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I just bought my first jar(s) of chipotle peppers in adobo sauce
- Thread starter dawnnys
- Start date
DO NOT willy-nilly add a scoop or two of the thick sauce along with the pepper.
Unless you have a fire-resistent roof on your mouth.
I made that mistake and the dish became inedible for us. The recipe called for one pepper...no sauce was mentioned.
We may just be chipotle wooshes, but it looked and smelled so amazing!
I'd add it slowly.
Unless you have a fire-resistent roof on your mouth.
I made that mistake and the dish became inedible for us. The recipe called for one pepper...no sauce was mentioned.
We may just be chipotle wooshes, but it looked and smelled so amazing!
I'd add it slowly.
cynupstateny
Well-known member
I love adding a dab of sauce to mayo to give it a little zing in any sandwich.
Rec: Chipotle & Lime Grilled Chicken Breasts...This is one of my all time go-to
marinades! I use this for pork as well as chicken. I add a little of the sauce mixed into cream cheese when I'm doing roll-ups. Adds such a nice flavor to just about anything. Just start off slow and see how spicy you like it.
Chipotle & Lime Grilled Chicken Breasts
Recipe By : Gourmet
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
6 whole chicken breast
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon cumin
2 teaspoons chipotle peppers -- chopped
2 teaspoons oregano
2 teaspoons paprika
1/4 cup cilantro -- chopped
4 scallions -- minced
Combine above ingredients in a food processor or blender and process until smooth. Marinate chicken breasts in marinade at least two hours or preferably, overnight.
Grill marinated chicken until cooked and golden brown.
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marinades! I use this for pork as well as chicken. I add a little of the sauce mixed into cream cheese when I'm doing roll-ups. Adds such a nice flavor to just about anything. Just start off slow and see how spicy you like it.
Chipotle & Lime Grilled Chicken Breasts
Recipe By : Gourmet
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
6 whole chicken breast
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon cumin
2 teaspoons chipotle peppers -- chopped
2 teaspoons oregano
2 teaspoons paprika
1/4 cup cilantro -- chopped
4 scallions -- minced
Combine above ingredients in a food processor or blender and process until smooth. Marinate chicken breasts in marinade at least two hours or preferably, overnight.
Grill marinated chicken until cooked and golden brown.
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I can't just stop there....Here's more T&T favorites. Love.love, love my chipotles!
* Exported from MasterCook *
Huevos Rancheros
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Mexican
Amount Measure Ingredient -- Preparation Method
8 tablespoons olive oil -- divided
6 large garlic cloves -- halved
1 large pablano chili
2 large plum tomatoes (about 8 ounces)
1 1/2 cups onion -- chopped
1 cup tomato juice
1 1/2 teaspoons chipotle peppers -- minced
1 15 oz.can black beans -- undrained
6 large eggs
3/4 cup queso fresco -- crumbled
chopped fresh cilantro
6 tostada shells
Heat 2 tablespoons oil in small saucepan over medium low heat. Add garlic; cover and simmer until tender, stirring occasionally, about 10 minutes. Transfer mixture to bowl; mash garlic with oil. Set roasted garlic puree aside.
Char poblano chile until blackened and enclose in paper bag; let stand 10 minutes. Peel, seed and chop chile. Char tomatoes until blackened. Peel, core, halve, seed and coarsly chop.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion and saute until deep golden, about 12 minutes. Add 2 tablespoons roasted garlic puree and stir 30 seconds. Add roasted poblano and tomatoes, tomato juice, and chipotle chiles. Simmer until reduced to thick sauce, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Saauce can be made 1 day ahead. Cover separetly and refrigerate. Rewarm before continuing.)
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add remaining garlic puree; stir 1 minute. Add black beans with their liquid and cook until coarse puree forms and mixture thickens, mashing beans with back of wooden spoon, about 10 minutes. Season to taste with salt and pepper.
Divide hot beans among tostada shells; spread to cover. Fry eggs and place on top of beans. Spoon warm sauce over eggs. Sprinkle 2 tablespoons queso fresco over each egg, then sprinkle with chopped cilantro and serve.
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* Exported from MasterCook *
Stuffed Pork Tenderloin W/Mango-Chile Sauce
Recipe By : magazine
Serving Size : 4 Preparation Time :0:00
Categories : Pork Veal Dishes
Amount Measure Ingredient -- Preparation Method3/4 Cup Chicken Broth
1/4 Cup Orzo -- Uncooked
2 Tablespoons Roasted Red Peppers -- Chopped
1 Tablespoon Green Onions -- Chopped
1 Tablespoon Parmesan Cheese -- Grated
1 1/4 Pounds Pork Tenderloin
1 Package Good Seasons Italian Salad Dressing Mix
1 Tablespoon Brown Sugar
Mango-Chile Sauce:
3/4 Cup Chicken Broth
2/3 Cup Ripe Mango -- Peeled And Chopped
1/3 Cup Peach Or Nectarine -- Peeled And Chopped
1 Tablespoon Fresh Lime Juice
1 Tablespoon Brown Sugar
1 Teaspoon Canned Chipotle Chile In Adobo Sauce -- Chopped
1/4 Cup Sour Cream
Preheat oven to 350* F.
