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.

Chicken Chipotle Meatballs

  • 2 lbs. ground chicken
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced
  • 1 cup finely chopped onion
  • 2 beaten eggs
  • 1/2 cup plain bread crumbs
  • 1 1/2 tsp kosher salt
  • 2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1 1/2 tsp chili powder
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 cup finely chopped cilantro

Mix all ingredients well.  Roll meatballs (1 1/2 inch diameter)and freeze or cook.

Saute meatballs on the stove with 2 tsp canola oil in a large skillet over medium heat (taking care not to overcrowd the pan).  Turn frequently to brown on all sides, until cooked through.  Small meatballs will take 8 to 10 min.

OR:  Bake meatballs in a 350 degree oven in a glass baking sheet.  Small meatballs will take 25 minutes.

OR:  Freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and grill over medium-high heat on oiled grates, turning occasionally until cooked through.  Small meatballs will take about 10 minutes.

Pour one of our chipotle sauces over the meatballs before serving.  This picture shows Sweet Heat Addiction as a sauce.

Nutrition Facts:

Nutrition (per serving: 4 meatballs): 213 calories, 77 calories from fat, 8.2 g total fat, 102.6 mg cholesterol, 405 mg sodium, 128.7 mg potassium, 7.8 g carbohydrates, 1.1 g fiber, 1.6 g sugar, 25.4 g protein.

Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar

Filling:

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.

Chipotle Chicken Corn Chowder

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1″ pieces
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 cup hot water
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 1 teaspoon ground cumin
  • 2 cups half and half cream
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can cream style corn
  • 1 can (4 oz) chopped green chilies, undrained
  • 1 tablespoon Art of Chipotle, Chipotle sauce of your choice or 1/2 tablespoon Chipotle Paste
  • 1 medium tomato, chopped

Directions

In a dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.  Add water, bouillon and cumin; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies and Art of Chipotle Sauce.  Cook and stir over low heat until the cheese is melted; add tomato.  Sprinkle with cilantro if desired.

Smokey Chipotle Chili Cornbread

  • 4 strips bacon chopped
  • 2 cups cornmeal, stone ground
  • 1 cup flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 large eggs
  • 2 cups milk
  • 2 tablespoons Art of Chipotle, Chipotle Paste
  • 2 tablespoons finely chopped chives or green onions
  • 1 cup frozen white corn, thawed

Heat the oven to 375 degrees.

Put the bacon into a cold 10″ * pan and cook over medium heat until the fat is rendered and the bacon bits are crisp but not burned.  Remove the bacon to a paper towel lined plate.  Leave the bacon fat in the pan and set aside.

In a large bowl, beat the eggs with a whisk until foamy; whisk in the milk and chipotle paste.  In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, soda and salt.  Add the wet ingredients to the dry ingredients and stir just until combined.  Fold in the bacon bits, chives or green onions and corn.  Pour the batter into the pan.  Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

* A cast iron pan will give you the best results

Mike’s Absolutely Amazing Ribs

We have a fan named Mike, who told me that he made some amazing ribs using our Crazzberry Fiesta Sauce.   I told him to send me his recipe and a picture and I’d post them.  Here you go Mike and I can’t wait to try your recipe!

Ingredients:

  • 16 lb. boneless beef ribs
  • Mrs. Dash Southwest Chipotle Seasoning Blend
  • Rice Vinegar
  • Minced Garlic
  • 3 bottles The Art of Chipotle Crazzberry Fiesta Sauce
  • ½ Cup Molasses
  • 1 tsp Cumin
  • 30 oz. tomato paste
  • 1 can tomato puree
  • ¼ cup apple juice (for sauce) plus enough apple juice to put in with ribs for baking them.
  • 1 large and hungry crowd

Directions

Using a large stock pot, layer bottom of pot with ribs. Sprinkle generously with the Mrs. Dash Southwest Chipotle and spoon in a tablespoon or so of minced garlic. Continue layering with meat, Mrs. Dash, and garlic until approximately half the ribs (8 lbs.) are in the pot. Cover generously with the rice wine. While this is sitting, marinating in the refrigerator for the next two hours find something else to do. Laundry, dishwashing, even Sudoku all work well.  After the meat has marinated, transfer the pieces to baking dishes until they are reasonably full, not overloaded. Save the vinegar for the second batch. Pour some apple juice into the pans with the ribs and cover them with aluminum foil. Bake on 350° for ½ hour. While the first batch of ribs is baking, set up the next batch to marinade. Because the vinegar already has some of the Mrs. Dash and the garlic mixed in it you will not need to add as much to the second marinade.

Prepare the barbecue sauce as follows:

Pour the Crazzberry Fiesta sauce into a large bowl. Mix in the molasses. Sprinkle in the cumin. Wisk in the tomato paste a little at a time until thoroughly blended. Stir in the tomato puree. Check the consistency of the sauce. If it is too thick, add a little apple juice at a time, whisking it in until the sauce has the desired consistency that works for you. If desired, a portion of the sauce can be reserved for later dipping.

Use caution during this next part as there is steam trapped under the aluminum foil and the pans will be very hot.

Remove pans from oven, uncover,  and transfer ribs to a platter. Drain off liquid. Add the ribs back into the pan and brush with the sauce prepared previously. Periodically turn the ribs and brush with more sauce. Once the first batch of ribs is done, remove and place in a large, metal container. One of those aluminum “tailgating” pans works well. Cover the pan with aluminum foil to keep all those pesky little flying critters out of the ribs.

Now here is where we get to find out if you read the directions all the way through before you started. I would recommend that you use stainless steel baking pans as they are easier to clean between batches. I used glass ones and they were not fun to clean, as you can’t use steel wool pads on them.

Repeat baking process above for remaining ribs. Once all the ribs are in the “tailgating” pan, add one large, hungry crowd and watch the ribs disappear. After everyone has had their fill, sit around and critique the recipe. Adjust as desired until you have made it uniquely your own. Enjoy!