Type what you have

Ingredients

• ✓ chipotle chile pepper
• olive oil
• onion
• chicken breast
• oregano
• adobo sauce
• tomato
• salt
• tostada shell

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ chipotle chile pepper
• yellow onion
• lime juice
• tomato paste
• apple cider vinegar
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• beef broth
• bay leaf
• clove

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Ingredients

• ✓ chipotle chile pepper
• chicken breast
• onion
• tomato sauce
• adobo sauce
• jalapeno pepper
• garlic
• oregano
• cumin
• chili powder
• red pepper flakes
• chorizo sausage

Instructions

1. 1 Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
2. 2 Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
3. 3 Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
4. 4 Cook on Low for 45 minutes to 1 hour.

By angelosmommy

Ingredients

• ✓ chipotle chile pepper
• brown sugar
• garlic powder
• chili powder
• paprika
• oregano
• onion powder
• mustard seed
• black pepper
• cumin
• coriander
• salt
• pork butt roast
• vegetable oil
• water
• liquid smoke

Instructions

1. 1 Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
2. 2 Rub pork roast liberally with brown sugar mixture.
3. 3 Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
4. 4 Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
5. 5 Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

By thebioteacher

Ingredients

• ✓ chipotle chile pepper
• vegetable oil
• corn tortilla
• hot pepper sauce
• cheddar cheese
• turkey
• heavy cream
• sour cream
• cream cheese
• paprika
• cumin
• ancho chile pepper
• black pepper
• kosher salt
• orange bell pepper
• yellow bell pepper
• green bell pepper
• onion
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Ingredients

• ✓ chipotle chile pepper
• chicken broth
• celery
• onion
• garlic
• oregano
• butternut squash
• turkey
• cilantro

Instructions

1. 1 Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
2. 2 Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

By bdweld

Ingredients

• ✓ chipotle chile pepper
• canola oil
• popcorn kernel
• popcorn salt
• garlic powder
• onion powder
• cayenne pepper
• ancho chile pepper

Instructions

1. 1 Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.
2. 2 Pour popcorn kernels into hot oil; season with 1/2 of the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all kernels are popped, 5 to 10 minutes. Remove the pot from heat.
3. 3 Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.

By sweetkness

Ingredients

• ✓ chipotle chile pepper
• ground venison
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• pumpkin puree
• chili powder
• paprika
• cumin
• turmeric

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.

By wenwar

Ingredients

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

• ✓ chipotle chile pepper
• lime
• cilantro
• green onion
• shrimp
• firm white fish
• cod fillet
• cumin
• salsa verde
• corn
• tomato
• chicken stock
• chorizo sausage
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker

Ingredients

• ✓ chipotle chile pepper
• ancho chile pepper
• water
• red onion
• garlic
• salt
• cumin
• oregano
• black pepper
• olive oil
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Place chipotle and ancho chile peppers in a shallow bowl; pour in water. Cover the bowl and let sit at room temperature until peppers are softened, 10 to 12 hours. Drain water and remove seeds from peppers.
3. 3 Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
4. 4 Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
5. 5 Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate in the refrigerator for at least 8 hours.
6. 6 Preheat an indoor grill with top and bottom plates for medium-high heat. Remove chicken from the bag and discard marinade. Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes.
7. 7 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips and serve warm.

By RainbowJewels

Ingredients

• ✓ chipotle chile pepper
• beef sirloin
• brown sugar
• garlic powder
• onion powder
• chili powder
• ancho chile powder
• salt-free seasoning blend
• liquid smoke
• worcestershire sauce
• black pepper
• vegetable oil

Instructions

1. 1 Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
2. 2 Heat the oil in a large skillet over medium-high heat until shimmering.
3. 3 Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

By Lee Kruger

Ingredients

• ✓ chipotle chile pepper
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• radish
• enchilada sauce
• corn tortilla
• pumpkin seed
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ chipotle chile pepper
• green cabbage
• carrot
• onion
• jalapeno pepper
• egg
• lemon
• white vinegar
• salt
• vegetable oil
• mustard
• white sugar
• cider vinegar
• celery salt

Instructions

1. 1 Combine cabbage, carrots, onion, and jalapeños in a bowl.
2. 2 Combine egg, lemon juice, white vinegar, and salt in the bowl of a food processor; pulse until smooth. Drizzle oil in slowly through the feed tube, with the processor running, until mayonnaise is smooth and thick. Transfer to a bowl.
3. 3 Stir mustard, sugar, cider vinegar, ground chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth.
4. 4 Stir dressing into cabbage mixture until evenly coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

By cindy_richelle

Ingredients

• ✓ chipotle chile pepper
• black pepper
• salt
• cumin
• honey
• adobo sauce
• yogurt
• olive oil
• lime
• cilantro
• avocado
• yellow bell pepper
• tomato
• black bean
• vegetable broth
• quinoa
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
2. 2 Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
3. 3 Stir black beans, tomato, bell pepper, and avocado together in a bowl.
4. 4 Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
5. 5 Pour dressing over black bean mixture; add quinoa and toss to coat.

By Ashley Steele