Type what you have

Ingredients

• ✓ adobo sauce
• garnet yam
• chipotle chile
• butter
• brown sugar
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Tasha McDaniel Sharpe

Ingredients

• ✓ adobo sauce
• onion
• roasted red pepper
• whiskey
• garlic
• turkey
• chipotle chili
• roasting bag
• turkey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Ingredients

• ✓ adobo sauce
• oil
• bread crumb
• parmesan cheese
• garlic salt
• pepper
• mayonnaise
• chipotle chili
• chicken breast

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
2. 2 Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
3. 3 Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni Losada

Ingredients

• ✓ adobo sauce
• lime
• garlic
• oregano
• cumin
• chipotle pepper in 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

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

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

• ✓ adobo sauce
• ✓ adobo sauce
• red cabbage
• cabbage
• carrot
• mayonnaise
• sour cream
• chipotle chile
• chipotle pepper
• 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

• ✓ adobo sauce
• ground chuck
• onion
• chipotle chili pepper
• garlic
• tomato sauce
• chili powder
• hot dog
• butter
• hot dog bun
• cheddar cheese
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground chuck, 1 diced onion, chipotles, and garlic in a medium saucepan over medium heat until beef is browned and crumbly, about 5 minutes. Drain grease from pan.
3. 3 Stir tomato sauce and chili powder into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
4. 4 Meanwhile, bring a saucepan of water to a boil. Add hot dogs; cook until plump and heated through, 4 to 6 minutes, or according to package directions.
5. 5 Butter hot dog buns and toast in a toaster oven, about 2 minutes.
6. 6 Place hot dogs in buns; spoon chili over top. Top with Cheddar cheese and 2 tablespoons diced onions.

By bdweld

Ingredients

• ✓ adobo sauce
• olive oil
• onion
• chipotle pepper in 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

• ✓ adobo sauce
• ✓ adobo sauce
• ground beef sirloin
• onion
• grill seasoning
• liquid smoke
• worcestershire sauce
• garlic
• chipotle pepper
• chipotle chile
• 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

• ✓ adobo sauce
• mahi mahi fillet
• lemon juice
• olive oil
• cajun seasoning
• salt
• black pepper
• mayonnaise
• chipotle pepper
• 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

• ✓ adobo sauce
• chipotle pepper
• 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

• ✓ adobo sauce
• new mexico chile
• chicken broth
• canola oil
• pork shoulder
• all-purpose flour
• garlic
• chipotle pepper
• 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

• ✓ adobo sauce
• chicken breast
• corn oil
• onion
• garlic
• chipotle pepper
• 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

• ✓ adobo sauce
• elbow macaroni
• whole milk
• butter
• onion
• garlic
• chipotle chile
• all-purpose flour
• paprika
• salt
• pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
3. 3 Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
4. 4 Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
5. 5 Pour sauce over macaroni; stir to combine. Cover dish with foil.
6. 6 Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.

By Krisha Stevens

Ingredients

• ✓ adobo sauce
• onion
• tomato bouillon
• chicken thigh
• mexican crema
• crema fresca
• chipotle pepper
• 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

• ✓ adobo sauce
• cilantro
• canola oil
• honey
• lime juice
• salt
• chipotle pepper
• chipotle pepper
• 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

• ✓ adobo sauce
• cooking spray
• egg
• barbecue sauce
• garlic
• chipotle chili in adobo sauce
• chipotle pepper
• salt
• black pepper
• celery salt
• cumin
• worcestershire sauce
• onion
• oatmeal
• ground beef
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Whisk eggs in a large mixing bowl until smooth. Whisk in 1/3 cup barbecue sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in onion, oatmeal, and ground beef with your hands until evenly blended. Pack mixture into the prepared pan. Brush the top with 2 tablespoons barbecue sauce.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Joan Dredge

