Spiced Honey Glazed Chipotle Burgers with Avocado Sauce

Patties:

  • 3 lbs. Ground Beef
  • 5-6 Tbsp. Art of Chipotle Gourmet Paste
  • 2 tsp. salt

Combine ground beef, Gourmet Chipotle Paste and salt in a large bowl.  Mix lightly and form into 8 patties.  Refrigerate until ready to grill.

Avocado Sauce:

  • 1 ripe avocado, peeled and pitted
  • 2 Tbsp. fresh lime juice
  • 1 cup mayonnaise
  • ½ tsp salt
  • ½ cup chopped fresh mint leaves

Mash the avocado with the lime juice in a bowl.  Stir in the mayonnaise and salt.  Gently fold in the mint leaves.  Cover and refrigerate until ready to serve.

Glaze:

  • ¾ cup cider vinegar
  • 1 cup honey
  • 3 Tbsp. Art of Chipotle Gourmet Paste
  • 1 tsp. salt
  • 3 Tbsp. vegetable oil, for brushing on the grill
  • ¾ cup water

Combine the vinegar, Gourmet Chipotle Paste, salt and water in a saucepan.  Cook, stirring often until the mixture is reduced by half.

Place burgers on the oiled grill over direct heat.  Cook for 4-5 minutes per side, basting often with the glaze until done.

Brush some of the glaze on the cut side of eight rolls.  Place the rolls on the grill until lightly toasted.

Assemble the burgers, adding lettuce, tomato and avocado sauce on the grilled rolls.

(8 servings)

RECIPE: Polynesian Twist Chipotle Pizza

  • Large Boboli pizza crust
  • 1/3 cup Sweet Heat Addiction Sauce
  • 1/4 cup pineapple tidbits (fresh or canned)
  • 3/4 cup grated Monterey Jack Cheese
  • 1/2 cup bean sprouts
  • 1/3 cup fresh mint leaves
  • 4 slices of orange or yellow bell peppers (as pictured)
  • 1/4 cup toasted sliced almonds

Distribute sauce on crust.  Place all ingredients on sauce base except int, peppers and almonds.  Place peppers as pictured then cook.  Preheat oven or grill to 350.  Keep flame as low as possible on the grill.  Cook 20-24 minutes depending on desired crispness and browning of cheese.

Thanks Tyne!

Creamy Chipotle Chicken Baked Taquitos

  • 1/3 cup cream cheese
  • 1-2 Tbsp Art of Chipotle, Chipotle Paste
  • 1 Tbsp fresh lime juice
  • 2 cups rotisserie chicken, chopped into 1/2 inch pieces
  • 1 cup shredded pepper jack cheese
  • 3 Tbsp cilantro, chopped
  • 2 Tbsp green onions, chopped
  • 12 corn (or flour if you prefer) tortillas

Soften cream cheese in microwave for 20-30 seconds.  Stir in Chipotle Paste and lime juice.  Mix together, then add cilantro and green onions.  Stir in chopped chicken and cheese and combine well.  (This can be made ahead of time and stored in refrigerator).

Preheat oven to 425 degrees.

Line cookie sheet with foil, lightly sprayed with cooking oil.

Briefly heat tortillas in microwave so they are easy to work with.

Spoon 2-3 Tbsp of chicken mixture in a row across the bottom third of tortillas, keeping 1/2 inch away from edge.  This makes it possible to roll it up very tightly.  Place taquitos seam side down on cookie sheet, making sure they are not touching.

Lightly spray with cooking spray and sprinkle with kosher salt.

Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with salsa, guacamole and sour cream.

