Type what you have

Ingredients

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

Instructions

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

By Tracie Commins

Ingredients

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

Instructions

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

By Chris

Ingredients

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

Instructions

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

By Kris Ross

Ingredients

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

Instructions

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

By France Cevallos

Ingredients

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

Instructions

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

By Sue Carey-Bradley

Ingredients

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

Instructions

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

By emilyweaverbrown

Ingredients

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

Instructions

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

By Chefs Ginny Fred Bergmann

Ingredients

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

Instructions

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

By rev'd up chef

Ingredients

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

Instructions

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

By Chris Elmore

Ingredients

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

Instructions

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

By Melt Organic Buttery Spread

Ingredients

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

Instructions

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

By miss_maya

Ingredients

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

Instructions

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

By France Cevallos

Ingredients

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

Instructions

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

By Bibi

Ingredients

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

Instructions

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

By bstotts

Ingredients

• ✓ chipotle pepper in adobo sauce
• butter
• oyster

Instructions

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

By Soup Loving Nicole

Ingredients

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

Instructions

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

By Amanda Handy

Ingredients

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

Instructions

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

By RaeBear729

Ingredients

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

Instructions

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

By Fredda O

Ingredients

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

Instructions

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

By Angela Miller

Ingredients

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

Instructions

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

By Heather

Ingredients

• ✓ chipotle pepper in adobo sauce
• provolone cheese
• olive oil
• red onion
• bacon
• grill seasoning
• chicken breast
• brown sugar
• chipotle pepper
• adobo sauce
• liquid smoke
• worcestershire sauce
• ketchup
• cider vinegar
• bourbon
• onion
• garlic
• olive oil

Instructions

1. 1 Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
2. 2 Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
3. 3 Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
4. 4 Preheat an outdoor grill for medium-high heat.
5. 5 Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
6. 6 To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

By Janine

Ingredients

• ✓ chipotle pepper in adobo sauce
• corn tortilla
• vegetable oil
• salt
• chicken broth
• cilantro
• tomato
• onion
• salt
• avocado

Instructions

1. 1 Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
2. 2 Using a blender or food processor, blend tomatoes, onion, and cilantro until completely puréed.
3. 3 In a saucepan, heat chicken broth, chipotle chili, and puréed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado.

By ANDREE

Ingredients

• ✓ chipotle pepper in adobo sauce
• dark chocolate
• salt
• black pepper
• oregano
• chili powder
• dark beer
• beef broth
• kidney bean
• black bean
• tomato paste
• tomato sauce
• bacon
• sausage
• beef stew meat
• orange bell pepper
• yellow bell pepper
• garlic
• onion
• yellow onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
2. 2 Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

By Beer and Food Guy

Ingredients

• ✓ chipotle pepper in adobo sauce
• corn tortilla
• cooking spray
• tomato
• green onion
• lime juice
• cilantro
• cream cheese
• chicken
• mexican cheese blend
• black olive
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
2. 2 Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
3. 3 While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
4. 4 Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
5. 5 Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

By Jaay

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• chicken breast
• onion
• red bell pepper
• cumin
• oregano
• chicken broth
• picante sauce
• long-grain rice
• black bean
• corn
• lime

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
2. 2 Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 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. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

By Soup Loving Nicole

Ingredients

• ✓ chipotle pepper in adobo sauce
• guajillo chile
• achiote paste
• garlic
• onion
• orange juice
• apple cider vinegar
• olive oil
• cumin
• brown sugar
• salt
• chicken thigh
• wooden skewer
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• chili powder
• oregano
• cumin seed
• chipotle chile powder
• salt
• coriander
• lime
• tilapia fillet
• cream cheese
• yogurt
• garlic
• cumin
• olive oil
• corn tortilla

Instructions

1. 1 Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
2. 2 Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
4. 4 Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
5. 5 Serve on warm tortillas with chipotle spread.

By Mountain Girl

Ingredients

• ✓ chipotle pepper in adobo sauce
• cheddar cheese
• flour tortilla
• shrimp
• black pepper
• salt
• baby spinach
• pineapple chunk
• tomato sauce
• oregano
• paprika
• cumin
• chili powder
• garlic
• onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
3. 3 Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
4. 4 Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
5. 5 Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
6. 6 Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
7. 7 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

By Rebekah Rose Hills

Ingredients

• ✓ chipotle pepper in adobo sauce
• chicken broth
• whipping cream
• monterey jack cheese
• flour tortilla
• black pepper
• salt
• cumin
• cilantro
• green salsa
• green chile pepper
• cheddar cheese
• red bell pepper
• green bell pepper
• onion
• butter
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.
3. 3 Melt butter in a skillet over medium heat. Cook onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
4. 4 Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.
5. 5 Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

By Molly

Ingredients

• ✓ chipotle pepper in adobo sauce
• cheddar cheese
• sour cream
• flour tortilla
• cilantro
• cumin
• black pepper
• salt
• corn
• tomato sauce
• green chile pepper
• tomato
• chicken breast
• chicken broth
• garlic
• onion
• bacon

Instructions

1. 1 Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
2. 2 Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
3. 3 Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
5. 5 Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
6. 6 Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
7. 7 Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

By frankp