Type what you have

Ingredients

• ✓ chipotle chile powder
• chicken breast
• salt
• black pepper
• olive oil
• butter
• flour
• chicken broth
• green onion

Instructions

1. 1 Place chicken breast halves between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness. Season with salt and pepper.
2. 2 Heat olive oil in a large skillet over high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts in hot oil until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
3. 3 Melt butter in the same skillet. Stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
4. 4 Stir in green onions and chipotle chile powder.
5. 5 Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ chipotle chile powder
• mango
• pork shoulder
• black pepper
• salt
• balsamic vinegar
• water
• honey
• bourbon whiskey
• barbecue sauce

Instructions

1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Ingredients

• ✓ chipotle chile powder
• paprika
• salt
• brown sugar
• chili powder
• black pepper
• garlic powder
• onion powder
• cumin
• flat iron steak

Instructions

1. 1 Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. 3 Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

By Danny Jaye

Ingredients

• ✓ chipotle chile powder
• garlic powder
• cinnamon
• onion powder
• pineapple ring
• olive oil
• red onion
• brown sugar
• pork chop
• salt
• black pepper
• goat cheese

Instructions

1. 1 Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
2. 2 Pat pineapple rings dry.
3. 3 Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
4. 4 Pat pork chops dry and lightly season both sides with salt and pepper.
5. 5 Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

By Culinary Envy

Ingredients

• ✓ chipotle chile powder
• brown sugar
• garlic powder
• onion powder
• chili powder
• ancho chile powder
• salt-free seasoning blend
• salt
• black pepper
• flat iron steak
• vegetable oil

Instructions

1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger

Ingredients

• ✓ chipotle chile powder
• olive oil
• onion
• garlic
• ground chicken
• tomato
• kidney bean
• pinto bean
• brown sugar
• cayenne pepper
• red pepper flakes
• kosher salt
• cilantro

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
2. 2 Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
3. 3 Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

By Lukas Clary

Ingredients

• ✓ chipotle chile powder
• ground beef
• salt
• garlic powder
• onion powder
• black pepper
• celery salt
• cayenne pepper
• breadcrumb
• egg
• ketchup
• mustard
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands until combined. Stir in bread crumbs, egg, ketchup, mustard, and Worcestershire sauce until thoroughly combined; form into a loaf shape.
3. 3 Spread barbecue sauce over the bottom of a loaf pan. Place meat mixture on top of sauce and press into the pan.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan, then invert the pan over a plate to transfer the meatloaf. Let rest for 5 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ chipotle chile powder
• lamb shank
• salt
• black pepper
• vegetable oil
• onion
• garlic
• tomato paste
• ancho chile powder
• cinnamon
• chicken broth
• jalapeno pepper
• red bell pepper
• cilantro

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

By John Mitzewich

Ingredients

• ✓ chipotle chile powder
• rotini pasta
• butter
• olive oil
• broccoli
• all-purpose flour
• chicken broth
• milk
• salt
• pepper
• cheddar cheese
• onion
• ground chicken
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
2. 2 Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
3. 3 Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
4. 4 Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
5. 5 Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
6. 6 Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

By Jill P

Ingredients

• ✓ chipotle chile powder
• tomato
• red onion
• lettuce
• hamburger bun
• cooking spray
• cheddar cheese
• salt
• black pepper
• coriander
• garlic
• bread crumb
• egg
• ground beef
• salt
• garlic
• mayonnaise

Instructions

1. 1 Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
2. 2 Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
5. 5 Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
6. 6 Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

By Chef V

Ingredients

• ✓ chipotle chile powder
• corn tortilla
• cheddar cheese
• chicken
• oregano
• ancho chile powder
• cumin
• sour cream
• chicken broth
• green chile pepper
• tomato
• cream of chicken soup
• cream of mushroom soup
• green bell pepper
• red bell pepper
• onion
• vegetable oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over high heat. Add onion and bell peppers; cook until warmed through, about 2 minutes. Transfer to a large bowl.
3. 3 Stir mushroom and chicken condensed soups, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder into onion mixture until sauce well combined.
4. 4 Spread a few tablespoons sauce into a 9x13-inch baking dish; layer with ½ each chicken, sauce, Cheddar cheese, and tortillas.
5. 5 Spread the remaining chicken over tortillas; spread all but ½ cup remaining sauce over chicken. Top with ½ remaining Cheddar and remaining tortillas. Spread remaining ½ cup sauce over top; sprinkle with remaining ½ Cheddar.
6. 6 Bake casserole in the preheated oven until bubbling, about 40 minutes.
7. 7 Turn on the broiler; broil until the top is golden, 2 to 3 minutes more.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ chipotle chile powder
• aluminum foil
• black pepper
• salt
• garam masala
• ginger
• granulated garlic
• lime
• apple cider
• butter
• sweet potato
• apple
• pork tenderloin
• black pepper
• salt
• chipotle chili powder
• brown sugar
• ground ginger
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
3. 3 Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
4. 4 Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
5. 5 Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
6. 6 Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
7. 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
8. 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

By Bibi

Ingredients

• ✓ chipotle chile powder
• green onion
• cilantro
• corn chip
• water
• green chile pepper
• tomato
• oregano
• cayenne pepper
• black pepper
• cumin
• paprika
• ancho chile powder
• garlic
• onion
• vegetable oil
• black pepper
• salt
• beef chuck
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
2. 2 Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
3. 3 Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
4. 4 Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

