Not exact matches
To give this healthy vegetable side dish recipe a different kind
of heat, try a single -
chile powder, such as ancho or
chipotle.
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.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili
powder or Mexican spice Mix (page xx) 1/4 teaspoon
chipotle chile powder Pinch
of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
With flavor combining fiery, smoky, and chocolate - like nuances,
chipotle chile powder finds affinity with a surprising array
of foods.
If you don't have
chipotle powder, you can also use any other variety
of powdered red
chile.
If desired, sprinkle servings with
chipotle powder or stir in a teaspoon
of thawed frozen red
chile puree such as Bueno brand.
If you can't locate pimentón, mix equal portions
of red New Mexican
chile powder and
chipotle powder.
Cooking for 6 and using this as the main (and only) course, I: - used brown rice - upped the rice to 1.5 cups - kept the beans the same (another half can would have worked as well and I kinda wish I had done that)-2 jalapenos -
chipotle chile powder instead
of regular - used 2.75 tsp salt.
It has three different types
of heat — smoked hot paprika in the chili
powder,
chipotle chile flakes, and fresh poblano pepper.
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)
Transform last night's leftover rice into a smoky, spicy dish by pulling in Mexican chorizo,
chipotle chile powder, cumin and plenty
of other seasoning.
Chicken breast with rib meat, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto), tomato paste, water, contains 2 % or less
of: vinegar, gelatin, corn starch, flavorings, soybean oil, chicken flavor base (salt, onion
powder, chicken fat, turmeric, garlic
powder, natural flavorings, spices), dehydrated onion, salt, celery salt (salt, celery seeds),
chipotle chile pepper, guar gum.
They snagged me with this dark brown spread comprised
of butter, cocoa, cayenne pepper,
chile powder, and
chipotle powder.
At first I thought this recipe might be too much flavor for your brain to process, with four kinds
of chile powder,
chipotle vegetarian sausages, chocolate stout beer and bittersweet chocolate.
I don't think I've ever cooked with New Mexico
chile powder — although we certainly have our share
of chipotle powder and
chile California kicking around the spice cabinet.
I have a number
of wonderful
chiles and
chile powders from the Santa Cruz
Chile and Spice company here in AZ, and I've been wanting to see how some
of the smoky ones will sauce up as a substitute for canned
chipotles in adobo.
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
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp
chipotle chile powder (optional) 1/3 cup chopped fresh cilantro 1 quarter
of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)
Add to the blender: the ancho
chile powder (if using), the
chipotle pepper, the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups
of the chicken broth.
I didn't have
chile powder, so I used mostly smoked paprika, with a bit
of chipotle.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch
of cayenne pepper 1/4 teaspoon
chipotle chile powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
In a bowl whisk together the remaining 1/3 cup olive oil,
chipotle chile pepper in adobo, 1/2 teaspoon chili
powder, cumin and a good pinch
of salt + pepper.
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho
chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or
chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon
of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
(In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit
of ground
chipotle chile powder
For something meaty, try a steak seasoning or for mushrooms that taste smoky, add a pinch
of smoked paprika or
chipotle chile powder before roasting.
In a bowl, toss shrimp with 1 tablespoon
of oil, season with salt, pepper and
chipotle chile powder.