I bought two cans of chipotles in adobo and have no idea what to do with them! Any tips? NT

Hi Mia, I'm not sure if you want recipes or how to store them. For...

storage, I put them in a glass container in the sauce and refrigerate. Then I just use them as needed.

 
For storing chipotles in sauce whir them up and put in a

plastic sandwich bag. Flatten and freeze. When you need more, break off what you need.

 
Chipotles are great in chili...you might try EPI's Chipotle Beef Chili with Lime Crema ...or

EPI's Baked Shrimp in Chipotle Sauce...heck, they're even great in tacos. I guess what I mean is that we love them, period; you can mix the chipotle puree with mayo for a knockout addition to a sandwich, too.

 
I whir them up with equal parts of regular salsa and keep in fridge and use as my "table salsa".

I use it just like I would regular salsa. The plain chipotle is good mixed into mayo for a spicy smoky mayo. I made some wraps with this and they were very good. Here is the recipe that I made:

* Exported from MasterCook *

TURKEY WRAPS WITH CHIPOTLE MAYONNAISE

Recipe By : Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method

1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.

- - - - - - - - - - - - - - - - - -

 
We like to make a chipotle aioli with them >>>

and serve on roasted chicken sandwiches. I don't have measurements here, but we mix mayo, a smidge of lime juice, pressed garlic, and finely minced chipotles together. Keeps for a few days in the fridge. Yum!

 
We love them in just about everything. Thanksgiving I did mashed...

sweet potatoes with maple syrup and fine diced chipotle. A quick and easy snack is to mix cream cheese, small diced chipotle and some of the adobo sauce and spread on a flour tortilla. Layer thin deli sliced ham over and roll up tight. Wrap tightly in plastic wrap and refrigerate and then they can be sliced into rounds. My Bon Appetit this month has on their cover chipotle, cheddar and green onion biscuits that I just made and they are delicious. If you would like the recipe I'll post it. If you like spicy, you'll be throwing them into everything!

 
Oh, sorry Dawn. I didn't see you had posted a wrap. Guess that shows how good they are huh? smileys/wink.gif

 
Rec:

Pat’s note: Here's a favorite we first had in Sante Fe, New Mexico a number of years ago...don't let the 36 cloves of garlic scare you, they do mellow when cooked. The recipe comes from the Anasazi Inn Restaurant (they serve INCREDIBLE food). Click the link to read other reviews.

Garlic, White Cheddar and Chipotle Mashed Potatoes

Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor.

36 garlic cloves
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 ½ tsps minced canned chipotle chilies

Preheat oven to 350̊F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

Makes 8 to 10 Servings.

Source: 7/97 Bon Appétit
http://food.epicurious.com:80/run/recipe/view?id=4209

http://food.epicurious.com:80/run/recipe/view?id=4209

 
REC: Mole (Mexican Sauce--good with chicken, turkey, enchiladas)

Mole

1 T. vegetable oil
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 jalapeno pepper, minced
1 shallot or 1/4 to 1/2 cup minced onion
2 cloves garlic, minced or pressed
1 6-oz. can tomato paste
1 8-oz. can tomato sauce
6 oz. water
6 oz. vegetable or chicken broth or more water
1 oz. unsweetened baking chocolate
1/2 t. ground cumin
1 t. pureed chipotle in adobo
1/4 t. oregano
1 T. chili powder
3 packed T. raisins

Saute peppers and shallot or onion in oil over medium heat until they begin to
soften. Add garlic, and saute a minute or two more. Add remaining ingredients.
Bring to a boil, then reduce heat and simmer, covered, at least an hour. Serve over
tortillas, chicken, vegetables, or rice. Makes yummy enchilada sauce. Yield: about 4 cups.

Serving Size 1/2 c.
Calories 76
Fat 3.8 grams
Carbohydrates 10.1 grams
Protein 2.7 grams
Fiber 2.3 grams
Calcium 14.2 mg
Iron 1 mg

Note: To make this even quicker, I usually chop the peppers and onions by chopping
into big chunks, then pulsing in the food processor.

 
Thank you! I didn't have any recipes -- nor did I know how to store them! Thanks

for all the tips and yummy recipes!

 
I whir them in a blender or mini processor and

keep in a tightly closed container in the fridge to use as much or little when needed/wanted. Be sure it's a glass container or a plastic one you don't care about as the sauce will stain plastic. You could also freeze in a layer on plastic wrap or foil and chop up to keep in a freezer container.

Debbie

 
I add one chopped chili to batches of Chilli or taco meat, tsp of the sauce to cream cheese dips....

It also makes a killer mayo spread. Just add to taste to mayo, might be nice to add a little ground cumin also.

 
Great to make a sauce for crab cakes!

I use those for a crabcake sauce. There is a recipe on Epicurious for Creamy Virginia Crab Cakes that is wonderful. I use two of the adobo peppers and chop them up then mix with mayo. It is a fantastic sauce for the cakes!

 
I'll vouch for how good that chipotle mayo is!

Got to admit that I only made the wraps once, but the mayo has been made several times, just to have as a sandwich spread.
Thanks, Dawn!~

 
chipoltles instead of bacon

I love them and their smokey flavor. I use them in recipes that call for bacon (like split pea or lentil soup). I get the smokey flavor, a little spice and my husband gets to enjoy it all without eating bacon (which he hates).

 
You must log in or register to reply here.
Back
Top