Type what you have

Ingredients

• ✓ adobo sauce
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• chipotle pepper in 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

• ✓ adobo sauce
• chicken breast
• black bean
• corn
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• sweet pepper
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ adobo sauce
• chicken
• mayonnaise
• feta cheese
• green onion
• sour cream
• chipotle pepper
• garlic salt
• pepper

Instructions

1. 1 Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.

By Toni Losada

Ingredients

• ✓ adobo sauce
• mayonnaise
• yogurt
• chipotle chile
• spinach tortilla
• lettuce
• monterey jack cheese
• avocado
• bacon
• red onion
• tomato
• chicken breast

Instructions

1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Ingredients

• ✓ adobo sauce
• cilantro
• ground beef
• chipotle pepper
• mushroom
• worcestershire sauce
• avocado
• onion
• tomato
• jalapeno pepper
• lime
• salt
• black pepper
• onion roll

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• rice
• ground pork
• ground beef
• cilantro
• chicken bouillon granules
• garlic
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Ingredients

• ✓ adobo sauce
• kidney bean
• chipotle pepper
• chipotle pepper in 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

• ✓ adobo sauce
• vegetable oil
• vegan white cheese
• vegetable oil
• water
• baking soda
• baking powder
• salt
• all-purpose flour
• tomato paste
• liquid smoke
• cayenne pepper
• cumin
• oregano
• sazon seasoning
• garlic
• soy sauce
• textured vegetable protein
• water

Instructions

1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• mayonnaise
• chipotle chile
• chipotle pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mayonnaise, chiles, and adobo sauce in a food processor.
3. 3 Pulse until smooth and well blended.

By CLOUDSSUNRAIN

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
• water
• white sugar
• raspberry
• chipotle pepper
• salt

Instructions

1. 1 Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
2. 2 Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
3. 3 Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.
4. 4 Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.

By bdweld

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
• olive oil
• jalapeno pepper
• garlic
• raspberry
• apple cider vinegar
• salt
• brown sugar
• white sugar

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

By Holly

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
• chicken broth
• onion
• garlic
• chipotle pepper
• jalapeno pepper
• pepperoncini pepper
• hot pepper
• hot chile pepper

Instructions

1. 1 Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
2. 2 Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Aerobiter

Ingredients

• ✓ adobo sauce
• white vinegar
• water
• garlic
• onion
• salt
• white sugar
• chipotle chili
• chipotle pepper
• egg

Instructions

1. 1 In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
2. 2 Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

By Savanah Orlando

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
• tomatillo
• garlic
• water
• chipotle pepper
• salt

Instructions

1. 1 Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
2. 2 Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

By ana

Ingredients

• ✓ adobo sauce
• corn tostada shell
• refried bean
• cheddar cheese
• chipotle pepper
• salsa
• cilantro
• black bean
• butter
• egg

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C).
2. 2 Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
3. 3 Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
4. 4 Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
5. 5 Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
6. 6 Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
7. 7 Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

By MuskokaJac

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
• chipotle pepper
• water
• pork loin roast
• chicken breast
• white hominy
• green chili
• onion
• garlic
• chicken broth
• oregano
• cumin
• black pepper
• bay leaf

Instructions

1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Ingredients

• ✓ adobo sauce
• olive oil
• onion
• chicken broth
• milk
• grits
• salt
• black pepper
• cumin
• chipotle pepper
• green chili
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

By Robin B

Ingredients

• ✓ adobo sauce
• tomatillo
• onion
• poblano pepper
• garlic
• chipotle pepper
• lager-style beer
• cumin
• salt
• black pepper
• vegetable oil
• lamb stew meat

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
3. 3 Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
4. 4 Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
5. 5 Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
6. 6 Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
7. 7 Cook on High for 4 hours.

By wsf

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