Combine
the chipotle cooking sauce with the beef broth and cilantro in a saucepan.
The little bundles of flavor are served with fresh shrimp in Mexican - style
chipotle cooking sauce for a delightful light meal or appetizer.
Not exact matches
The wings at Q39 South — which the restaurant boasts are the «best on the planet» — are
cooked in a
chipotle barbecue
sauce.
The opened mussels were quickly
cooked over direct heat with a little bit of salted butter added that Allessandro had spiced up with
chipotle in adobo
sauce.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3
chipotle chiles in adobo
sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups
cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Add minced
chipotle, lime juice and lime zest and continue to
cook until all berries have popped and
sauce is thickened, about 5 more minutes.
Next add in the butter and
chipotle sauce,
cook until bubbling and then remove from the heat.
I guarantee you are going to find all sorts of ways to
cook with this delicious
chipotle sauce, in addition to my
chipotle shrimp recipe.
While the rice is
cooking, prepare
chipotle cream
sauce by mixing all ingredients together.
can crushed tomatoes 2 garlic cloves, chopped 1
chipotle pepper in adobo
sauce 1/2 jalapeño, seeded and chopped 1 cup
cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
Roast for another 15 minutes or until the potatoes are crisp and golden brown.If you
cooked your brisket ahead of time, you can reheat the shredded brisket in the oven with the potatoes in the last 5 - 10 minutes of
cooking time.In a small bowl mix together the
chipotle sauce and greek yogurt.Fry or poach the eggs.Divide the hash evenly amongst 4 plates or 2 very hungry ones and top with the eggs.Serve immediately.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1
chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango
chipotle bacon: 1/4 cup adobo
sauce from canned
chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
For this pasta dinner we've given caramelized onions a signature flavor by adding
chipotle pepper
sauce, tequila and agave nectar as they
cook.
Saute until the onion is soft, about 5 minutes, then add the tomato
sauce,
chipotle chiles, salt, and corn kernels and
cook, uncovered, over medium heat for 15 minutes.
Cooks must decide, depending on the recipe, whether or not to rinse off the
chipotles to remove most the tomato flavor, or to use the
chipotles with the
sauce.
Add chorizo, beans,
chipotles, adobo
sauce, tomatoes, salt, pepper and 1/2 the chopped garlic to slow
cooker.
Add a
chipotle pepper in adobo
sauce to the rice while it
cooks (perfect for using up extras).
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp
chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish
Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat
cooking oil of your choice
Add chicken, 3/4 cup of reserved
cooking liquid, and
chipotle to the tomato
sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.
Add garlic, chili powder,
chipotle, adobo
sauce, cumin and cayenne and
cook, stirring until fragrant, about 30 seconds.
Cooked with pan-seared shrimp, citrus rice, toasted cheese, crispy bacon pieces, handmade guacamole, blackened jalapenos for a bit of heat, roasted
chipotle salsa, creamy
chipotle sauce and salsa fresca served with a side of tortilla chips * No nitrates or nitrites added.
Once lentils are
cooked, add 3/4 cup water, tomato paste,
chipotle pepper, adobo
sauce, cumin, maple syrup, and kale, if using.
1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1
chipotle pepper in adobo, minced + 1 T.
sauce 1 t. ground cumin 4 dashes cayenne pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c.
cooked brown rice 1/4 c. fresh salsa
1 cup
cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup raw cashews 3 tablespoons tapioca flour 1/2
chipotle chile in adobo
sauce, plus more if desired 1 teaspoon salt
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted
cooked white beans, drained and rinsed (about 5 cups) 1
chipotle chili pepper, canned in adobo
sauce + 2 teaspoons
sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
Cook's Tip: One tablespoon minced, seeded
chipotle pepper in adobo
sauce may be substituted for ground
chipotle chile pepper.
For the
Sauce 1 chopped tomato chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp salt 1 tbs oil Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consist
Sauce 1 chopped tomato
chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp salt 1 tbs oil Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and
cook till the tomatoes get mushy and start forming into a
sauce like consist
sauce like consistancy.
