Made with citrus rice, black beans, and fresh romaine lettuce topped with handmade guacamole, salsa fresca, chipotle sauce, and your choice of
roasted chipotle salsa or salsa verde.
Topped with crisp all natural bacon * pieces, buttery Hass Avocado slices,
our roasted chipotle salsa, creamy chipotle sauce and cilantro / onion mix.
* Grilled veggies with our handmade guacamole, citrus rice, black beans, lettuce,
roasted chipotle salsa, salsa fresca and chipotle sauce.
* Grilled veggies served on a warm stone - ground corn tortilla with toasted cheese and topped with buttery Hass Avocado slices,
our roasted chipotle salsa, our creamy chipotle sauce and cilantro / onion mix.
Our shrimp is grilled on an authentic comal and topped with cheese, bacon, avocado,
roasted chipotle salsa, creamy chipotle sauce, and cilantro / onion mix.
Made with * grilled veggies, citrus rice, black beans, and fresh romaine lettuce topped with handmade guacamole, salsa fresca, chipotle sauce, and your choice of
roasted chipotle salsa or salsa verde.
2 tablespoons minced
roasted chipotle peppers (available canned in adobo sauce) 6 tablespoons plant - based mayo 6 multi-grain tortillas 6 ounces hummus, roasted red pepper flavor if available 11 ounces Tofurky ® hickory smoked deli slices 1 head Romaine lettuce, cut chiffonade 3 tomatoes, sliced thin
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.
I like to top it with some chopped chicken breast and
roasted chipotle pumpkin seeds.
Think
roasted chipotle shrimp tacos and avocado salsa aka my dream salsa.
Here's a healthy, flavorful Mexican - style Oaxacan Bowl with
roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans.
The back label provided the answer by Master Distiller Lance Winters: «We're blending infusions and distillations of beautifully
roasted chipotle peppers, green jalapeños, red bells, and Scoville - scorching habaneros.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
When you make this chili, be sure to hunt down Field
Roast chipotle sausages; other brands of vegetarian sausage don't have the same chewy texture (and no, I'm on on Field Roast's payroll!).
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.
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
In an upright blender, combine 1/3 of the amount of the
roasted sweet potatoes, 1/4 avocado, nutritional yeast,
chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3 tablespoons
roasted red peppers S and P 2/3 cup avocado...
- While the jalapeños
roast, for the
chipotle cream, mix the finely chopped
chipotle peppers, adobo sauce, minced garlic, sour cream, and mayonnaise all together.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp
chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
I have a recipe for guacamole where we
roast tomatillos and
chipotle peppers first.
- A
chipotle guac slider with honey
roasted jalapeños - A pear & blue cheese slider with arugula - and last but not least, the MVP, throwing the Hail Mary of all Hail Mary's, «THE CLASSIC» with candied bacon.
Taco - seasoned mini burger patties over
roasted sweet potato «buns» topped with an easy guacamole,
chipotle ranch and crumbled bacon.
Just as with my
chipotle ranch dip, this avocado ranch is good for basically anything — burgers, topping a taco salad, chicken,
roasted veggies, raw veggies, and really whatever else your little heart desires.
With
chipotle roasted sweet potatoes and chicken & apple sausage tossed in pesto, this dish is a well - rounded and satisfying meal you will love.
Butternut squash, pumpkin and
roasted sweet potato with spicy Mexican
chipotle are just some of the flavours combined to create this spicy, cosy bowl.
Let me know in the comments if you make these
chipotle roasted cauliflower tacos!
Use it as a dip or in a Buddha bowl if you run out of the
chipotle roasted cauliflower tacos before the sauce.
Between the
chipotle sauce and the seasoning for the
roasted cauliflower, the flavor is out of this world.
These
chipotle roasted cauliflower tacos are ridiculous.
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).
Grilled or
Roasted Veggies: tomatoes, onions, zucchini, radicchio, peppers Chutneys: tomato, mango, cranberry Pestos: cilantro, basil, arugula Dips: guacamole, salsa, hummus Pickled Veggies: onions, okra, jalapenos, carrots, pepperoncini, kimchi Hot Sauces: harissa,
chipotle chiles in adobo sauce, sambal oelek, Sriracha Slaws: broccoli, carrot, cabbage
Vegetarian, taco salad that's tossed in a spicy avocado
chipotle sauce and topped with crunchy,
roasted chickpeas.
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.
With chunks of chuck
roast, browned in bacon fat and cooked with red kidney beans, red chili and
chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice.
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.
This Mexican Carnitas recipe is given a fresh, nutritious twist with fresh bell peppers, onions, and
roasted pepitas and citrus
chipotle dressing.
This spicy
Chipotle Veggie Bowl is my healthy re-take on
Chipotle Sofritas recipe with
chipotle sauce
roasted cauliflower, tofu and cilantro - lime quinoa.Since I stared making
Chipotle Sofritas at home, I add this...
Assembly: Place chicken pattie on top of bun, lay
roasted poblano, tomato,
chipotle mango bacon, and generously pour on the green chile queso.
Sweet potatoes,
chipotle,
roasted garlic, and avocado combine in these amazing veggie burgers.
This burger, veggie burger loaded with jack cheese,
roast poblanos, avocado, and
chipotle barbecue sauce is inspired by Vegan Richa's Red Lentil Cauliflower Burger with
Chipotle Habanero Mayo.
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
The theater's recent menus have included a «black and blue» duck salad, country pulled chicken and buttermilk biscuit sliders, seared salmon steaks with
chipotle - ponzu citrus salsa, and a
roasted N.Y. strip loin with horseradish agave cream.
And
roasted coffee and smoky
chipotle together have as much jolt as a double espresso.
I don't know if this is «kosher,» but I have some
roasted garlic aeoli and
chipotle mayo (1 carb each) and I mixed those to make the egg salad.
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
So here, I'm dipping these pretty flower - shaped rings, in a maple -
chipotle - spiced coconut oil sauce, then I press them on both sides into black and white sesame seeds, and
roast them until they get a crispy sesame crust, and are perfectly soft and creamy on the inside.
This recipe for
chipotle roasted beet tacos has been sitting on the backburner since way back during the winter CSA I subscribed to this year.
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
I think a chuck
roast is the perfect choice when making
chipotle barbacoa because it cooks up so incredibly tender and is easy to shred.