Ingredients

• ✓ adobo sauce
• sour cream
• cilantro
• green onion
• chicken
• cotija cheese
• mexican cheese blend
• tortilla chip
• black pepper
• salt
• oregano
• cumin
• chicken broth
• garlic
• onion
• vegetable oil
• chipotle chile
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
2. 2 Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
3. 3 Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
4. 4 Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
5. 5 Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
6. 6 Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

By Dylan's Nana

Ingredients

• ✓ adobo sauce
• rotini pasta
• salt
• nutmeg
• pumpkin pie spice
• coriander
• cinnamon
• black pepper
• sage
• sugar
• chipotle pepper
• milk
• pumpkin puree
• chicken broth
• ground turkey
• garlic
• onion
• cooking spray

Instructions

1. 1 Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
2. 2 Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
3. 3 Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
4. 4 Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.

By Joel Hernandez

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• onion
• poblano pepper
• bay leaf
• beef broth
• avocado oil
• cinnamon
• oregano
• cumin
• garlic
• chipotle pepper
• chipotle pepper
• lime juice
• orange juice
• cilantro
• red onion
• black pepper
• salt
• beef brisket

Instructions

1. 1 Season both sides of brisket with salt and black pepper.
2. 2 Combine red onion, cilantro, orange juice, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender; blend until smooth. Set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function according to manufacturer's instructions. Add 2 tablespoons avocado oil when display reads Hot; add 1 brisket half. Sear, about 5 minutes per side; transfer to a plate and set aside. Repeat with remaining brisket half.
4. 4 Add ¼ cup beef broth to Instant Pot and bring to a boil while scraping the browned bits of food off the bottom of the Pot with a wooden spoon; turn Pot off. Return brisket halves to the Pot; pour chipotle sauce over brisket. Pour remaining 1 ½ cups beef broth on top; add bay leaves. Close and lock the lid; set valve to Sealing. Select Meat/Stew setting according to manufacturer's instructions; set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
6. 6 Transfer brisket to a platter; shred with 2 forks. Discard bay leaves. Set aside 2 cups cooking liquid; discard remaining liquid. Return shredded brisket and 2 cups liquid to the Pot. Leave on Warm setting until ready to serve.
7. 7 Meanwhile, heat remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion; sauté until tender, 7 to 10 minutes. Top brisket with poblanos and onion to serve.

By SZYQ1

Ingredients

• ✓ adobo sauce
• cayenne pepper
• paprika
• basil
• salt
• black pepper
• chile-garlic sauce
• chipotle pepper
• pepper
• green chile pepper
• chili powder
• black bean
• tomato soup
• onion
• tomato
• kidney bean
• taco seasoning mix
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir taco seasoning into ground turkey until evenly coated; transfer to a slow cooker.
2. 2 Stir crushed tomatoes, kidney beans, onion, tomato soup, black beans, chili powder, green chiles, chipotle peppers, chili garlic sauce, black pepper, salt, basil, paprika, and cayenne pepper into slow cooker.
3. 3 Cover slow cooker. Cook on Low for 8 to 9 hours, or on High for about 4 hours.

By JThomas

Ingredients

• ✓ adobo sauce
• black pepper
• salt
• cumin
• honey
• chipotle chile pepper
• yogurt
• olive oil
• lime
• cilantro
• avocado
• yellow bell pepper
• tomato
• black bean
• vegetable broth
• quinoa
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
2. 2 Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
3. 3 Stir black beans, tomato, bell pepper, and avocado together in a bowl.
4. 4 Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
5. 5 Pour dressing over black bean mixture; add quinoa and toss to coat.