Bring broth to a boil in a small saucepan. Add orzo, and cook 7 minutes or until liquid is absorbed. Remove orzo from heat, and stir in bell peppers, green onions and cheese. Set orzo mixture aside.
Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place plastic wrap over pork; flatten to an even thickness using a meat mallet or rolling pin. Spread orzo mixture over pork, leaving a 1/2" margin around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2" intervals with heavy string. Combine salad dressing mix and sugar; rub over pork roll. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into the thickest part of pork.
Bake for 45 minutes or until the thermometer registers 160* (slightly pink). Cover with foil; let stand 15 minutes before slicing.
Cut pork roll into 8 slices, and serve with Mango-Chile Sauce. Garnish with lime slices and parsley if desired
MANGO-CHILE SAUCE:
Combine the first 5 ingredients in a saucepan; cook over medium heat 10 minutes or until thick, stirring occasionally. Stir in chile. Pour mixture into a blender; process until smooth. Add sour cream; process until smooth.
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* Exported from MasterCook *
Turkey Wraps w/Chipotle Mayonnaise
Recipe By : Bon Appetit
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method1/2 cup Mayonnaise
3 tablespoons fresh cilantro -- chopped
1 green onion -- minced
1 tablespoon chipotle pepper in adobo sauce
1 teaspoon fresh lemon juice
2 10' flour tortilla
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.
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* Exported from MasterCook *
White Cheddar Chipotle Mashed Potatoes
Recipe By : magazine
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method6 large garlic cloves -- unpeeled
2 teaspoons olive oil
2 1/2 pounds russet potatoes -- peeled and 1" cubes
1 cup white cheddar cheese -- grated
4 ounces cream cheese -- room temp.
2 tablespoons canned chipotle chilies in adobo sauce -- chopped
2 tablespoons heavy cream
2 tablespoons butter -- (1/4 stick)
Preheat oven to 350 F. Place garlic in heavy small ovenproof skillet. Drizzle with oil. Roast in oven until garlic is tender when pierced with sharp knife, about 20 minutes. Cool. Peel garlic and chop.
Boil potatoes in large pot of salted water until very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheddar cheese, cream cheese, chilies, cream, butter and garlic, and mash into potatoes. Season with salt and pepper.
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* Exported from MasterCook *
Huevos Rancheros
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Mexican
Amount Measure Ingredient -- Preparation Method
8 tablespoons olive oil -- divided
6 large garlic cloves -- halved
1 large pablano chili
2 large plum tomatoes (about 8 ounces)
1 1/2 cups onion -- chopped
1 cup tomato juice
1 1/2 teaspoons chipotle peppers -- minced
1 15 oz.can black beans -- undrained
6 large eggs
3/4 cup queso fresco -- crumbled
chopped fresh cilantro
6 tostada shells
Heat 2 tablespoons oil in small saucepan over medium low heat. Add garlic; cover and simmer until tender, stirring occasionally, about 10 minutes. Transfer mixture to bowl; mash garlic with oil. Set roasted garlic puree aside.
Char poblano chile until blackened and enclose in paper bag; let stand 10 minutes. Peel, seed and chop chile. Char tomatoes until blackened. Peel, core, halve, seed and coarsly chop.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion and saute until deep golden, about 12 minutes. Add 2 tablespoons roasted garlic puree and stir 30 seconds. Add roasted poblano and tomatoes, tomato juice, and chipotle chiles. Simmer until reduced to thick sauce, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Saauce can be made 1 day ahead. Cover separetly and refrigerate. Rewarm before continuing.)
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add remaining garlic puree; stir 1 minute. Add black beans with their liquid and cook until coarse puree forms and mixture thickens, mashing beans with back of wooden spoon, about 10 minutes. Season to taste with salt and pepper.
Divide hot beans among tostada shells; spread to cover. Fry eggs and place on top of beans. Spoon warm sauce over eggs. Sprinkle 2 tablespoons queso fresco over each egg, then sprinkle with chopped cilantro and serve.
