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Ingredients

• ✓ chipotle flake
• tomato
• cilantro
• red onion
• jalapeno pepper
• lime juice
• garlic
• olive oil
• liquid smoke
• black pepper

Instructions

1. 1 Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

By Buckwheat Queen

Ingredients

• ✓ chipotle flake
• toothpick
• chili powder
• cumin
• chicken breast
• oregano
• salt
• black pepper
• red bell pepper
• onion
• jalapeno pepper
• corn oil
• lime

Instructions

1. 1 Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
2. 2 Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
5. 5 Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeño in the center of 1 breast half. Roll chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
6. 6 Place roll-ups in the air fryer basket with the toothpick side facing up. Set timer for 6 minutes.
7. 7 Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
8. 8 Drizzle lime juice evenly on roll-ups before serving.

By Buckwheat Queen

Ingredients

• ✓ chipotle flake
• cranberry bean
• water
• bay leaf
• vegetable bouillon
• olive oil
• yellow onion
• bell pepper
• tomato sauce
• tomato paste
• white sugar
• mustard
• apple cider vinegar
• paprika

Instructions

1. 1 Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
2. 2 Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
3. 3 Drain beans and reserve the liquid. Discard bay leaf.
4. 4 Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

By Buckwheat Queen