Type what you have

Ingredients

• ✓ chipotle powder
• olive oil
• pecan
• stevia powder
• kale
• olive oil
• salt
• apple
• feta cheese

Instructions

1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
2. 2 Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

By GurlieGyrl

Ingredients

• ✓ chipotle powder
• sweet potato
• water
• butter
• raspberry-chipotle sauce
• heavy cream
• brown sugar
• pumpkin pie spice
• salt
• butter
• pecan
• cinnamon

Instructions

1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.
3. 3 Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.
4. 4 Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.

By thedailygourmet

Ingredients

• ✓ chipotle powder
• ground pork
• soy-based liquid seasoning
• garlic
• pineapple
• red onion
• jalapeno pepper
• cilantro
• lime
• salt
• corn tortilla

Instructions

1. 1 Combine ground pork, liquid seasoning, ground chipotle powder, and garlic in a bowl. Set aside for flavors to meld.
2. 2 Combine pineapple, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Set pineapple salsa aside.
3. 3 Preheat a large skillet over high heat. Crumble ground pork into the hot skillet. Cook and stir until pork is completely browned and edges begin to crisp, 7 to 10 minutes. Drain any excess grease. Place pork in a bowl and keep warm. Wipe out skillet.
4. 4 Warm tortillas in skillet over medium-low heat, about 20 seconds per side. Divide meat mixture between tortillas and top with pineapple salsa

By France Cevallos

Ingredients

• ✓ chipotle powder
• cooking spray
• baby spinach
• lemon juice
• lime juice
• tomato
• green chile pepper
• red onion
• jalapeno pepper
• habanero pepper
• black olive
• salmon fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
3. 3 Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
4. 4 Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

By KYenkin

Ingredients

• ✓ chipotle powder
• chicken breast
• maple syrup
• apple cider vinegar
• ketchup
• sesame oil
• soy sauce
• garlic
• oregano
• paprika
• cayenne pepper
• celery salt

Instructions

1. 1 Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

By Amelia

Ingredients

• ✓ chipotle powder
• coriander
• oregano
• salt
• cumin
• brown sugar
• cocoa powder
• tomato paste
• vegetable oil
• garlic
• orange juice
• black olive
• green chile pepper
• baby spinach
• tomato sauce
• onion
• red bell pepper
• fire-roasted diced tomato
• chickpea
• black bean
• pumpkin puree
• kidney bean
• vegetable broth

Instructions

1. 1 Combine vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander in a slow cooker.
2. 2 Cook on Low, stirring occasionally, until flavors combine, about 8 hours.

By Raechel Valerius

Ingredients

• ✓ chipotle powder
• butternut squash
• onion
• garlic
• olive oil
• kosher salt
• cooking spray
• black bean
• goat cheese
• enchilada sauce
• corn tortilla
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
5. 5 Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
6. 6 Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
7. 7 Bake in the preheated oven until heated through, about 25 minutes.

By CRAZY4SUSHI

Ingredients

• ✓ chipotle powder
• lime
• garlic powder
• onion powder
• chili powder
• salt
• paprika
• cayenne pepper
• chicken thigh
• avocado oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
2. 2 Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
3. 3 Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
4. 4 Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
5. 5 Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.

By France Cevallos

Ingredients

• ✓ chipotle powder
• chili powder
• cumin
• black pepper
• cayenne pepper
• new york strip steak
• salt
• garlic
• salt
• butter
• lime
• vegetable oil
• lime zest

Instructions

1. 1 Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
2. 2 Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
3. 3 Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
4. 4 Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
5. 5 Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
6. 6 Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7. 7 Remove from the grill and top with garlic-lime butter.

By John Mitzewich

Ingredients

• ✓ chipotle powder
• clove bud essential oil
• cilantro essential oil
• cinnamon oil
• habanero hot sauce
• worcestershire sauce
• black pepper
• salt
• cumin
• brown sugar
• ancho chile pepper
• pumpkin puree
• kidney bean
• tomato
• apple cider vinegar
• ground sirloin
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
2. 2 Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

By Chef

Ingredients

• ✓ chipotle powder
• hot tomato sauce
• chicken broth
• quinoa
• jalapeno pepper
• red onion
• corn oil
• garlic powder
• black pepper
• salt
• cumin
• milk
• bread crumb
• cilantro
• cotija cheese
• red onion
• egg
• veal

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

By Buckwheat Queen

Ingredients

• ✓ chipotle powder
• black pepper
• salt
• heavy cream
• beef broth
• all-purpose flour
• butter
• peanut oil
• cayenne pepper
• mustard powder
• sage
• cumin
• paprika
• oregano
• thyme
• black pepper
• ancho chile powder
• salt
• cajun seasoning
• onion powder
• paprika
• garlic powder
• baking powder
• bread crumb
• hot sauce
• egg
• buttermilk
• all-purpose flour
• soy sauce
• worcestershire sauce
• salt
• beef eye of round steak

Instructions

1. 1 Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
2. 2 Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
3. 3 Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
4. 4 Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
5. 5 When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
8. 8 Serve hot steaks with gravy.

By Brian Genest

Ingredients

• ✓ chipotle powder
• coffee
• cumin
• garlic powder
• onion powder
• oregano
• salt
• cinnamon

Instructions

1. 1 Combine ground coffee, cumin, garlic powder, onion powder, oregano, salt, chipotle powder, and cinnamon in a bowl until well blended.

By Chef Mo

Ingredients

• ✓ chipotle powder
• poblano pepper
• jalapeno pepper
• fire-roasted diced tomato
• onion
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
2. 2 Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
3. 3 Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
4. 4 Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

By France Cevallos

Ingredients

• ✓ chipotle powder
• carnitas
• english muffin
• avocado
• lime
• salt
• butter
• hollandaise sauce mix
• milk
• white vinegar
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ chipotle powder
• butter
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• cornmeal
• all-purpose flour
• apple cider vinegar
• maple syrup
• water
• pork shoulder roast
• fennel seed
• garlic powder
• paprika
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
3. 3 Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
4. 4 Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
5. 5 Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
6. 6 Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
7. 7 Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
8. 8 Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and 1 more pancake. Repeat with remaining pancakes and pork.

By John Mitzewich