1 tablespoon Art of Chipotle, Chipotle sauce of your choice or 1/2 tablespoon Chipotle Paste
1 medium tomato, chopped
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.
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.
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 (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.
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.
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.
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.
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.