By Ashley Steele

Ingredients

• ✓ adobo sauce
• cilantro
• canola oil
• black pepper
• pork chop
• paprika
• garlic powder
• onion powder
• chili powder
• kosher salt
• worcestershire sauce
• chipotle chile
• chipotle chile in adobo
• dijon mustard
• jalapeno pepper
• maple syrup
• apple cider vinegar
• butter
• ketchup

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F(57 degrees C) (if you want the pork cooked medium instead of medium-rare, set to 145 degrees F (62 degrees C)), and allow water bath to come up to temperature.
2. 2 Stir together ketchup, melted butter, vinegar, maple syrup, jalapeno, mustard, chipotles, adobo sauce, Worcestershire, 1 teaspoon salt, chili powder, onion powder, garlic powder, and smoked paprika for the sauce in a bowl. You should have about 2 cups sauce.
3. 3 Season all chops evenly with remaining 1 1/2 teaspoons salt and pepper and place chops in an even layer in a large vacuum sealable bag. Pour 1 cup of the sauce into bag. Cover and chill remaining sauce. Massage bag to be sure each chop is evenly coated in sauce, then seal bag with a vacuum sealer according to manufacturer's directions.
4. 4 Transfer vacuum-sealed chops to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation. Cook 40 minutes (meat will be 135 degrees F to 145 degrees C (57 to 62 degrees C) when done depending on desired doneness).
5. 5 Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.
6. 6 Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).
7. 7 Grill meat, uncovered, until grill marks appear, basting with 1/2 cup of the reserved sauce, 1 to 2 minutes per side. Serve chops with remaining 1/2 cup sauce and a sprinkle of cilantro. Recipe developed by Karen Rankin

By Keaton Larson

Ingredients

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

• ✓ adobo sauce
• liquid smoke
• chili seasoning
• worcestershire sauce
• dark beer
• chili bean
• tomato sauce
• tomato
• chipotle pepper
• green bell pepper
• celery
• garlic
• onion
• jalapeno pepper
• black pepper
• salt
• paprika
• ground turkey
• olive oil

Instructions

1. 1 In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
2. 2 Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.

By KimberlyClaire79

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• flour tortilla
• cilantro
• coleslaw blend
• vegetable oil
• black pepper
• salt
• panko crumb
• egg
• all-purpose flour
• cayenne pepper
• salt
• chipotle pepper
• chipotle chili
• mayonnaise
• cumin
• vegetable oil
• honey
• lime juice
• lime juice
• tilapia

Instructions

1. 1 Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.
2. 2 Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.
3. 3 To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.
4. 4 Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.
5. 5 Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.
6. 6 Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.
7. 7 Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.

By SCAREY76

Ingredients

• ✓ adobo sauce
• egg
• milk
• salt
• white sugar
• self-rising flour
• cornmeal
• chicken broth
• red enchilada sauce
• cheddar cheese
• turkey
• chipotle pepper
• oregano
• black pepper
• cumin
• red bell pepper
• poblano pepper
• salt
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
3. 3 Stir turkey and ½ Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
4. 4 Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; spoon over turkey filling. Scatter remaining ½ Cheddar cheese on top.
5. 5 Bake in the preheated oven until topping is browned and a toothpick comes out clean, 45 to 60 minutes.

By John Mitzewich

Ingredients

• ✓ adobo sauce
• cilantro
• corn
• black pepper
• salt
• oregano
• chipotle pepper
• jalapeno pepper
• zucchini
• red bell pepper
• green bell pepper
• tomato
• black bean
• cumin
• chili powder
• garlic
• onion
• vegetable oil
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.
2. 2 Meanwhile, heat oil in a large pot over medium heat. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.

By Shauna

Ingredients

• ✓ adobo sauce
• salt
• chipotle pepper
• chipotle pepper in 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

• ✓ adobo sauce
• ✓ adobo sauce
• chipotle pepper
• chipotle pepper
• mayonnaise
• cheddar cheese
• pepper
• salt
• garlic
• bread crumb
• egg
• ground chuck
• yellow onion
• butter
• gorgonzola cheese
• bacon
• chive
• egg
• sour cream
• milk
• all-purpose flour
• yellow cornbread mix
• cooking spray

Instructions

1. 1 Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
2. 2 Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
3. 3 Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
4. 4 Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

By MarthaWhiteR