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Directions: Preheat oven to 350 degrees
Vegetable Prep: Finely chop white and green onions
Meat Prep: Brown ground beef in large saucepan with 1/2 cup of the Smokey Red Sensation, Chipotle Paste and salt. Cook chorizo in medium saucepan on med-high heat. Blend in two eggs and stir until the meat begins to thicken.
Spread 1/2 cup of the Smokey Red Sensation onto plain pizza. Order of toppings: ground beef, chorizo, cilantro, green onion, and mozzarella cheese. Then do it all over again like a double-decker and top with Queso cheese. Place in oven for 20-25 minutes or until cheese on top is melted.
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.
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
Combine ground beef, Gourmet Chipotle Paste and salt in a large bowl. Mix lightly and form into 8 patties. Refrigerate until ready to grill.
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.
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.
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.
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)|
2 lbs shrimp, shelled and cleaned
1/2 jar Art of Chipotle Chipotle Paste
1/2 lime juice of 1/2 lime
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
1/4 cabbage, shredded in thin slices
2 Tbsp Rice Vinegar
1 cup Jack Cheese, shredded
6-8 corn or flour tortillas
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.
1. Stir the Chipotle Sauce, lime juice and Sweet and Low into the sour cream and set aside.
1. Pour the rice vinegar over the slivers of cabbage and stir. Set aside.
1. Wrap corn (or flour) tortillas in foil and bake in a 350 degree oven for 15-20 minutes.
1. Grate cheese and set aside.
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.
Preheat oven to 350 degrees.
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.
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.
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
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.
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.
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.
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.