Type what you have

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• onion
• garlic
• masa harina
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• green chile pepper
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ chipotle pepper in adobo sauce
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• adobo sauce
• chipotle pepper
• focaccia bread
• provolone cheese
• turkey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
3. 3 Preheat a panini press according to the manufacturer's instructions.
4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Ingredients

• ✓ chipotle pepper in adobo sauce
• onion
• vegetable broth
• garlic
• cumin
• black bean
• pumpkin puree
• vegetable broth
• coconut milk
• tomato
• pumpkin pie spice
• salt
• black pepper

Instructions

1. 1 Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
2. 2 Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
3. 3 Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

By staircases

Ingredients

• ✓ chipotle pepper in adobo sauce
• olive oil
• yellow onion
• sweet potato
• vegetable broth
• heavy cream
• lime
• salt
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. 2 Stir chipotle peppers into the sweet potato mixture.
3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Ingredients

• ✓ chipotle pepper in adobo sauce
• kidney bean
• chipotle pepper
• adobo sauce
• beef stock
• tomato puree
• fire-roasted diced tomato
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ chipotle pepper in adobo sauce
• yogurt
• mayonnaise

Instructions

1. 1 Mix yogurt, mayonnaise, and chipotle peppers together in a small bowl until smooth. Chill until serving.

By SHACKL

Ingredients

• ✓ chipotle pepper in adobo sauce
• ground beef
• green onion
• bread crumb
• garlic powder
• salt
• black pepper
• spaghetti
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray

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
• peach
• red onion
• garlic
• ginger root
• cilantro
• lime
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
3. 3 Enjoy!

By OOMPAH

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
• onion powder
• distilled white vinegar
• lemon juice
• lime juice
• canola oil
• corn syrup
• cilantro
• water
• cumin
• black pepper
• salt
• canola oil
• celery
• carrot
• red bell pepper
• green pepper
• red onion
• black bean
• corn
• pearl barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

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
• mexican blend cheese
• sour cream
• tortilla chip
• lime
• corn kernel
• cannellini bean
• tomato
• chicken broth
• cumin
• parsley
• basil
• garlic
• celery
• carrot
• onion
• butternut squash
• olive oil

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

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

Ingredients

• ✓ chipotle pepper in adobo sauce
• salsa
• flour tortilla
• cheddar cheese
• garlic
• shrimp
• cooking spray
• black pepper
• garlic salt
• refried bean
• mayonnaise
• yogurt
• tomato
• chicken broth
• cumin
• garlic salt
• long-grain white rice
• onion
• vegetable oil

Instructions

1. 1 Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
2. 2 While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
3. 3 Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
4. 4 Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
5. 5 Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve.

By SHACKL

Ingredients

• ✓ chipotle pepper in adobo sauce
• ✓ chipotle pepper in adobo sauce
• garlic powder
• salt
• milk
• mayonnaise
• bay leaf
• orange
• chicken broth
• lime juice
• cilantro
• garlic
• onion
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• chili powder
• cumin

Instructions

1. 1 Combine cumin, chili powder, oregano, salt, and black pepper in a bowl; sprinkle over both sides chicken breasts.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon olive oil; sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate.
3. 3 Add onion and garlic to the Pot; cook and stir until translucent and golden, about 2 minutes. Return chicken to the Pot; add cilantro, lime juice, chicken broth, orange zest and juice, 1 chipotle pepper with 1 tablespoon adobo sauce, and bay leaf. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 to 10 minutes, depending on size of chicken breasts. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, combine mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, milk, 1 pinch salt, and garlic powder in a blender; blend until smooth. Refrigerate sauce until ready to serve.
5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat a baking sheet with 1 tablespoon oil.
7. 7 Transfer chicken breasts to a work surface; reserve cooking liquid. Shred chicken using 2 forks; place in a large bowl. Drizzle 1/4 cup reserved cooking liquid over chicken; toss to coat. Transfer chicken to the prepared baking sheet; drizzle with remaining 1 tablespoon oil, tossing to coat.
8. 8 Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid; rotate the baking sheet. Continue broiling until chicken is crispy, 5 to 7 minutes more. Serve with chipotle sauce.

By Margo

Ingredients

• ✓ chipotle pepper in adobo sauce
• onion
• cilantro
• pineapple
• corn tortilla
• canola oil
• pork loin
• black pepper
• ancho chile powder
• lime zest
• cumin
• salt
• achiote powder
• white vinegar
• orange juice
• oregano
• garlic
• chile de arbol pepper
• guajillo chile
• onion
• pineapple

Instructions

1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Ingredients

• ✓ chipotle pepper in adobo sauce
• corn tortilla
• black pepper
• salt
• bay leaf
• oregano
• maple syrup
• lime
• orange juice
• water
• shallot
• olive oil
• salt
• cumin
• chili powder
• black pepper
• onion powder
• paprika
• garlic
• young green jackfruit

Instructions

1. 1 Mix jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a large bowl, using your hands to shred the jackfruit while mixing until it has a pulled pork consistency.
2. 2 Heat oil in a large pan over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add seasoned jackfruit and let cook together, 4 to 5 minutes; it's okay if the jackfruit starts sticking to the pan. Pour in water and stir, making sure you get any yummy pieces that may be sticking to the bottom of the pan.
3. 3 Add orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, salt, and pepper; mix together well. Let simmer, stirring occasionally and breaking down the jackfruit more if necessary, for 25 minutes. Drain if there is an excess of liquid during the cooking process; you want all of the liquid cooked down. Taste and add more salt or pepper if needed.
4. 4 Serve on warm corn tortillas.

By Plant Based Life

Ingredients

• ✓ chipotle pepper in adobo sauce
• coleslaw mix
• whole wheat tortilla
• spanish rice
• salt
• garlic
• black bean
• mayonnaise
• garlic
• lime juice
• cilantro
• garlic
• red onion
• jalapeno pepper
• mango
• canola oil
• tilapia fillet
• black pepper
• salt
• garlic powder
• chipotle chile powder

Instructions

1. 1 Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
2. 2 Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
3. 3 To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

By Chef Shelley Pogue

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
• honey
• lime juice
• soy sauce
• garlic powder
• flour

Instructions

1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Ingredients

• ✓ chipotle pepper in adobo sauce
• mayonnaise
• lime juice
• garlic
• salt

Instructions

1. 1 Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

By David Miller Lowe

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
• all-purpose flour
• baking soda
• salt
• semi-sweet chocolate
• butter
• brown sugar
• white sugar
• cocoa powder
• egg
• vanilla extract
• water
• chocolate chip
• white sugar

Instructions

1. 1 Whisk together flour, baking soda, and salt in a bowl.
2. 2 Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
3. 3 In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
4. 4 Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
7. 7 Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

By newman'smom