Top the chicken
with the chopped chipotle peppers and the adobo sauce.
Not exact matches
Combine the mayonnaise, sour cream,
chopped chipotle pepper, adobo sauce and garlic in a small bowl and season to taste
with black pepper.
I also substituted tomato paste
with crushed tomatoes while making the curry, garnished
with a dollop of
chipotle sour cream and the
chopped shallots.
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.
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.
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.
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
Rubio's
Chopped Salad is loaded
with delicious ingredients including romaine lettuce, cabbage, shredded cheese, crispy tortilla chips, our salsa fresca and topped
with chipotle ranch dressing.
I like to top it
with some
chopped chicken breast and roasted
chipotle pumpkin seeds.
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.
This time I read through the reviews and pre-roasted the squash tossed
with some olive oil ancho and
chipotle chili powders and a fresh
chopped jalapeno.
Hi Lisa, can I substitute the 2
chipotle peppers in adobo sauce,
chopped with a jalapeno and chili powder?
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.
ingredients TURKEY CHILI
WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons
chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely
chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
There are three separate components to this dish: the
chopped salad
with fresh vegetables, homemade
chipotle dressing, and easy baked tortilla strips.
The
chopped chipotle peppers should be kept
with the adobe sauce as that adds some depth and heat to the barbecue sauce - use as little or as much as you would like.
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 tablespoon extra virgin olive oil 1 large yellow onion,
chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes
with chiles, including juices 1 tablespoon
chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
Burrito Bowl:
Chopped cauliflower
with zesty ancho -
chipotle pepper sauce including black beans
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.
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula
chop w / roasted poblano & lime dressing gf + v apple salad
with tahini dressing gf + v balsamic roasted asparagus salad
with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad
with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v
chipotle black beans w / collard greens, avocado &
chipotle - lime vinaigrette gf + v
chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad
with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
Chicken
Chop Salad
with crispy chicken, tomatoes, roasted corn, avocado, pepitas, crispy tortillas, cotija, cilantro, and
chipotle lime dressing ($ 8.95)
Black Bean Dip Blend rinsed and drained black beans
with fresh lime juice, a couple
chipotle chiles packed in adobo sauce, fresh cilantro, garlic, onion, smoked paprika, and Greek yogurt; drizzle
with hot sauce and
chopped cilantro.
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery,
chopped with leaves • 3 large dried
chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup
chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion,
chopped coarsely • 3 tablespoons
chopped garlic • 1 cup domestic mushrooms,
chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely
chopped cilantro for garnish
1 1/2 cups
chopped carrots 2 cups
chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic,
chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4
chipotles in adobo,
chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew
with.
Chicken Chili
with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon
chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups
chopped kale leaves Freshly ground black pepper to taste
For the Soup 10 cups water 16 ounces dried black beans 2 bay leaves 1 handful of cilantro stems, tied together
with kitchen twine 4 cloves of garlic, roughly
chopped 2 stalks of celery,
chopped 1 large onion,
chopped 2 medium carrots,
chopped 1
chipotle chile in adobo,
chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste
I served big scoops of the casserole
with salsa, avocado,
chopped tomato and
chipotle sour cream.
Toss the beans and corn into the pot, along
with the oregano, cumin, and the
chopped chipotle pepper.
Toss the beans and corn into the pot, along
with the oregano, cumin, and the
chopped chipotle pepper.