Type what you have

Ingredients

• ✓ chipotle pepper
• brown sugar
• paprika
• mustard powder
• cumin
• salt

Instructions

1. 1 Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

By Kristen

Ingredients

• ✓ chipotle pepper
• orange
• cumin
• salt
• skirt steak

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

Ingredients

• ✓ chipotle pepper
• chicken breast
• adobo sauce
• dark beer
• olive oil
• corn tortilla

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

Ingredients

• ✓ chipotle pepper
• chorizo sausage
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ chipotle pepper
• corn tostada shell
• refried bean
• cheddar cheese
• adobo sauce
• salsa
• cilantro
• black bean
• butter
• egg

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C).
2. 2 Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
3. 3 Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
4. 4 Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
5. 5 Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
6. 6 Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
7. 7 Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

By MuskokaJac

Ingredients

• ✓ chipotle pepper
• adobo sauce
• water
• pork loin roast
• chicken breast
• white hominy
• green chili
• onion
• garlic
• chicken broth
• oregano
• cumin
• black pepper
• bay leaf

Instructions

1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Ingredients

• ✓ chipotle pepper
• roma tomato
• yellow onion
• garlic
• white vinegar
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ chipotle pepper
• adobo sauce
• sour cream
• chicken breast
• sour cream
• spinach
• chicken broth
• salt

Instructions

1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

Ingredients

• ✓ chipotle pepper
• adobo sauce
• tomato
• onion
• cilantro
• garlic
• salt
• black pepper

Instructions

1. 1 Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

By lovetocook

Ingredients

• ✓ chipotle pepper
• pineapple
• brown sugar
• adobo sauce
• bourbon whiskey
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ chipotle pepper
• coconut oil
• zucchini
• tomato
• onion
• green chile
• spinach
• yellow corn tortilla

Instructions

1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Ingredients

• ✓ chipotle pepper
• garlic
• adobo sauce
• olive oil
• hot pepper sauce
• cumin
• edamame
• water
• salt
• pepper

Instructions

1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Ingredients

• ✓ chipotle pepper
• pinto bean
• garlic
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• bacon
• onion
• shrimp
• adobo sauce
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• garlic
• chicken broth
• chicken breast
• adobo sauce
• tomato
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
4. 4 Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

By LisaSharksFan

Ingredients

• ✓ chipotle pepper
• adobo sauce
• olive oil
• garlic
• ground turkey
• pineapple
• onion
• taco seasoning
• water
• flour tortilla
• cilantro

Instructions

1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Ingredients

• ✓ chipotle pepper
• tortilla chip
• monterey jack cheese
• shrimp
• mayonnaise
• adobo sauce
• cilantro
• onion
• cumin
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread tortilla chips onto the prepared baking sheet.
3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

By Hudson's Mama

Ingredients

• ✓ chipotle pepper
• chicken breast
• lime
• cumin
• garlic powder
• red bell pepper
• red onion
• jalapeno pepper
• multi-grain tortilla
• cilantro

Instructions

1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

By Danielle

Ingredients

• ✓ chipotle pepper
• tomatillo
• adobo sauce
• tomato sauce
• water
• salt
• brown sugar
• olive oil
• onion
• garlic
• beef brisket

Instructions

1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

Ingredients

• ✓ chipotle pepper
• olive oil
• lime
• garlic
• cumin
• red pepper flakes
• beef sirloin
• red bell pepper
• green bell pepper
• onion
• skewer

Instructions

1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Ingredients

• ✓ chipotle pepper
• ground beef
• bread crumb
• onion
• cilantro
• onion powder
• garlic powder
• salt
• black pepper
• adobo sauce
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
3. 3 Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
4. 4 Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
5. 5 Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

By Angie

Ingredients

• ✓ chipotle pepper
• sweet cornbread mix
• milk
• egg
• ground beef
• onion
• jalapeno pepper
• enchilada sauce
• salsa
• corn
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornbread mix, milk, and egg together in a bowl until smooth.
3. 3 Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
4. 4 Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

By Sandy Scott

Ingredients

• ✓ chipotle pepper
• cooking spray
• corn
• tomato
• red onion
• red bell pepper
• jalapeno pepper
• lime juice
• olive oil
• cilantro
• salt

Instructions

1. 1 Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
2. 2 Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

By sarahsbleucheese

Ingredients

• ✓ chipotle pepper
• olive oil
• sweet potato
• carrot
• red bell pepper
• sweet onion
• garlic
• black bean
• corn
• cinnamon
• paprika
• cumin

Instructions

1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Ingredients

• ✓ chipotle pepper
• tomato
• green chile pepper
• corn
• yellow corn
• white corn
• white corn
• cucumber
• red bell pepper
• cilantro
• red onion
• lime

Instructions

1. 1 Mix diced tomatoes with chile peppers, all corn, cucumber, bell peppers, cilantro, red onion, and lime juice together in a large bowl.

By experimentalcook

Ingredients

• ✓ chipotle pepper
• apple cider vinegar
• lime juice
• adobo sauce
• garlic
• cumin
• oregano
• black pepper
• salt
• clove
• chuck roast
• chicken broth
• bay leaf

Instructions

1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Ingredients

• ✓ chipotle pepper
• chicken breast
• onion
• garlic
• vegetable oil
• tomato
• adobo sauce
• chicken bouillon granules
• tostada shell
• sour cream
• salt
• pepper

Instructions

1. 1 Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. 2 Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. 3 Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. 4 To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

By NANCHE30

Ingredients

• ✓ chipotle pepper
• butter
• onion
• garlic
• tomato
• tomato sauce
• adobo sauce
• chicken breast
• chili powder
• cumin
• salt
• tostada shell

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 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. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

By thedailygourmet

Ingredients

• ✓ chipotle pepper
• ground turkey
• cider vinegar
• chili powder
• garlic powder
• paprika
• paprika
• salt
• cumin
• coriander
• oregano
• cinnamon
• clove

Instructions

1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ingredients

• ✓ chipotle pepper
• cooking spray
• ground beef
• poblano pepper
• salsa
• salt
• oregano
• corn muffin mix
• egg
• milk
• corn
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes.
3. 3 Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses.
4. 4 Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish.
5. 5 Bake in the preheated oven until golden brown, 50 to 60 minutes.
6. 6 Serve and enjoy.

By John Mitzewich