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* Exported from MasterCook *
Stuffed Pork Tenderloin W/Mango-Chile Sauce
Recipe By : magazine
Serving Size : 4 Preparation Time :0:00
Categories : Pork Veal Dishes
Amount Measure Ingredient -- Preparation Method3/4 Cup Chicken Broth
1/4 Cup Orzo -- Uncooked
2 Tablespoons Roasted Red Peppers -- Chopped
1 Tablespoon Green Onions -- Chopped
1 Tablespoon Parmesan Cheese -- Grated
1 1/4 Pounds Pork Tenderloin
1 Package Good Seasons Italian Salad Dressing Mix
1 Tablespoon Brown Sugar
Mango-Chile Sauce:
3/4 Cup Chicken Broth
2/3 Cup Ripe Mango -- Peeled And Chopped
1/3 Cup Peach Or Nectarine -- Peeled And Chopped
1 Tablespoon Fresh Lime Juice
1 Tablespoon Brown Sugar
1 Teaspoon Canned Chipotle Chile In Adobo Sauce -- Chopped
1/4 Cup Sour Cream
Preheat oven to 350* F.
Bring broth to a boil in a small saucepan. Add orzo, and cook 7 minutes or until liquid is absorbed. Remove orzo from heat, and stir in bell peppers, green onions and cheese. Set orzo mixture aside.
Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place plastic wrap over pork; flatten to an even thickness using a meat mallet or rolling pin. Spread orzo mixture over pork, leaving a 1/2" margin around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2" intervals with heavy string. Combine salad dressing mix and sugar; rub over pork roll. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into the thickest part of pork.
Bake for 45 minutes or until the thermometer registers 160* (slightly pink). Cover with foil; let stand 15 minutes before slicing.
Cut pork roll into 8 slices, and serve with Mango-Chile Sauce. Garnish with lime slices and parsley if desired
MANGO-CHILE SAUCE:
Combine the first 5 ingredients in a saucepan; cook over medium heat 10 minutes or until thick, stirring occasionally. Stir in chile. Pour mixture into a blender; process until smooth. Add sour cream; process until smooth.
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* Exported from MasterCook *
Turkey Wraps w/Chipotle Mayonnaise
Recipe By : Bon Appetit
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method1/2 cup Mayonnaise
3 tablespoons fresh cilantro -- chopped
1 green onion -- minced
1 tablespoon chipotle pepper in adobo sauce
1 teaspoon fresh lemon juice
2 10' flour tortilla
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.
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* Exported from MasterCook *
White Cheddar Chipotle Mashed Potatoes
Recipe By : magazine
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method6 large garlic cloves -- unpeeled
2 teaspoons olive oil
2 1/2 pounds russet potatoes -- peeled and 1" cubes
1 cup white cheddar cheese -- grated
4 ounces cream cheese -- room temp.
2 tablespoons canned chipotle chilies in adobo sauce -- chopped
2 tablespoons heavy cream
2 tablespoons butter -- (1/4 stick)
Preheat oven to 350 F. Place garlic in heavy small ovenproof skillet. Drizzle with oil. Roast in oven until garlic is tender when pierced with sharp knife, about 20 minutes. Cool. Peel garlic and chop.
Boil potatoes in large pot of salted water until very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheddar cheese, cream cheese, chilies, cream, butter and garlic, and mash into potatoes. Season with salt and pepper.
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steve2-in-la
Well-known member
I'm SO there with you, Orchid. I like Crab Cakes with Chipotle Mayo, myselves. Mmmmmmmmm.
steve2-in-la
Well-known member
In fact, I have a buddy who makes his own chipotles in adobo and shares with me. They are D'Bomb!
orchid those all sound amazing saved. Here is one tha ValinFL and I both had good luck with--
also, I have posted this before, but with chipoltes and tomato paste both, I take what is left in can, put in a ziplock close and flatten. Put in freezer and when you need a bit, just break a piece off.
I also love chipolte mayo, put a big splash of lime juice and the peppers in, blend and it goes really fast as a condiment and a spread.
http://www.epicurious.com/recipes/recipe_views/views/238666
also, I have posted this before, but with chipoltes and tomato paste both, I take what is left in can, put in a ziplock close and flatten. Put in freezer and when you need a bit, just break a piece off.
I also love chipolte mayo, put a big splash of lime juice and the peppers in, blend and it goes really fast as a condiment and a spread.
http://www.epicurious.com/recipes/recipe_views/views/238666
heather_in_sf
Well-known member
Chipotle mayo is excellent on sweet potato french fries & hamburgers or both at the same time!
steve2-in-la
Well-known member
Sorry, I don't. The weasel refuses to share.
richard-in-cincy
Well-known member
Rec: Chipotle Rouille - Look for my notes
http://www.finerkitchens.com/swap/forum1/10564_Chipotle_Rouille
http://www.finerkitchens.com/swap/forum1/10564_Chipotle_Rouille