add onion and garlic; cook and stir until meat is browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
  2. 2 Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, bell peppers, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt into beef mixture.
  3. 3 Cook until vegetables are tender and celery retains a slight bite, 6 to 8 hours on Low or 3 to 4 hours on High.

By duboo

Hot Dogs with Pineapple Bacon Chipotle Slaw
Dinner American

Hot Dogs with Pineapple Bacon Chipotle Slaw

3.7

Prep
30 min
Cook
8 min
Total
53 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
  3. 3 Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate.
  5. 5 Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
  6. 6 Place hot dogs in the buns and top with cabbage slaw.

By Culinary Envy

Delilah's Wicked Twelve Alarm Chili
Dinner American

Delilah's Wicked Twelve Alarm Chili

2.8

Prep
60 min
Cook
200 min
Total
260 min

Instructions

  1. 1 Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
  2. 2 Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
  3. 3 Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

By Mama Delilah

Black Bean Huevos Rancheros
Breakfast Mexican

Black Bean Huevos Rancheros

4.7

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. 3 Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.
  4. 4 Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.
  5. 5 Bake tortillas in preheated oven until cheese melts, about 5 minutes.
  6. 6 Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.
  7. 7 To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

By ZZ

Cranberry Chipotle Meatballs
Appetizer

Cranberry Chipotle Meatballs

4.6

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Mike's Chipotle Salsa
Appetizer

Mike's Chipotle Salsa

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
  2. 2 Place in the refrigerator and chill for at least 2 hours prior to serving.

By mrssm5

Spicy Pecan Soup
Lunch American

Spicy Pecan Soup

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
  2. 2 Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
  3. 3 Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. 4 Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

By ArtistColumbus

Lentil Tacos
Lunch

Lentil Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
  3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
  4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra