Type what you have

Ingredients

• ✓ chipotle chili powder
• mahi mahi
• cumin
• onion powder
• garlic powder
• salt
• black pepper
• avocado
• sour cream
• cilantro
• cooking spray
• flour tortilla
• cabbage
• lime

Instructions

1. 1 Rinse fish and pat dry; cut into four equal portions.
2. 2 Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
3. 3 Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
5. 5 Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
6. 6 Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

By Eric

Ingredients

• ✓ chipotle chili powder
• paprika
• oregano
• garlic powder
• onion powder
• coriander
• cumin
• salt
• black pepper
• beef chuck roast
• olive oil
• onion
• garlic
• beef stock
• tomato
• orange
• lime
• tostada shell
• refried bean
• lettuce
• cheddar cheese
• salsa
• sour cream
• guacamole
• cilantro
• lime

Instructions

1. 1 Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2. 2 Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
3. 3 Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
4. 4 Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
5. 5 Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
6. 6 Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
7. 7 Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
8. 8 To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

By Bibi

Ingredients

• ✓ chipotle chili powder
• egg
• avocado
• lemon juice
• salt

Instructions

1. 1 Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes.
2. 2 Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use.
3. 3 Peel and roughly chop the hard-boiled eggs.
4. 4 Add avocado to a mixing bowl with lemon juice, salt, and chipotle powder. Mash, leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.

By KNOEL1414

Ingredients

• ✓ chipotle chili powder
• buttermilk
• cilantro
• lime
• garlic
• coriander
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ chipotle chili powder
• spread
• cilantro
• lime juice
• honey
• garlic
• cumin
• salt
• shrimp

Instructions

1. 1 Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
2. 2 Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
3. 3 Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
4. 4 Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

By Country Crock

Ingredients

• ✓ chipotle chili powder
• ground turkey
• tortilla chip
• egg
• plain greek yogurt
• cilantro
• picante sauce
• salsa
• corn kernel
• black bean
• cumin

Instructions

1. 1 In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
2. 2 In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
3. 3 Serve meat balls on shredded lettuce with reserved sauce for dipping.

By Dannon Oikos

Ingredients

• ✓ chipotle chili powder
• pizza crust
• barbecue sauce
• salt
• black pepper
• pulled pork
• onion
• red bell pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place pizza crust on a baking sheet.
2. 2 Combine barbecue sauce and chipotle chili powder in a bowl; season with salt and black pepper. Spread over crust.
3. 3 Arrange pork, onion, and bell pepper on top sauce.
4. 4 Bake in the preheated oven until toppings hot and crust crisp on bottom, 12 to 15 minutes.

By Amie K Wilkinson

Ingredients

• ✓ chipotle chili powder
• all-purpose flour
• garlic powder
• cinnamon
• coriander
• salt
• black pepper
• turkey breast
• olive oil
• acorn squash
• carrot
• red onion
• garlic

Instructions

1. 1 Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
2. 2 Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
3. 3 Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
4. 4 Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
5. 5 Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

By Christine

Ingredients

• ✓ chipotle chili powder
• poblano pepper
• bacon
• ground turkey
• cumin
• coriander
• salt
• black pepper
• onion
• garlic
• chicken broth
• corn
• russet potato
• chili powder
• heavy cream
• lime

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place poblano peppers directly on the oven rack and broil until the skins are blistered and starting to blacken, watching carefully, 4 to 6 minutes. Using tongs, turn poblano peppers and repeat until blackened on the other side. Place poblano peppers in a paper bag, close the bag, and set aside to cool.
3. 3 Cook bacon in a large, nonstick skillet over medium heat until brown and crisp, about 10 minutes. Remove from skillet, allow to cool slightly, and crumble. Set aside.
4. 4 Add turkey to the same skillet and cook over medium-high heat until browned, stirring and breaking up the turkey as it cooks. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat to medium, stir, and cook about 5 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Meanwhile, peel the poblano peppers and chop.
6. 6 Pour skillet contents into a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Adjust salt and pepper to taste.
7. 7 Cover slow cooker and cook on Low until potatoes are tender, about 8 hours on Low or 4 hours on High. Stir in cream and cook on High until heated through, about 10 minutes. Serve with crumbled bacon and a lime wedge for each bowl.

By Bibi

Ingredients

• ✓ chipotle chili powder
• metal skewer
• salt
• pork shoulder
• cilantro
• tamarind paste
• fish sauce
• soy sauce
• rice vinegar
• cayenne pepper
• coriander
• ancho chili powder
• brown sugar
• garlic
• shallot
• ginger root
• turmeric
• turmeric root

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich

Ingredients

• ✓ chipotle chili powder
• aluminum foil
• black pepper
• salt
• garam masala
• chipotle chile powder
• ginger
• granulated garlic
• lime
• apple cider
• butter
• sweet potato
• apple
• pork tenderloin
• black pepper
• salt
• brown sugar
• ground ginger
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
3. 3 Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
4. 4 Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
5. 5 Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
6. 6 Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
7. 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
8. 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

By Bibi

Ingredients

• ✓ chipotle chili powder
• egg
• olive oil
• hoagie bun
• lime
• cilantro
• chili powder
• brown sugar
• water
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• green bell pepper
• cabbage
• coriander
• ground beef
• chorizo
• olive oil
• black pepper
• salt
• cumin
• lime juice
• garlic basil spread
• green onion
• cilantro
• sour cream
• mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Ingredients

• ✓ chipotle chili powder
• salt
• black pepper
• grit
• mexican cheese blend
• butter
• chorizo
• onion
• red bell pepper
• jalapeno pepper
• garlic
• cherry tomato
• vegetable broth
• worcestershire sauce
• hot sauce
• heavy cream
• cotija cheese
• water
• milk
• thyme
• oregano
• onion powder
• black pepper
• garlic powder
• salt
• paprika
• all-purpose flour
• bread crumb
• cooking spray
• chicken breast
• hot sauce
• buttermilk

Instructions

1. 1 Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
3. 3 Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
5. 5 Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
6. 6 While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
7. 7 Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
8. 8 Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

By My Hot Southern Mess