Sentences with phrase «from chipotle»

Love the smoke & heat you get from the chipotle peppers — easy, fabulous meal!

It is sweet and tangy with a nice kick from the chipotle chili powder.

I made a salad using the last of the spinach, I dressed it with leftover cilantro lime sauce from chipotle kebabs, and I heated up leftover chicken and some sauteed veggies to go on top of the greens.

«For seasoning, I love to add a little spice from chipotle chilies or hot sauce.

The sweet mango flavor is paired perfectly with a kick from chipotle peppers.

Once it cools slightly, we chop or shred the tofu into tiny pieces, and return it to the pan along with a a vibrant sauce made from chipotle peppers in adobo sauce, chargrilled fresh poblano pepper (you can substitute another pepper if needed / desired), tomato, garlic, onion, and seasonings.

A little spice from the chipotle chile adds just enough heat and depth to make it interesting.

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños.

You'll love the rich, smoky flavor from chipotle chiles and fresh radishes in the slaw, a favorite at taquerias, which add crunch and heat.

Then in a bowl stir together the sour cream, chipotle pepper, and 1 teaspoon of the adobo sauce (from the chipotle pepper can).

Those of us out on the cutting edge have all moved away from chipotle.

I had a couple of chipotle peppers in adobo sauce leftover from my chipotle craze over the winter.

This meat has a great smoky flavor from the chipotle peppers in adobo sauce as well as some smoked paprika.

It's got a smoky kick from the chipotle pepper, a nice tang from a good squeeze of lime juice, and a creamy texture due to the fact that I blend it up a bit at the end.

Case in my coffee - point is this sauce; caramelized sweet onions, dark undertones from coffee, smoky heat from chipotle chiles, with just the right amount of sweet fruitiness from raspberry jam.

This one has a tongue - grabbing mix of smokiness from the chipotle peppers and tanginess from the apple cider vinegar, not to mention HEAT and FLAVOR from that...

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

Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)

This version nixes the Hollandaise and replaces it with guacamole that gets its flavor from creamy, ripe California Avocados and a touch of smoky heat from chipotle peppers.

Sweet and spicy with just the right amount of heat and that divine smoky flavour from the chipotle and the smoked paprika.

Since there are so few ingredients, all of them really came through — a nice smokiness from the chipotle, a little tang from the tomatillos (and you can use tomatoes if you want; it will just be sweeter), and a slight punch from the garlic (but not too much, since it's pan roasted).

This silky - smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.

It was in the homemade enchilada sauce which means it must be coming from those chipotle chili (packed in adobo)!

Just made this and the flavor is incredible but the heat from the chipotle's can take your breath away.

The flavors — tangy lime, smoky heat from the chipotle, and tart cranberries — sound like a match made to be.

With this recipe the heat comes from chipotles and cayenne pepper as well as some other ingredients.

Anonymous: Ground dried chipotle chilies would work as a substitute, otherwise you can get the heat by using pretty much whatever form of chili that you do have, say cayenne, and then if you want the smokiness from the chipotles, add some liquid smoke.

With this recipe the heat comes from chipotles and cayenne pepper as well as some other ingredients.

Not exact matches

The deli specializes in local and regional American favorites, from The New Yorker with its corned beef, pastrami, and Swiss on marbled rye to the Spicy Southwest Chicken with guacamole, fire - roasted corn, and chipotle ranch sauce.

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

The Spanish word chipotle is a contraction of chilpotle in the Náhuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked.

«We're also looking for new products and flavors that the customers [want],» he says, noting that the company keeps track of trends with the help of Mintel Group Ltd. «Our marketing and culinary innovation team makes sure we know what's out there in the market and try to utilize [it], whether it's building a cluster from deconstructing a popular dessert or developing a chipotle almond for a salad.»

You could use smoked paprika and regular dried chilli to get smoky spiciness instead of chipotle — chipotle chilli is made from smoked, dried jalapenos!

Fried until crispy on the outside and tender on the inside, these juicy wings boast a sweet - spicy sauce that gets its bold flavor from a combination of molasses and chipotle peppers in adobo sauce.

What I love about this salsa: It uses chipotle peppers, as in smoked jalapenos that come from a can (you can freeze what you don't use for later).

Add blueberries, dried cranberries, garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).

The inspiration for these stuffed peppers came from our favorite chain restaurant, chipotle.

Since I had extra ground beef from the meat sauce, I just sauteed it with some curry powder and chipotle pepper.

I use four chipotles in adobo for something close to medium - hot, but if you have a low tolerance for heat, start with one pepper and go from there.

The aroma is fairly smokey, but not as aggressively as the previous sauce, with big representation from the jolokia, chipotle, and a savory spiced base.

This is an effective follow - up to the chipotle wraps you had at lunch, giving you a different flavor for your taste buds, with sweetness coming from the apples and the flavor that only cinnamon can provide.

The last one I threw some bacon in, and had some smoked bacon chipotle sea salt from a specialty store I love.

Are the chipotle chiles from the can?

Next add in the butter and chipotle sauce, cook until bubbling and then remove from the heat.

This is my second salsa from this book and it's quite similar to the first, only it's made with chipotles instead of arbol chiles, so it's a little smokier.

While this recipe gives directions to cook the salmon from the get go, you could simply dust the salmon leftovers with the chipotle to give it the spiced up flavor.

I use both adobo sauce from a can of chipotle as well as a hefty amount of TABASCO Chipotle Pepper Sauce; I've found that the combination makes for one heck of a tasty soup!

The main heat came from the bacon fat at the end (and the chipotle!)