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Ana's Spicy Chipotle Tomatillo Sauce
Pantry American

Ana's Spicy Chipotle Tomatillo Sauce

4.0

Prep
5 min
Cook
15 min
Total
20 min

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

Dale's Awesome Sauce
Pantry American

Dale's Awesome Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
  3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
  4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Homemade Nacho Cheese Sauce
Pantry American

Homemade Nacho Cheese Sauce

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
  2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
  3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Smokin' Jack BBQ Sauce
Pantry American

Smokin' Jack BBQ Sauce

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
  3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Watermelon Piccalilli
Pantry American

Watermelon Piccalilli

5.0

Prep
20 min
Cook
40 min
Total
1500 min

Instructions

  1. 1 Stir watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.
  2. 2 Combine vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves in a large saucepan; bring to a boil. Decrease heat to low and simmer until sugar is dissolved, about 10 minutes. Add watermelon rind mixture and simmer for 30 minutes more.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack piccalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By sueb

Blackberry Habanero BBQ Sauce
Pantry American

Blackberry Habanero BBQ Sauce

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
  3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
  4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Paddy's Chile Verde
European

Paddy's Chile Verde

4.2

Prep
30 min
Cook
255 min
Total
285 min

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

Chef John's Patatas Bravas
Side Dish European

Chef John's Patatas Bravas

4.6

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
  2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
  3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
  6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Chicken Empanadas
Lunch European

Chicken Empanadas

4.7

Prep
30 min
Cook
75 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
  3. 3 Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
  4. 4 Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
  5. 5 While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.
  6. 6 Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
  7. 7 Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
  8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.
  9. 9 Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
  10. 10 Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
  11. 11 Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
  12. 12 Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
  13. 13 Serve warm and enjoy!

By John Mitzewich

Grilled Maple-Chipotle Bacon
Breakfast

Grilled Maple-Chipotle Bacon

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Combine maple syrup and chipotle powder in a small bowl.
  3. 3 Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
  4. 4 Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
  5. 5 Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

By France Cevallos

Chipotle Taco Burger
Dinner

Chipotle Taco Burger

4.7

Prep
15 min
Cook
15 min
Total
30 min

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

Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Honey-Chipotle Chicken
Dinner

Honey-Chipotle Chicken

4.7

Prep
10 min
Cook
330 min
Total
340 min

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

Raspotle Sorbet
Dessert

Raspotle Sorbet

Prep
10 min
Cook
5 min
Total
390 min

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

Air Fryer Shortbread Cookie Fries
Dessert

Air Fryer Shortbread Cookie Fries

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
  2. 2 Preheat an air fryer to 350 degrees F (190 degrees C).
  3. 3 Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar.
  4. 4 Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough.
  5. 5 To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard."
  6. 6 Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

By Allrecipes

Dutch Oven Whole Roast Chicken
Dinner

Dutch Oven Whole Roast Chicken

4.0

Prep
10 min
Cook
120 min
Total
230 min

Instructions

  1. 1 Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
  2. 2 Allow to rest at room temperature for up to 90 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
  5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
  6. 6 Carve chicken and spoon over pan drippings before serving.

By Charlie Ciborek

Homemade Valentine's Chocolates
Dessert American

Homemade Valentine's Chocolates

4.4

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place chocolate into a bowl; add chipotle pepper and salt.
  2. 2 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.
  3. 3 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.
  4. 4 Place cocoa powder in a small bowl.
  5. 5 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.
  6. 6 Place chocolate squares into cocoa powder and toss gently to coat.

By John Mitzewich

Citrus Asada Fajitas
Dinner Mexican

Citrus Asada Fajitas

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
  3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Chipotle Pork Naanwich
Lunch

Chipotle Pork Naanwich

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
  3. 3 Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
  4. 4 Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
  5. 5 Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
  6. 6 Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

By Babbs

Original Ranch Mashed Potatoes
Dinner

Original Ranch Mashed Potatoes

3.8

Prep
10 min
Cook
40 min
Total
50 min

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

Slow Cooker Chile-Lime Chicken
Dinner

Slow Cooker Chile-Lime Chicken

3.5

Prep
10 min
Cook
360 min
Total
385 min

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

Basic Chipotle Chicken Tacos
Dinner Mexican

Basic Chipotle Chicken Tacos

4.0

Prep
15 min
Cook
20 min
Total
95 min

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

Easy 'Charro' Beans
Dinner

Easy 'Charro' Beans

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
  2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
  3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Chipotle-Orange Shrimp
Dinner

Chipotle-Orange Shrimp

4.0

Prep
15 min
Cook
25 min
Total
40 min

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