Category Archives: Fresh Cream Indulgence

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

Creamy Chipotle Chicken Baked Taquitos

  • 1/3 cup cream cheese
  • 1-2 Tbsp Art of Chipotle, Chipotle Paste
  • 1 Tbsp fresh lime juice
  • 2 cups rotisserie chicken, chopped into 1/2 inch pieces
  • 1 cup shredded pepper jack cheese
  • 3 Tbsp cilantro, chopped
  • 2 Tbsp green onions, chopped
  • 12 corn (or flour if you prefer) tortillas

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)

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.

Chorizo Chipotle Cheese Bread

1/2 lb chorizo,ground (or beef or pork)
4 green onions, chopped
1/2 cup Art of Chipotle Smokey Red Sensation Sauce or Fresh Cream Indulgence Sauce
1 tomato, seeded and diced
Salt and black pepper to taste
1 small wide loaf of french bread
1 cup  Cheddar cheese grated
1 cup Manchego cheese, grated

1. Brown meat in skillet, drain off fat. Stir in sauce, then add onions, tomato, salt and pepper. Cook 3 minutes longer or untiol sauce is incorporated.

2. Cut bread in half lengthwise, scoop out a small well down the center.

3. Spread mixture evenly on both halves. Sprinkle with cheeses. Place under broiler until cheese is melted.

Servings: 6

Nutrition Facts
Nutrition (per serving): 391 calories, 243 calories from fat, 27.3g total fat, 72.8mg cholesterol, 878.9mg sodium, 290mg potassium, 14.5g carbohydrates, <1g fiber, 2.8g sugar, 20.8g protein.

Roasted Chipotle Almonds

  • 2 cups almonds, whole
  • 1/2 tsp. salt
  • 2 Tbsp olive oil
  • 2 Tbsp Art of Chipotle Smokey Red Sensation Sauce or Art of Chipotle Fresh Cream Indulgence Sauce

Place all ingredients in a zippered plastic bag, massage to mix well; pour onto cookie sheet with sides.

Bake, stirring once during cooking time, until you can smell the toasted nuts, about 20 minutes.

Turn oven off but do not remove pan until oven cools off.  The nuts should feel dry to the touch.  Watch carefully, nuts can burn quickly.

Note:  Any nut can be substituted for the almonds.

Yield: 2 cups, 8 servings

Nutrition Facts (per serving): 238 calories, 178 calories from fat, 21 g total fat, 0 mg cholesterol, 163.3 mg sodium, 252.1 mg potassium, 8.2 g carbohydrates, 4.4 g fiber, 1.6 g sugar, 7.6 g 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.

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.

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.