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Honey Chipotle Wing Sauce Glaze
Pantry American

Honey Chipotle Wing Sauce Glaze

4.9

Prep
5 min
Cook
Total
5 min

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

Grilled Oysters with Chipotle Butter
Dinner

Grilled Oysters with Chipotle Butter

Prep
5 min
Cook
4 min
Total
9 min

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

Spaghetti and Chipotle Meatballs
Mexican

Spaghetti and Chipotle Meatballs

4.5

Prep
20 min
Cook
40 min
Total
60 min

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

Heather's Famous Barbeque Bunyan Burger
Dinner

Heather's Famous Barbeque Bunyan Burger

4.5

Prep
30 min
Cook
30 min
Total
60 min

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

Spicy Shredded Slow Cooker Chicken
Dinner

Spicy Shredded Slow Cooker Chicken

3.0

Prep
10 min
Cook
240 min
Total
250 min

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

Mexican Chicken Tinga
Dinner Mexican

Mexican Chicken Tinga

4.6

Prep
5 min
Cook
30 min
Total
35 min

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

Turkey and Bacon Panini with Chipotle Mayonnaise
Lunch

Turkey and Bacon Panini with Chipotle Mayonnaise

4.5

Prep
20 min
Cook
30 min
Total
50 min

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

Vegan Black Bean Soup with Pumpkin
Lunch

Vegan Black Bean Soup with Pumpkin

4.7

Prep
10 min
Cook
25 min
Total
35 min

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

Dark Chocolate Chipotle Cookies
Dessert

Dark Chocolate Chipotle Cookies

4.3

Prep
20 min
Cook
15 min
Total
110 min

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

Smoky Shredded Chicken Chili
Dinner

Smoky Shredded Chicken Chili

4.7

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  2. 2 Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

By Angela Miller

Spicy Guacamole with Chipotle
Appetizer American

Spicy Guacamole with Chipotle

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
  2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Spicy Butternut Squash Chili
Dinner

Spicy Butternut Squash Chili

Prep
15 min
Cook
495 min
Total
510 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
  2. 2 Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
  3. 3 Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

By Heather

Adobo Sirloin
Dinner American

Adobo Sirloin

4.4

Prep
15 min
Cook
15 min
Total
90 min

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

Spicy Chipotle Sweet Potato Soup
Lunch American

Spicy Chipotle Sweet Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

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

Pumpkin Chipotle Soup
Dinner American

Pumpkin Chipotle Soup

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Smoky Mountain Chipotle Chicken
Dinner

Smoky Mountain Chipotle Chicken

4.7

Prep
35 min
Cook
50 min
Total
235 min

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

Kris' Amazing Shredded Mexican Beef
Dinner American

Kris' Amazing Shredded Mexican Beef

4.5

Prep
25 min
Cook
500 min
Total
525 min

Instructions

  1. 1 Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
  2. 2 Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
  3. 3 Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

By Kris Ross

Azteca Soup
Dinner Mexican

Azteca Soup

4.3

Prep
20 min
Cook
20 min
Total
40 min

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

Barley Lime Fiesta Salad
Mexican

Barley Lime Fiesta Salad

4.4

Prep
30 min
Cook
30 min
Total
60 min

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

Big Game Day Chili
Dinner

Big Game Day Chili

4.5

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
  2. 2 Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

By Beer and Food Guy

Creamy Chipotle Tomato Bisque
Dinner American

Creamy Chipotle Tomato Bisque

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until soft and translucent, 6 to 7 minutes. Stir in chipotle peppers, Adobo sauce, cumin, chili powder, and salt to combine.
  2. 2 Stir in chicken broth and tomatoes; bring to a simmer over low heat. Cover; simmer 5 to 6 minutes. Remove from heat; cool slightly.
  3. 3 Purée bisque with an immersion blender until smooth. Stir in heavy cream. Taste; season with salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

By France Cevallos

Spicy Chipotle Grilled Shrimp
Dinner American

Spicy Chipotle Grilled Shrimp

4.7

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

By Sue Carey-Bradley

Chipotle Chicken Tostadas
Dinner Mexican

Chipotle Chicken Tostadas

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

Instant Pot® Chicken Burrito Bowl
Dinner Mexican

Instant Pot® Chicken Burrito Bowl

4.4

Prep
10 min
Cook
20 min
Total
37 min

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

Emily's Chipotle Chili
Dinner American

Emily's Chipotle Chili

4.6

Prep
20 min
Cook
495 min
Total
515 min

Instructions

  1. 1 Cook ground beef and sausage in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and turned translucent, about 4 minutes.
  2. 2 Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and black pepper; bring to a simmer, then transfer chili to a slow cooker. Cover slow cooker.
  3. 3 Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.

By emilyweaverbrown

Cheesy Chicken Enchilada Soup
Lunch Mexican

Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
35 min
Total
55 min

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

Chicken Al Pastor
Dinner Mexican

Chicken Al Pastor

5.0

Prep
Cook
90 min
Total
610 min

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