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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.
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)|
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.
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.
1 16 oz garbanzo beans (chickpeas), strained, reserve liquid
1/2 cup liquid from garbanzo beans
3 tbsp sesame tahini (sesame seed paste)
1/3 cup lemon juice
1/2-1 tsp Garlic, finely minced
1/4 tsp salt to taste
1-2 Tbsp Art of Chipotle Chipotle Paste
1/2 cup roasted red peppers
1-3 Tbsp canola oil – optional
1. Drain the beans, reserving the liquid.
2. Combine the beans and the reserved bean liquid in a food processor.
3. Process for a minute or two.
4. Add all remaining ingredients except oil (if used) and continue to process on high for 4-8 minutes. (The longer you process it, the smoother it will be, and will have less tendency to separate.
5. If you want to add oil, drizzle it in slowly during the last 2 minutes of processing.
6. If you choose not to add oil, you can add a little more of the bean liquid if needed to get the consistency you prefer.
7. Store covered in the refrigerator until chilled.
8. Serve with pita chips or sliced fresh vegetables.
1 15 oz box honey cornbread mix
1 1/4 cups buttermilk
2 tsp Art of Chipotle Chipotle Paste
1 4oz can diced green chiles
2 cups corn, white frozen, thawed
1/4 cup roasted red peppers, diced
2/3 cup shredded Cheddar cheese
Sweet Chipotle Butter
2 tbs Art of Chipotle Sweet Heat Addiction Sauce
2 sticks butter, softened
1 Tbsp honey
1. Spray mini muffin pans with cooking spray. Preheat oven to 400.
2. In medium bowl add milk and paste,stir well; Add and stir the rest of the ingredients for muffins just until blended. Spoon batter into muffin pans, filling to the rim.
3. Bake 15 minutes or until golden brown.
Sweet Chipotle Butter:
1. In small bowl, combine all ingredients until fluffy. Serve with warm muffins.
2. Note: if using regular muffin pans, fill 2/3 full into 18-20 cups. Bake for about 18 minutes or until golden brown.
Preparation Time: 8 minutes
Cooking Time: 15 minutes
Nutrition (per serving): 147 calories, 85 calories from fat, 9.7g total fat, 24.2mg cholesterol, 66.7mg sodium, 67.7mg potassium, 13.2g carbohydrates, <1g fiber, 2.2g sugar, 2.9g protein.
Toast coconut in a 300 degree oven watching closely, or in sauce pan, watching closely till toasted, stirring as needed.
In a heavy saucepan, heat oil over medium high heat. Add onions and saute until cooked through on one side, about 4-5 minutes. Turn over and repeat. Cook until juices run clear.
In a small bowl, mix 1/4 cup coconut, coconut milk, sugar and paste. Pour over chicken and heat through.
Garnish with toasted coconut and cilantro leaves.
Nutritional Facts: (Per serving)
505 calories, 208 calories from fat, 23.6 g total fat, 152.5 mg cholesterol, 340.6 mg sodium, 1050.4 mg potassium, 18.7 g carbohydrates, 2 g fiber, 13 g sugar, 51.5 g protein.
For toppings – use any combination of the following:
Saute onions in a small amount of oil until softened and translucent. Add the minced garlic, and cook about 30-60 seconds longer.
Add the beans with liquid. Using a potato masher, crush the beans. Cook until slightly thickened and the liquid is absorbed. (If needed, you can add a small amount of water or broth when you add the beans. About 1/2 way through the cooking, add the Chipotle Paste.
Heat a small amount of oil in a skillet. Place tortillas in the hot oil for about 30 seconds to brown slightly, turn over and brown the other side. Drain on rack or brown paper bag and set aside, covered to keep warm.
To serve, place about 1/4 – 1/3 cup of the bean mixture on a warm tortilla and add toppings of choice.
Yield: 12 tostados – 4 servings
Nutrition: 558 calories, 337 calories from fat, 37.4 g total fat, 21.7 mg cholesterol, 862.4 mg sodium, 715.9 mg potassium, 40.8 g carbohydrates, 11.3 g fiber, 2.2 g sugar, 16.4 g protein.