Type what you have

Ingredients

• ✓ adobo sauce
• ground beef
• onion
• chipotle pepper
• taco seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties.
3. 3 Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Lori Fisher

Ingredients

• ✓ adobo sauce
• honey
• garlic
• chipotle pepper
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ adobo sauce
• potato
• butter
• half-and-half
• chipotle pepper
• ranch seasoning mix
• salt
• pepper

Instructions

1. 1 Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

By Hidden Valley Ranch

Ingredients

• ✓ adobo sauce
• long grain rice
• water
• salad dressing
• shrimp
• orange marmalade
• chipotle pepper
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

By Crystal

Ingredients

• ✓ adobo sauce
• elbow macaroni
• cheddar cheese soup
• evaporated milk
• colby cheese
• chipotle chile
• panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
4. 4 Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
5. 5 Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

By blancdeblanc

Ingredients

• ✓ adobo sauce
• chicken breast
• chipotle pepper
• dark beer
• olive oil
• corn tortilla

Instructions

1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Ingredients

• ✓ adobo sauce
• chipotle pepper
• lime juice
• honey
• cilantro
• onion powder
• garlic powder
• chili powder
• black pepper
• cayenne pepper
• salt
• chicken breast

Instructions

1. 1 Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
2. 2 Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
3. 3 Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.

By crowefoot

Ingredients

• ✓ adobo sauce
• chorizo sausage
• chipotle pepper
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ adobo sauce
• active dry yeast
• water
• sugar
• all-purpose flour
• salt
• chipotle pepper
• cream cheese
• cheddar cheese
• parmesan cheese
• cornmeal

Instructions

1. 1 Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
3. 3 Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
4. 4 Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
5. 5 Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
6. 6 Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
7. 7 Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.

By JESSIE KAY

Ingredients

• ✓ adobo sauce
• ground turkey
• onion
• cilantro
• chipotle chile
• garlic powder
• onion powder
• seasoned salt
• black pepper
• mozzarella cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
2. 2 Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

By mbaucum

Ingredients

• ✓ adobo sauce
• elbow macaroni
• half and half
• chipotle pepper
• chicken bouillon cube
• garlic
• onion powder
• black pepper
• corn starch
• monterey jack cheese
• pepper jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
2. 2 Blend 2 cups half and half, chipotle pepper, bouillon cubes, and garlic in a blender or food processor until well-blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half, and corn starch. Stirring constantly, bring to a boil; boil and stir until very thick, about 1 minute. Remove from heat.
3. 3 Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4. 4 Bake until browned and bubbly around edges, 25 to 30 minutes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ adobo sauce
• chipotle pepper
• sour cream
• chicken breast
• sour cream
• spinach
• chicken broth
• salt

Instructions

1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

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
• ✓ adobo sauce
• panko bread crumb
• egg
• parsley
• mayonnaise
• seafood seasoning
• mustard
• crabmeat
• panko bread crumb
• coconut oil
• mayonnaise
• chipotle pepper
• chipotle pepper
• lemon juice

Instructions

1. 1 Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
2. 2 Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
3. 3 While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
4. 4 Serve crab cakes with sauce on the side.

By Nancy Gibson

Ingredients

• ✓ adobo sauce
• pineapple
• brown sugar
• chipotle pepper
• bourbon whiskey
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ adobo sauce
• chipotle pepper
• tomato
• onion
• cilantro
• garlic
• salt
• black pepper

Instructions

1. 1 Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

By lovetocook

Ingredients

• ✓ adobo sauce
• cilantro
• chipotle chile
• honey
• lime juice
• soy sauce
• garlic
• cumin
• pork tenderloin

Instructions

1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

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
• olive oil
• balsamic vinegar
• orange bell pepper
• celery
• carrot
• onion
• garlic
• black-eyed pea
• water
• vegetable bouillon base
• chipotle pepper
• liquid mesquite smoke flavoring
• cumin
• black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

By Amanda

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
• sour cream
• corn tortilla
• mexican blend cheese
• chicken
• broth
• cinnamon
• black pepper
• salt
• raisin
• chipotle pepper
• tomato
• garlic
• onion
• olive oil
• sesame seed
• almond

Instructions

1. 1 Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
3. 3 Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
4. 4 Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
5. 5 Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
6. 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
7. 7 Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

By Campbell's Kitchen

Ingredients

• ✓ adobo sauce
• bacon
• onion
• shrimp
• chipotle pepper
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ adobo sauce
• olive oil
• onion
• chicken breast
• oregano
• chipotle chile pepper
• tomato
• salt
• tostada shell

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ adobo sauce
• olive oil
• onion
• garlic
• chicken broth
• chicken breast
• chipotle pepper
• tomato
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
4. 4 Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

By LisaSharksFan

Ingredients

• ✓ adobo sauce
• provolone cheese
• olive oil
• red onion
• bacon
• grill seasoning
• chicken breast
• brown sugar
• chipotle pepper
• chipotle pepper in 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

• ✓ adobo sauce
• chipotle pepper
• olive oil
• garlic
• ground turkey
• pineapple
• onion
• taco seasoning
• water
• flour tortilla
• cilantro

Instructions

1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Ingredients

• ✓ adobo sauce
• tomatillo
• chipotle pepper
• tomato sauce
• water
• salt
• brown sugar
• olive oil
• onion
• garlic
• beef brisket

Instructions

1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

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