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!
Brown chorizo, take the meat off, brown some onions in the chorizo's fat, throw in black beans, corn, and
some chopped chipotle in adobo, add the meat back and let it all simmer to a desired stew thickness.
Not exact matches
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
For the warm salsa topping: put the tomatoes, 1 cup
chopped onion, chicken broth, water,
chipotle chiles, salt, and pepper
in a small saucepan.
Ingredients
Chipotle Cream: -2 large
chipotle peppers
in adobo sauce, finely
chopped, plus 3 tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup of mayo
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1
chipotle pepper
in adobo sauce,
chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Combine the mayonnaise, sour cream,
chopped chipotle pepper, adobo sauce and garlic
in a small bowl and season to taste with black pepper.
packages cherry tomatoes, washed and cut
in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly
chopped 3
chipotle chiles
in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
HS: Hi Jason - I think I'd go with a based of all dried chiles BUT, stirring
in a bit of
chopped canned
chipotle or the adobo sauce might add a nice finishing flavor.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons
chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro,
chopped 1 - 2 limes, juiced
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
Combined with the cheese, a light dressing of
chipotle peppers (sold
in a can with adobo sauce) and olive oil, and a good handful of
chopped cilantro, the spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole with Pork Tenderloin or Roasted Tomatillo Shrimp Taco with Honey - Lime Slaw.
Place the
chopped chipotle peppers
in a small bowl and whisk
in olive oil.
spaghetti squash 1 or 2
chipotle peppers
in adobo sauce, seeded and finely
chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely
chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper
Ingredients honey
chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of
chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons
chopped fresh cilantro 4 garlic cloves, minced
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2
chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes
in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
2 2/3 cups crushed raspberries (about four 6 - oz containers) 3
chipotle peppers
in adobo sauce,
chopped 1 Tbsp adobo sauce 3 Tbsp Ball ® RealFruit ® Classic Pectin 1/2 tsp butter 3 1/3 cups sugar
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and
chipotle chile powder
in equal proportions 2 tablespoons
chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup
chopped red onion 6 cloves garlic, minced 2 medium tomatoes,
chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and
chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies
in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely
chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
can diced tomatoes 2
chipotle peppers
in adobo sauce,
chopped 2 tsp adobo sauce 15 oz.
5 ears of corn
in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion,
chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced
chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
In a bowl combine the
chopped / shredded chicken,
chipotle powder, and 3 tablespoons of sour cream (or cashew cream), mix well.
Ingredients 2
chipotle peppers
in adobo sauce Zest from one lime (~ 2 tsp) 1/4 red onion,
chopped 3 cloves garlic, diced 1 tsp cumin 1 tsp kosher salt 1/4 cup extra virgin olive oil
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles
in adobo sauce or 1 tsp dry
Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
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
When all of the cheese is incorporated, mix
in the
chopped chipotles, adobo sauce, and crumbled bacon.
- When all of the cheese is incorporated, mix
in the
chopped chipotles, adobo sauce, and crumbled bacon.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves,
chopped plus more for garnish 4 cloves garlic, minced 1
chipotle in adobo sauce, finely
chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3
chipotle peppers
in adobo,
chopped 2 tablespoons adobo (from the
chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
Hi Lisa, can I substitute the 2
chipotle peppers
in adobo sauce,
chopped with a jalapeno and chili powder?
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... Read more →
For an added kick, I added some
chopped up
chipotle peppers
in adobo sauce.
bottle of beer (I used Modelo Negro) 2
chipotles in adobo sauce 1 fresh pineapple, peeled and cored, then roughly
chopped 1/2 cup... Continue Reading →
Real
chipotle peppers aren't those things you find
chopped up
in ancho sauce.
1/2
chopped chipotle pepper, from a can of
chipotles in adobo sauce (optional, and only if you want your soup spicy)
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 consistancy.
vegan mayo,
chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely
chopped mixed all together
in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers,
chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well
chopped (or substitute regular seitan) 1 4 - ounce can
chopped fire - roasted green chiles, preferably Hatch 1
chipotle pepper (from canned
chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and
chopped red onions, for garnish
1-1/2
chipotle peppers, seeded and finely
chopped (I use Embasa 7 ounce can -
chipotle peppers
in adobo sauce)
2 15 - oz cans of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup
chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole
chipotle in adobo plus 1 teaspoon adobo sauce 2 tablespoons canola oil, divided juice of 1 lime
3 tablespoons extra-virgin olive oil 1/2 cup finely
chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons
chopped chipotle chili
in adobo sauce 2 teaspoons minced fresh sage
The only difference I make is I use a small can of
chipotles in adobo
chopped up
in lieu of the jalapeños.
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2
chipotle chiles
in adobo sauce, finely
chopped 4 to 6 fresh ripe plum tomatoes, peeled and
chopped — about 1 cup (or substitute 1 cup canned tomatoes, well
chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion,
chopped 4 cloves garlic, minced 1 poblano pepper, cut
in half, seeds removed 1 red bell pepper, cut
in half, seeds removed 1 jalapeno, cut
in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp
chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
I made some with Provencal flavourings - Maldom Salt (I live
in the UK),
chopped fresh thyme, rosemary and lavender and also some with
chopped and crushed
chipotle chilis.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2
chipotle peppers
in adobo sauce, finely
chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely
chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
3 tablespoons ground flax seeds 1/2 cup warm water, mixed
in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup
chopped walnuts 1/4 cup finely
chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon
chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper
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
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and
chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of
chipotles in adobo sauce) 1/2 cupped
chopped fresh cilantro
4
chipotle chiles
in adobo,
chopped fine 1 small white onion,
chopped 5 medium tomatoes,
chopped fine 1/4 cup finely
chopped carrots 1/4 cup finely
chopped celery 1/4 cup finely
chopped fresh cilantro 1 cup beef broth 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound ground pork 1 pound ground beef 1/2 cup bread crumbs 1 / 2cup milk 2 eggs 1/4 cup finely
chopped onion 2 tablespoons finely
chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper