Category Archives: Gourmet Paste

RECIPE: South of the Border Pizza

Ingredients

  • 1/4 cup green onion
  • 1/4 white onion
  • cilantro (to your liking)
  • 1 lb. ground beef for a hefty and very meaty pizza, 1/4 lb. to keep it on the lighter side
  • 1 full link pork chorizo
  • 2 large all-natural brown eggs
  • 14 oz. Bobolli pizza shell
  • 2 Tbsp.  Art of Chipotle, Chipotle Paste
  • 1 cup Art of Chipotle Smokey Red Sensation
  • pinch of salt
  • 1- 1 1/2 cups mozzarella cheese
  • 1/4 cup Queso cheese

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.

Thanks Anthony!

 

 

 

 

 

 

 

 

 

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

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!

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.

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.

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.

Enchilada Stackers (Gluten-free)

1 bottle Art of Chipotle Smokey Red Sensation Sauce
2 tsp onion, minced dried
1 cup sour cream
3/4 tsp marjoram, dried or oregano
2 Tbsp Art of Chipotle Chipotle Paste (optional)
3 cups cheese, grated divided
3 cups chicken breast, shredded or diced
1/2 cup olives, sliced-reserve some for garnish
2 Tbsp green onion, sliced
4 tortillas, brown rice

1. Preheat oven to 350. Spray 8 or 9 inch pan with cooking spray.

2. Set aside 1 cup cheese and 1 tablespoon olives for garnish

3. Mix the rest of the ingredients except the tortillas. Begin layering in pan starting with tortilla and 1/4 of chicken mixture, repeat with last 1/4 of chicken mixture on top.

4. Sprinkle remaining cheese, olives and green onions. Bake for 25 minutes or until cheese is bubbly.

Servings: 6

Oven Temperature: 350°F

Cooking Times
Cooking Time: 25 minutes

Nutrition Facts
Nutrition (per serving): 540 calories, 298 calories from fat, 33.5g total fat, 149.7mg cholesterol, 915.7mg sodium, 314.3mg potassium, 15.7g carbohydrates, <1g fiber, 6.1g sugar, 39.5g protein.