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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!

 

 

 

 

 

 

 

 

 

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!

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)

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.

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!

Stuffed Pizza Balls

2 cans refrigerated pizza crust
8 sticks Mozzarella cheese sticks, cut into 6 cubes each
48 slices pepperoni slices
1/4 cup olive oil
2 tsp dried Italian seasoning
3 Tbsp grated Parmesan cheese
Chipotle Pizza Sauce
1 jar pizza Sauce
1/2 cup Art of Chipotle Smokey Red Sensation Sauce

1. Heat oven to 400°F. Spray a cookie sheet with non-stick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12×8-inch rectangle. Cut each rectangle into 24 squares.

2. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.

3. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.

4. Bake for 16 to 22 minutes or until golden brown. Serve warm pizza balls with warm pizza sauce.

Chipotle Pizza Sauce

1. Combine pizza sauce with Smokey Red Sensation or Fresh Cream Indulgence Sauce, warm and serve.

Servings: 48

Cooking Times
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour

Nutrition Facts
Nutrition (per serving): 106 calories, 47 calories from fat, 5.2g total fat, 9.1mg cholesterol, 295.4mg sodium, 41.8mg potassium, 10g carbohydrates, <1g fiber, <1g sugar, 4.3g 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.