By John Mitzewich

Ingredients

• ✓ chipotle chile powder
• garlic salt
• onion
• avocado
• tomato
• cilantro
• cabbage
• lime juice
• canola oil
• salmon fillet
• all-purpose flour
• egg
• panko bread crumb
• black pepper
• salt
• cumin
• onion powder
• garlic powder
• salt
• jalapeno pepper
• mayonnaise
• flour tortilla

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.
3. 3 Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
4. 4 Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.
7. 7 Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.
8. 8 Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

By rivche

Ingredients

• ✓ chipotle chile powder
• roll
• american cheese
• cooking spray
• olive oil
• butter
• onion
• butter
• olive oil
• pepper
• salt
• lime juice
• garlic
• chive
• mayonnaise
• oregano
• garlic powder
• cayenne pepper
• white pepper
• black pepper
• sugar
• onion powder
• salt
• onion
• butter
• olive oil
• onion
• chicken breast
• worcestershire sauce
• lime juice
• soy sauce
• white wine

Instructions

1. 1 Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
2. 2 Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
3. 3 Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
4. 4 Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
5. 5 Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
6. 6 Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
7. 7 Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

By Christina S Wall

Ingredients

• ✓ chipotle chile powder
• sweet potato
• butter
• brown sugar
• onion powder
• garlic powder
• salt
• black pepper

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?

Ingredients

• ✓ chipotle chile powder
• onion powder
• garlic powder
• salt
• brown sugar
• pork tenderloin

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

Ingredients

• ✓ chipotle chile powder
• butter
• onion
• kosher salt
• cumin
• ancho chile powder
• tomato paste
• oregano
• farro
• chicken broth

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

Ingredients

• ✓ chipotle chile powder
• butter
• all-purpose flour
• chicken broth
• green chili
• black olive
• kosher salt
• oregano
• chicken breast
• sour cream
• corn tortilla
• colby-jack cheese

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

Ingredients

• ✓ chipotle chile powder
• onion
• lime juice
• orange juice
• garlic
• avocado oil
• coriander
• cumin
• oregano
• paprika
• salt
• black pepper
• chicken thigh

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

Ingredients

• ✓ chipotle chile powder
• chicken thigh
• egg
• green chile
• onion
• almond flour
• mayonnaise
• garlic
• chili powder
• salt
• black pepper
• cumin
• buffalo wing sauce
• avocado oil

Instructions

1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
2. 2 Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
3. 3 Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
4. 4 Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

By Bibi

Ingredients

• ✓ chipotle chile powder
• water
• white sugar
• kosher salt
• white vinegar
• chicken leg quarter
• brown sugar
• paprika
• kosher salt
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• cumin
• nutmeg

Instructions

1. 1 Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
2. 2 Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
3. 3 Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
5. 5 Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
6. 6 Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
7. 7 Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
8. 8 Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
9. 9 Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tiffany

Ingredients

• ✓ chipotle chile powder
• ancho chile powder
• salt
• garlic powder
• onion powder
• cumin
• canola oil
• lime
• chicken breast

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

Ingredients

• ✓ chipotle chile powder
• beef stew meat
• fire-roasted diced tomato
• tomato paste
• water
• chili powder
• garlic salt
• adobo seasoning
• paprika
• onion powder

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

Ingredients

• ✓ chipotle chile powder
• chicken breast
• olive oil
• cayenne pepper
• red pepper flakes
• ginger
• cumin
• oregano
• cinnamon
• chili powder
• paprika
• garlic powder
• onion powder
• pepper
• salt
• honey
• white wine
• orange juice
• red wine vinegar
• lime

Instructions

1. 1 Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

By Lily'sMama

Ingredients

• ✓ chipotle chile powder
• masa harina
• water
• sugar
• salt
• worcestershire sauce
• tomato sauce
• corn
• green chile pepper
• tomato
• kidney bean
• tomato
• cumin
• chili powder
• garlic
• onion
• green bell pepper
• ground bison
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Ingredients

• ✓ chipotle chile powder
• whole wheat rotini pasta
• olive oil
• green onion
• garlic
• artichoke heart
• tomato
• caper
• shrimp
• goat cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
3. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

By Luna's Mom

Ingredients

• ✓ chipotle chile powder
• pork shoulder
• corn oil
• onion
• garlic powder
• chili powder
• tomatillo
• tomato
• cilantro
• corn tortilla

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

Ingredients

• ✓ chipotle chile powder
• ✓ chipotle chile powder
• cherry preserves
• black pepper
• garlic powder
• onion powder
• chili powder
• worcestershire sauce
• water
• water
• white vinegar
• distilled white vinegar
• brown sugar
• ketchup
• apple juice
• apple wood chip
• hickory wood chip
• pork back rib
• black pepper
• garlic powder
• onion powder
• paprika
• salt
• brown sugar

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7. 7 Serve ribs with remaining glaze.

By Smithfield®

Ingredients

• ✓ chipotle chile powder
• olive oil
• onion
• garlic
• chorizo sausage
• black bean
• tomato
• oregano
• basil
• corn
• tomato paste
• bell pepper

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