1 cups dried lentils (or 2 cups already
cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons
chipotle hot
sauce (can substitute chopped
chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
Place the
cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes,
chipotle aioli, sliced jalapenos, and hot
sauce.
Add stock,
chipotles, and tomato
sauce, and bring to a gentle simmer;
cook 5 minutes or until slightly thickened.
In this pack you will find the best brands of
chipotle peppers in different presentations like
chipotle sauce, hot
sauces,
chipotle peppers in adobo
sauce, finishing
sauce, taco
sauce and
cooking paste.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon
chipotle hot
sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky
chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or
cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner
sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
Once they were
cooked through and had a nice golden brown crispy surface and we were ready to eat, I covered them evenly with the honey
chipotle sauce.
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups
cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon
chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy
sauce (optional) 1 tablespoon finely chopped fresh cilantro
Note: I add one cup of water per one jar of Herdez ® Traditional
Chipotle sauce (1:1) to the slow
cooker so that the
chipotle sauce is mild and not spicy for our little one.
The recipe really couldn't be easier - we simply add chicken breasts, broth, a few
chipotle peppers in adobo
sauce (for both spice and smokiness) and seasoning to our pressure
cooker and let it do its thing for 10 minutes.
Add chicken to pressure
cooker with broth and
chipotles + adobo
sauce.
Transfer the onion mixture to the slow
cooker, and stir in the vegetable broth, crushed tomatoes,
chipotle pepper, adobo
sauce, all of the beans and the salt.
Bring to a simmer, stir in
chipotle and adobo, and
cook gently for 5 - 10 minutes, until the
sauce has reduced by almost half.
The secret ingredient in this Chipotle Black Bean Tortilla Soup from A Couple
Cooks» new book, Pretty Simple
Cooking, is the smoky adobo
sauce found in a can of
chipotles in adobo.
Add the lime juice,
chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato
sauce, beef broth, vinegar and bay leaf to slow
cooker.
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2
chipotle peppers (from canned
chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire
sauce 1/2 cup chopped scallions, for garnish
Cooked rice, for serving Tabasco
sauce, for serving
You can try the best brands of
chipotles and different types of presentations, such as hot
sauces,
chipotle peppers in adobo
sauce,
chipotle sauce, in taco
sauce and finishing
sauce, as well as
cooking sauce.
Add the
chipotle peppers and the two teaspoons adobo
sauce, stir and
cook another minute or so.
Black bean + tempeh tacos with cashew cheese
sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy
chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's
Cooking Good Looking
To make the burrito bowls
Cooked brown rice Spicy black beans, from above
Chipotle salsa Corn (I throw in a bit of finely chopped jalapeño) Sliced avocado Shredded cabbage Cashew + hemp
chipotle sauce, from above Finely chopped cilantro Hemp seeds
If you love jalapenos, salsas or any type of chiles or know someone that loves jalapenos, then give yourself or the aspiring chef on your shopping list the gift of flavor and spiciness with the Jalapeno Lovers Gift Pack so you can use the poblanos to do killer rellenos, a can of jalapenos to
cook up a plate of delicious nachos, the serranos to make authentic Mexican salsa or to serve
chipotles in adobo over sea bass; or with the Chile Pepper Lovers Pack which is perfect if you want to become a jalapeno connoisseur, with it you will taste the many different ways jalapeno peppers are applied as the main ingredient in salsas like La Victoria Salsa Jalapena, El Pato Salsa de Jalapeno (Jalapeno
sauce) and Buffallo Jalapeno, sauces like El Yucateco Jalapeno Sauce and Pico Pica green sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fr
sauce) and Buffallo Jalapeno,
sauces like El Yucateco Jalapeno
Sauce and Pico Pica green sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fr
Sauce and Pico Pica green
sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fr
sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fritos.
#VivaLaMorena #RediscoverLaMorena #CollectiveBias Try it once and you'll forever crave this recipe with shrimp
cooked in a silky, tangy
sauce made with
chipotles in adobo, bourbon, butter and garlic.
Here, black beans are
cooked with the rich and versatile GOYA ® Tomato
Sauce, onions, spices, green and red peppers, and the smoky flavor of
chipotle.