Category Archives: Smokey Red Sensation

The Art of Chipotle Mashed Potatoes

 

  • 5 lbs. cooked potatoes
  • 8 oz. softened cream cheese
  • 1 cup sour cream
  • 1 tsp. onion salt
  • 2 Tbsp. butter softened
  • 1/4 cup “Art of Chipotle” sauce of your choice

Beat all ingredients until fluffy.  Refrigerate up to 1 week.  Bake at 350 degrees for 30-40 minutes.

Huevos a la Mexicana

Ingredients:
1 avocado (pitted & peeled), 1 tsp fresh lime juice, salt, 4-7″ flour tortillas, 2 cups Art of Chipotle Black Bean Fiesta or Southwest Sunset Salsa, butter (for cooking eggs), 8 large eggs, 3 oz shredded sharp cheddar (about 8 Tbsp), grape tomatores and cilantro sprigs for garnish.

In a small bowl, combine avocado & lime juice. Mash together with a fork and season with salt. Set aside. Heat each tortilla in a dry nonstick skillet until hot & starting to crisp, about 1 minute per side. Set aside & keep warm. Warm the salsa & remove from heat. Melt 1-2 Tbsp butter in a large nonstick skillet (or 2 medium ones) over medium heat. Crack 2 eggs at a time into the heated pan and cook until set (1-2 minutes) Place a tortilla on each of the four plates, spoon about 1/2 cup of salsa on each tortilla and top with 2 Tbsp cheese and 2 eggs. Garnish with the tomatoes, mashed avacado and a couple of cilantro sprigs. Serves 4.

Chipotle Ranch Salad Dressing

Mix together the following ingredients and chill:

2 cloves garlic
1/2 tsp. salt
1/3 cup mayonaise
2 Tablespooons buttermilk
1 Tablespoon Art of Chipotle Smokey Red Sensation or Fresh Cream Indulgence
1 scallion chopped
2 Tablespoons fresh cilantro leaves, chopped

OR

Stir some Art of Chipotle Gourmet Paste into your favorite bottled Ranch salad dressing and you’re ready to go – no fuss, no mess.

Art of Chipotle Southwest Burrito

Ingredients:
1 large burrito size tortilla
2-3 Tbsp. Art of Chipotle brand sauce of your choice
3 T diced cooked ham, chicken, beef, chorizo or pork
3 T red kidney beans or black beans
2 T sliced black olives
3 T frozen corn kernels
2 T diced or sliced red peppers
1 T diced onion
1 T chopped cilantro
1/2 cup grated cheese

Lay tortilla flat on top of a paper towel. Place all ingredients on top of tortilla. Fold two opposite ends up and roll up long sides. Microwave until cheese melts, about 45 seconds. Note: All ingredients may be adjusted to taste.

RECIPES: Pesto French Bread Pizza

  • 1 loaf French Bread
  • Pesto
  • Fresh basil leaves
  • Roma tomato, thinly sliced
  • Smokey Red Sensation or Sweet Heat Addiction
  • Sliced light Gouda cheese or your favorite.

Preheat oven to 450.  Slice bread in half lengthwise, broil or toast cut side.  With toasted bread on cookie sheet, spread wtih pesto, place slices of cheese on top, place in oven to melt the cheese slightly.  Spread sauce (of your choice) to taste over melted cheese;  add slices of tomato and more slices of cheese.  Return to oven just to melt the cheese.  Meanwhile, shiffoenod the fresh basil.  Remove pizza from oven and sprinkle with fresh basil.  Slice and serve.

Thanks Robyn!

RECIPE: Chicago Style Meatball Pepperoni Stuffed Pizza

  • 1 large Boboli wheat crust
  • 1 – 1 1/2 cups Smokey Red Sensation Sauce
  • 10 pre-cooked turkey meatballs chopped into 1/3 slices
  • 1 cup sliced turkey pepperoni
  • 2/3 cups grated mozzarella cheese
  • 1 – 1/2 cups fritos

Directions:

Preheat oven to 375 degrees.

Lay boboli crust on a large baking sheet or tin foil.  Cover crust with Smokey Red Sensation chipotle sauce.  Add meatballs and pepperoni on top of sauce and top all with cheese.  Place in oven for 10 minutes or until cheese starts to brown a bit.  Take out and cover with fritos (you can place fritos under the cheese if desired).  Place back in the oven for 3 more minutes.  Enjoy!

From:  Steven

RECIPE: Sock-it-to-me Pizza

  • 1 green chili pepper
  • 1/4 cup orange bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 white onion
  • handful of green onions
  • cilantro
  • basil (to your liking)
  • Up to 1 lb. mild Italian sausage for a hefty and very meaty pizza, less for a lighter pizza
  • 1/4 lb. ground beef
  • Pepperoni
  • 14 oz. Bobolli pizza
  • 1/2 cup 100% natural prego traditional sauce
  • 2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1/2 cup Art of Chipotle Smokey Red Sensation
  • 1/2-1 cup Mozzarella cheese
  • 1/4 cup queso cheese

Directions:  Preheat oven to 350 degrees.  Slice green chili pepper into 6-8 long pieces.  Finely chop bell peppers, white and green onions.

Brown ground beef in medium saucepan with Smokey Red Sensation.  Cook Italian sausage in medium saucepan until done. 

Mix Chipotle Paste and Prego sauce in a bowl.  Spread onto plain pizza.  Place Mozzarella cheese on first.  Place toppings on pizza in the following order.  Italian sausage, ground beef, pepperoni, all vegetables, cilantro, basil and top with Queso cheese.  Place in the oven for 20-30 minutes depending on how much meat was used or until cheese on top is melted.

Thanks Abbey!

RECIPE: Mexican Chipotle Pizza

  • Small Boboli pizza crust
  • 1/4 cup Southwest Sunset Salsa
  • 1/4 cup fresh cilantro
  • 1 link sausage of your choice, sliced
  • 1/4 cup onions diced
  • 1/8 cup quartered artichokes
  • 6 medalions of Roma tomato slices
  • 1/3 cup grated 3 cheese Mexican blend
  • Smokey Red Sensation Sauce

Spread salsa across crust.  Add all ingredients with sausage, tomatoes on top of pizza.  1/2 of cilantro should top pizza near the end of cooking.  Drizzle small amount of Smokey Red Sensation onto top of pizza. 

Preheat oven or grill to 350 (grill flame low to avoid burning crust).  Cook 15-18 minutes depending on desired crispness of crust.  Increase ingredients by about 50% for large pizza.

Thanks Sheri!

RECIPE: BBQ Chicken Bacon Pinwheel Pizza

SAUCE:

  • 1/2 cup Smokey Red Sensation
  • 1/2 cup dark brown sugar
  • 1 1/2 tsp molasses (not blackstrap)
  • 10 drops Worcestershire sauce

Combine and mocrowave/heat to melt sugar and meld flavors

  • Prepared pizza crust
  • 2 cups shredded cheese
  • 6 slices bacon, cooked
  • 1 chopped shallot
  • 1 lg grilled chicken breast, sliced

Spread sauce on cooked pizza crust.  Top with shredded cheese, crisp bacon pieces chopped shallots and sliced grilled chicken breast.  Sprinkle with more cheese, if desired.  Heat a few minutes at 450 to melt cheese.  Makes 8 slices.                                              Thanks Kaye!

Throw Away Your Ketchup!

We have a great alternative…..

Smokey Red Sensation

Versatile sauce that blends tomatoes with chipotle and complements the bold flavor with hints of molasses, garlic & cumin.    Add it to soups, chile and anything you normally use ketchup with.