Nutrition (per serving): 330 calories, 161 calories from fat, 18.1g total fat, 73.6mg cholesterol, 402.1mg sodium, 247.8mg potassium, 26.3g carbohydrates, 3.4g fiber, 1.7g sugar,16.2g protein.  (USING CORN TORTILLAS)

BBQ Chipotle Shrimp Tacos

Shrimp
2 lbs shrimp, shelled and cleaned
1/2 jar Art of Chipotle Chipotle Paste
1/2 lime juice of 1/2 lime
Chipotle Sauce
1 cup Sour Cream
2 (or more)  Tbsp Art of Chipotle Chipotle Paste (depending on your preference)
1 packet Sweet and Low sugar substitute
juice from 1/2 lime
Cabbage
1/4 cabbage, shredded in thin slices
2 Tbsp Rice Vinegar
Cheese
1 cup Jack Cheese, shredded
Tortillas
6-8 corn or flour tortillas

Shrimp

1. Place frozen (or defrosted) uncooked cleaned shrimp in bag with Chipotle Paste and lime juice.

2. Mix together and let marinate in the refrigerator for 2-12 hours.

3. Spray the grill with non-stick spray and heat it up.

4. Place shrimp on skewers and place on BBQ for a few minutes on each side, until the shrimp are cooked through.

Sauce

1. Stir the Chipotle Sauce, lime juice and Sweet and Low into the sour cream and set aside.

Cabbage

1. Pour the rice vinegar over the slivers of cabbage and stir.  Set aside.

Tortillas

1. Wrap corn (or flour) tortillas in foil and bake in a 350 degree oven for 15-20 minutes.

Cheese

1. Grate cheese and set aside.

Procedure

1. On a heated tortilla, place shrimp, cabbage, Chipotle sauce,and grated cheese and fold over.  Serve with refried beans or black beans and rice.

Crazzberry Cheesecake Bars

Preheat oven to 350 degrees.

Crust:

  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 1 1/4 cups flour

Filling:

  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 1 large egg
  • 8 oz cream cheese, softened (recommended: Philadelphia brand)

Topping:

1/2 cup Art of Chipotle Crazzberry Fiesta Sauce or more to taste.

Preheat oven.  Prepare 8 inch square pan with non-stick cooking spray, set aside.

In a medium bowl, combine butter and sugar, blend well.  Measure flour by lightly spooning into measuring cup; level off.  Add flour, mix until crumbly and press into bottom of prepared pan.

Bake 15 minutes or until edges are light golden brown.

Meanwhile, in a medium bowl, combine all filling ingredients; beat well.

Remove pan from oven; pour filling over crust evenly.  By spoonfuls, dollop Crazzberry sauce over filling.  Carefully run tip of spoon over filling to swirl sauce being very careful not to disturb crust.

Return pan to oven; bake another 15 minutes or until filling is set.  Cool.  Refrigerate 30 minutes, cut into bars.  Store in refrigerator.

9 servings

Nutrition (per serving):  346 calories, 172 calories from fat, 19.6 g total fat, 75.5 mg cholesterol, 111.5 mg sodium, 64.5 mg potassium, 39.5 g carbohydrates, 1.1 g fiber, 25.4 g sugar, 4.1 g protein.

Apricot Chimichangas

1/4 cup apricot preserves
2 Tbsp Art of Chipotle Chipotle Paste
12 ounces cream cheese, softened
1/4 cup sugar
4 tsp orange zest, finely grated
6 –  8 inch flour tortillas, room temperature
1 egg, beaten
2 Tbsp butter, softened
1/2 cup dried apricots, diced

Basting/Finishing Sauce
1/2 cup apricot preserves
1 Tbsp Art of Chipotle Chipotle Paste
1/4 cup dried apricots, diced
1/4 cup ginger ale
2 tsp Worcestershire sauce

1. Preheat oven to 500 degrees. Mix preserves and chipotle paste; set aside. Mix cheese, sugar and peel thoroughly; spoon ¼ cup of cheese mixture on center of each tortilla; top with 1 tablespoon preserves mixture spreading down center over cheese mixture. Fold one end of the tortilla up about 1 ½ inches over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush tops of each with butter. Place seam side down on an ungreased cookie sheet with half inch sides. Bake until they begin to brown, brush tops with basting sauce; continue baking until filling is hot about 8-10 minutes. Serve with extra basting sauce on the side.*

For Basting/Finishing Sauce:

1. Heat all basting ingredients over low heat, stirring occasionally, until jam is melted.

NOTE:

1. * Prepared chimichangas may also be cooked in a fry pan on medium high instead of the oven. Just turn over once as the bottom seam side finishes cooking;, turn so the top is also browned and the filling in warm. Baste tops with sauce, serve.

