Category Archives: Sweet Heat Addiction

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

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!

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.

RECIPE: Spicy Thai Chipotle Chicken Pizza

  • large sourdough Boboli crust
  • 1 – 1/2 cups Sweet Heat Addiction sauce
  • 2 1/2 cups pepper jack cheese shredded (jack or mozzarella ok for less spice)
  • 1 cup sliced chicken breast
  • 2 Tbsp chopped cilantro
  • 1/4 cup chopped onions
  • 1/2 cup chopped bell peppers (red, orange, yellow)
  • 1/3 cup dry roasted peanuts
  • 1/4 cup think shredded carrots
  • 1/2 cup crispy chow mein noodles
  • 1/3 cup thai peanut sauce

Directions:

Preheat oven to 350 degrees

Lay boboli crust on a large baking sheet.   Spread Sweet Heat Addiction sauce evenly over crust leaving 1/2 inch around the edges for crust.  Spread cheese evenly over sauce.  Take chicken, onions, cilantro, peppers, carrots and peanuts and evenly spread each item on top of cheese.  Put in oven for 10-15 minutes (for crisper crust turn up to 375 – 400).  Spread chow mein crispy noodles evenly on pizza.  Drizzle peanut sauce on top and enjoy!  Total time with prep 30-40 minutes.  THANKS Kelly!

BBQ Short Stops

1 lb lean ground beef, turkey or chicken
1/2 cup  Art of Chipotle Sweet Heat Addiction Sauce
1/4 cup sweet onion finely chopped
2 Tbsp dark brown sugar, packed
1 can refrigerated crescent roll dough (recommend: Pillsbury)
1/2 cup cheddar cheese shredded

1. Preheat oven to 400 degrees.

2. In a large skillet, cook beef and onions over medium heat, stirring occasionally, until meat is thoroughly cooked; drain.

3. Meanwhile, spray muffin pans with non-stick cooking spray; set aside. Unroll crescent rolls, pinch perforations, roll slightly or press with fingers. Using a cookie cutter about 3 1/2 to 4 inches, cut out two circles from each of the eight sections. Roll scraps and cut two more circles. Carefully fit into muffins pans, pressing up sides of each cup.

4. Add sauce and sugar to meat mixture, stir until sugar dissolves. Spoon mixture into muffin cups, sprinkle with cheese.

5. Bake 10-12 minutes or until edges are golden brown.

Servings: 10

Cooking Times
Total Time: 1 hour

Nutrition Facts
Nutrition (per serving): 184 calories, 112 calories from fat, 12.5g total fat, 40mg cholesterol, 137.3mg sodium, 138.3mg potassium, 9.2g carbohydrates, <1g fiber, 7.1g sugar, 9.7g protein.

Cornbread Muffins with Sweet Chipotle Butter

Cornbread Muffins:
1 15 oz box honey cornbread mix
Cooking spray
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

For Muffins:

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.

Servings: 24
Yield: 48

Cooking Times
Preparation Time: 8 minutes
Cooking Time: 15 minutes

Nutrition Facts
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.

Tour the USA (Northeast) – Chipotle Chicken Corn Chowder

  • 1 1/2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
  • 1/2 cup chopped red onion
  • 1 garlic clove, minced
  • 3 tablespoons water
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 pint half-and-half cream
  • 2 cups shredded Monterey Jack cheese or a combination of Monterey Jack and Colby cheese
  • 1 can (14 3/4 ounces) cream style corn
  • 1 can (4 ounces) chopped green chilies, undrained
  • 2 tablespoons Art of Chipotle, Chipotle Paste (or 1/4 cup Art of Chipotle Smokey Red Sensation, Sweet Heat Addiction or Fresh Cream Indulgence).
  • 1 medium tomato, chopped

Directions:

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

Stir in the cream, corn, chilies and Art of Chipotle product of your choice.  Cook and stir over low heat until the cheese is melted; add tomato. 

6-8 servings

Touring the USA (Northwest) – Chipotle Mushroom Burger

Mix 2 lbs. lean ground beef with 3 Tbsp. Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp. salt.  Pat into burgers and grill. 

Mushrooms

  • 1 lb. mushrooms, cleaned and chopped (to roughly the same size).   Do not wash mushrooms, but wipe down with a damp cloth, otherwise they can become soggy.
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced

Heat the oil in a low-sided saucepan or skillet.  Use medium-high heat.  Be careful not to heat the oil too much, or it can ruin the recipe.  Spread the oil around by moving the pan.

Add the minced garlic and saute for 1-2 minutes.  Add the mushrooms and cook until they are hot and have turned a darker brown color.  Move around with a wooden spatula once one side seems done.  This usually takes about 5 minutes.  Do not overcook and use a big enough pan so that the mushrooms are not overcrowded, so that they don’t stew in their own juices.   If you are cooking a lot of mushrooms, cook them in batches instead of one large batch.

Spoon the mushrooms onto the burgers and serve.

Sweet Heat Glazed Carrots

Ingredients

  • 1 (2-pound) package baby carrots
  • 1 (10 1/2-ounce) can condensed chicken broth, undiluted
  • 2 tablespoons butter or margarine
  • 1 jar of Sweet Heat Addiction

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and approximately 1/2- 3/4 bottle of Sweet Heat Addiction, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.