Serve them over a bed of cilantro lime rice with black beans, and add a scoop
of chipotle cream sauce on top.
Not exact matches
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
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
cream -1 / 3 cup
of mayo
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour
cream southwest spice rub, however much you want juice
of one lime 1
chipotle chile (diced) & a couple spoons
of adobo
sauce a couple small spoons
of mustard
3 tbsp sour
cream 1 small canend
chipotle chili, minced 1/2 tsp adobo
sauce from the can pinch
of salt hit
of lime juice
You can also use a vegan sour
cream product or a homemade cashew
cream, and if you don't have a can
of chipotle peppers handy, use smoked paprika, cayenne pepper, Mexican hot
sauce or sriracha.
Assemble all
of your favorite burger toppings, buns,
chipotle cream sauce, and load up the vegan crab cake burgers!
Then in a bowl stir together the sour
cream,
chipotle pepper, and 1 teaspoon
of the adobo
sauce (from the
chipotle pepper can).
Then in a bowl stir together the sour
cream,
chipotle pepper, and 1 teaspoon
of adobo
sauce (the
sauce in the can
of peppers).
To make the
chipotle sour
cream you'll need a can
of chipotle peppers in adobo
sauce.
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)
In a small bowl combine half
of the sour
cream with the
chipotle chile peppers in adobo
sauce.
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
For the
chipotle sour
cream: mix 1/2 a teaspoon
of chipotle peppers in adobo (i just spoon around the peppers and use the
sauce) with 1/2 cup
of sour
cream.
Some easy
sauce ideas include mixing: Sour
cream with your favorite salsa; or honey with Dijon mustard; or mayonnaise with adobo
sauce from a can
of chipotle peppers.
Sour
cream with your favorite salsa; or honey with dijon mustard; or mayonnaise with adobo
sauce from a can
of chipotle peppers.