Servings: 6

Nutrition Facts
Nutrition (per serving): 521 calories, 238 calories from fat, 26.7g total fat, 105mg cholesterol, 447.7mg sodium, 376.5mg potassium, 64.6g carbohydrates, 2.4g fiber, 37.9g sugar, 8g protein.

Tour the USA (Southwest) – Southwest Beef & Bean Stuffed Peppers

  • 1 1/2 lbs ground beef
  • 1 large onion diced
  • 1 (4 oz.) can tomato sauce
  • 1/2 cup Art of Chipotle Smokey Red Sensation
  • 1 cup corn
  • 1/2  Tbsp. chili powder
  • 1 tsp. dried oregano
  • 2 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 (15 oz) can pinto beans, drained
  • 1/2 tsp. fresh ground black pepper
  • 1 tsp salt
  • 1/2 cup water
  • 6 large red bell peppers
  • 8 oz. Pepper Jack cheese, shredded

In a skillet, cook the beef and onions over medium heat until lightly browned.  Drain off grease and add the tomato sauce, Smokey Red Sensation sauce, corn, chili powder, oregano, cumin, cayenne, Worcestershire sauce, garlic, beans, salt, pepper & water.  Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.

Slice the top off the peppers and remove the seeds and white membranes with a spoon.  Place peppers upright in a baking dish.  Spoon the beef mixture into each pepper.  Top each stuffed pepper with cheese.  Bake at 375 degrees for about 35 minutes until the peppers are tender and the cheese is golden brown.

Chipotle Honey Glazed Salmon

  • 1/4 cup honey
  • juice of 1 lemon
  • 1 Tbsp. Art of Chipotle Chipotle Paste

Mix together the honey, Chipotle Paste and lemon juice. Place salmon in a dish and coat with the mixture, reserving some for glazing salmon at the end of cooking.    Marinate for 20-30 minutes at room temperature.

Remove the salmon from the mixture and cook on low/medium heat on the BBQ that has been sprayed or coated with oil prior to being heated up.  Turn once, then before removing from the grill, brush with remaining sauce.

Chipotle BBQ Pork Flatbread Sandwich

1 medium onion finely chopped
1 Tbsp butter
1 15-oz can tomato sauce
1 6oz can tomato paste
1 cup water
2 cups milk
3 Tbsp Art of Chipotle Chipotle Paste or more
1/3 cup Worcestershire sauce
1 tsp garlic powder
1/2 cup brown sugar – (packed)
1/3 cup molasses
1 tsp cider vinegar
1  tsp mustard
1/2 tsp ground cloves
1/4 tsp salt  to taste
6 cups pork, cooked and shredded
6 cups shredded lettuce
12 Arabic Bread 6″ Rounds

1. In medium saucepan melt butter and sauté onions until translucent. Add the remaining ingredients except chicken. Simmer 30 minutes or until sauce is thickened. Cool or serve warm.

2. When ready to serve, mix in cooked chicken. Serve in Arabic bread/flatbread. Sprinkle 1/2 cups lettuce over chicken mixture.

Servings: 12

Nutrition Facts
Nutrition (per serving): 396 calories, 55 calories from fat, 6g total fat, 102.9mg cholesterol, 733.2mg sodium, 873.9mg potassium, 42.3g carbohydrates, 2.2g fiber, 21.1g sugar, 40.8g protein.