Type what you have

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
• 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 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
• ✓ 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
• 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

Ingredients

• ✓ chipotle pepper
• ✓ chipotle pepper
• cilantro
• canola oil
• honey
• lime juice
• salt
• adobo sauce
• lemon juice
• rice vinegar
• garlic
• canola oil
• salt
• shrimp
• pancetta

Instructions

1. 1 Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
2. 2 Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
3. 3 Preheat a grill for medium heat.
4. 4 Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
5. 5 To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

By Ryan Nomura

Ingredients

• ✓ chipotle pepper
• red cabbage
• cabbage
• carrot
• mayonnaise
• sour cream
• chipotle chile
• adobo sauce
• adobo sauce
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine red cabbage, green cabbage, carrot, mayonnaise, sour cream, chipotles, adobo sauce, cilantro, lime juice, salt, and black pepper in a bowl; mix thoroughly. Let sit before serving, at least 1 hour.

By Brian Genest

Ingredients

• ✓ chipotle pepper
• chicken breast
• corn oil
• onion
• garlic
• adobo sauce
• water
• chicken bouillon powder
• sour cream
• cream cheese
• salt
• pepper
• cilantro

Instructions

1. 1 Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
2. 2 Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
3. 3 Reduce heat and add garlic; cook for 1 minute.
4. 4 Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
5. 5 Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
6. 6 Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
7. 7 Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

By Mazola

Ingredients

• ✓ chipotle pepper
• new mexico chile
• chicken broth
• canola oil
• pork shoulder
• all-purpose flour
• garlic
• adobo sauce
• onion
• cider vinegar
• salt
• oregano
• cumin

Instructions

1. 1 Place New Mexico chiles in a heat-proof bowl.
2. 2 Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
3. 3 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
4. 4 Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
5. 5 Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By bdweld

Ingredients

• ✓ chipotle pepper
• chicken thigh
• kosher salt
• tomatillo salsa verde
• green chile
• garlic
• jalapeno pepper
• cilantro
• cumin
• black pepper
• oregano
• salt
• white kidney bean

Instructions

1. 1 Season chicken thighs with salt on both sides.
2. 2 Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
3. 3 Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
4. 4 Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
5. 5 Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• duck breast
• water
• salt
• apple cider vinegar
• worcestershire sauce
• monosodium glutamate
• garlic powder
• hot pepper sauce
• jalapeno pepper
• pepper jack cheese
• cream cheese
• bacon
• toothpick

Instructions

1. 1 Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
2. 2 Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
3. 3 Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
4. 4 Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.

By jbird16

Ingredients

• ✓ chipotle pepper
• orange
• lemon
• lime
• garlic
• salt
• annatto powder
• cumin
• cayenne pepper
• oregano
• black pepper
• pork tenderloin
• vegetable oil

Instructions

1. 1 Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
2. 2 Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
3. 3 Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• vegetable oil
• salt
• paprika
• cayenne pepper
• black pepper
• garlic
• chicken breast
• white sugar
• apple cider vinegar
• blueberry
• salt
• black pepper

Instructions

1. 1 Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a glass or ceramic bowl; add chicken breasts toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Add sugar to a saucepan set over medium heat; cook, without stirring, until it begins to melt, about 1 minute. Continue cooking, without stirring, until sugar melts, gradually turns golden, and just begins to darken a bit, 1 minute or less. Remove pan from the heat. Add vinegar; stir until sugar dissolves.
3. 3 Return pan to medium-high heat; add blueberries. Bring to a simmer, reduce heat to medium-low, and continue simmering until blueberries soften and sauce thickens to a syrup-like consistency, 4 to 5 minutes. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Season with salt and black pepper. Remove from heat.
4. 4 Set a strainer over a bowl. Strain blueberry sauce, using a spatula to push through as much liquid as possible. Discard blueberry skins.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; shake off excess. Discard remaining marinade.
6. 6 Cook chicken breasts on the preheated grill until no longer pink in centers and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest for 1 to 3 minutes.
7. 7 Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• chicken broth
• butter
• brown rice
• green bean
• sweet potato
• olive oil
• salt
• black pepper
• honey
• granulated garlic
• salmon fillet
• pecan

Instructions

1. 1 Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
4. 4 Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
5. 5 Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
6. 6 Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

By thedailygourmet

Ingredients

• ✓ chipotle pepper
• ground beef sirloin
• onion
• grill seasoning
• liquid smoke
• worcestershire sauce
• garlic
• adobo sauce
• chipotle chile
• adobo sauce
• salt
• pepper
• cheddar cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. 3 Place burgers on preheated grill and cook until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese on top of each burger one minute before they are ready.
4. 4 Place burgers on buns to serve.

By Janine

Ingredients

• ✓ chipotle pepper
• onion
• tomato bouillon
• chicken thigh
• mexican crema
• crema fresca
• adobo sauce
• tomato
• garlic
• butter
• red bell pepper
• mexican white squash
• salt
• black pepper

Instructions

1. 1 Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
2. 2 Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
3. 3 Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
4. 4 Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
5. 5 Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.

By KarinasMommy

Ingredients

• ✓ chipotle pepper
• ground chicken
• green onion
• egg white
• cilantro
• jalapeno pepper
• sour cream
• salt
• black pepper
• bread crumb
• garlic powder
• vegetable oil
• avocado
• sour cream

Instructions

1. 1 Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
2. 2 Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
3. 3 Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

By travisd1

Ingredients

• ✓ chipotle pepper
• ground beef
• onion
• tomato
• black bean
• yellow corn
• nopales
• tomato paste
• chili powder
• white sugar
• garlic powder
• cumin
• salt
• black pepper

Instructions

1. 1 Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef browned, about 5 minutes. Transfer to a slow cooker.
2. 2 Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper. Cover slow cooker.
3. 3 Cook on Low until flavors combine, about 4 hours.

By Denise D

Ingredients

• ✓ chipotle pepper
• vegetable oil
• vegan burger patty
• vegetable oil
• onion
• garlic
• salt
• black pepper
• vegetable stock
• tomato paste
• plum tomato
• adobo seasoning
• sazon seasoning
• potato
• kale

Instructions

1. 1 Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
2. 2 Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
3. 3 Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

By Alicia

Ingredients

• ✓ chipotle pepper
• water
• coconut oil
• onion
• green bell pepper
• red bell pepper
• garlic
• ground bison
• ground pork sausage
• chili powder
• cumin
• oregano
• cocoa powder
• worcestershire sauce
• tomato
• salt
• black pepper

Instructions

1. 1 Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
2. 2 Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
3. 3 Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
4. 4 Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

By Lnldad

Ingredients

• ✓ chipotle pepper
• shrimp
• bay leaf
• paprika
• water
• lemon
• ketchup
• brown sugar
• paprika
• garlic
• salt
• cayenne pepper
• vegetable oil
• butter
• chive

Instructions

1. 1 Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
2. 2 Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
3. 3 Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
4. 4 Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
5. 5 Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
6. 6 Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

By John Mitzewich