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Peach Mango Gingersnap Glazed Chicken

1 cup peach preserves
1/2 tsp salt
1 1/2 tsp grated lime zest
2 Tbsp fresh lime juice
3 Tbsp Art of Chipotle Chipotle Paste
1 cup Art of Chipotle Mango Gingersnap Salsa
4 chicken breasts or 8-12 chicken tenders (2-3 per person)
1 Tbsp olive oil

1. In a saucepan, mix preserves, salt, zest and juice. Stirring constantly, cook over low heat just until preserves are melted. Remove about 1/3 of mixture for basting, reserving the rest for dipping or spooning over the top when serving. Add paste and salsa to remaining preserves, heat through, keeping warm.

2. Preheat skillet, add oil and brown chicken on both sides. Cook until juices run clear, basting with sauce two or three times. (Or place on preheated grill and cook over medium for 4-5 minutes. Turn chicken; brush with sauce mixture two or three times during cooking. Cook 10-15 minutes or until juices run clear.) Discard any remaining sauce.

3. Plate chicken and pour a little sauce over finished chicken, serve the rest for dipping.

Servings: 4

Nutrition Facts
Nutrition (per serving): 536 calories, 88 calories from fat, 9.7g total fat, 153.3mg cholesterol, 659.2mg sodium, 945.1mg potassium, 60.3g carbohydrates, <1g fiber, 40.9g sugar, 50.7g protein.

Roasted Red Pepper Chipotle Hummus

1 16 oz garbanzo beans (chickpeas), strained, reserve liquid
1/2 cup liquid from garbanzo beans
3 tbsp sesame tahini (sesame seed paste)
1/3 cup lemon juice
1/2-1 tsp Garlic, finely minced
1/4 tsp salt to taste
1-2 Tbsp Art of Chipotle Chipotle Paste
1/2 cup roasted red peppers
1-3 Tbsp canola oil – optional

1. Drain the beans, reserving the liquid.

2. Combine the beans and the reserved bean liquid in a food processor.

3. Process for a minute or two.

4. Add all remaining ingredients except oil (if used) and continue to process on high for 4-8 minutes.  (The longer you process it, the smoother it will be, and will have less tendency to separate.

5. If you want to add oil, drizzle it in slowly during the last 2 minutes of processing.

6. If you choose not to add oil, you can add a little more of the bean liquid if needed to get the consistency you prefer.

7. Store covered in the refrigerator until chilled.

8. Serve with pita chips or sliced fresh vegetables.

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.

BBQ Chicken with Spicy Orange Marmalade Sauce

  • 2 Tbsp Art of Chipotle, Chipotle Paste
  • 1/2 cup low-sodium soy sauce
  • 8 boneless, skinless chicken thighs (about 2.5 lbs)
  • 3 tsp minced garlic cloves
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup pineapple orange marmalade
  • 1 Tbsp fresh lime juice
  • Cooking spray

Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag.  Mix together and put the chicken thighs in the bag to marinate.  Place in refrigerator for 3-12 hours.  Spray the bbq with non-stick spray. 

Prepare grill and place chicken on grill rack.  Grill approximately 10 minutes on each side.  While cooking chicken, place remaining marinade in pan and heat to reduce sauce.    Serve chicken with the reduced marinade/sauce.

Yield: 4 servings, 2 thighs each.

Black Bean Fiesta Cheesy Chipotle Nachos

1 12oz bag of tortilla chips
1 jar art of Chipotle Black Bean Fiesta Salsa
2 cups grated cheese
1 cup frozen corn, thawed and drained
1/4 cup green onion, sliced
Guacamole Chipotle Salsa
2 Tbsp Art of Chipotle Chipotle Paste
1/3 cup red onion, 1/4″ diced (1 small onion)
2 cloves garlic, crushed to a paste
1 lime, juiced
Salt and pepper, to taste
2 large tomatoes, seeded and diced
1 avocado, preferably Hass, cut into 1/4″ dice
1/4 cup cilantro leaves, chopped

For Nachos:

1. Preheat oven to 350F.
On an oven-safe serving platter, spread half of the tortilla chips and top with half of the black beans and half the cheese. Repeat with the remaining tortilla chips, black beans and cheese. Sprinkle with the cheddar cheese. Bake 20 minutes or until warmed through and the cheese has melted. Remove from the oven and top with the scallions. Serve with Guacamole Salsa.

2. For Guacamole Chipotle Salsa:

3. In a mixing bowl, combine the, paste, onion, garlic, lime juice, salt and pepper. Stir until combined and then fold in the chopped tomatoes, avocado and cilantro. Serve immediately.

4. Variation: Use Art of Chipotle™ Southwest Sunset Salsa in place of Black Bean Fiesta Salsa.

Servings: 12

Nutrition Facts
Nutrition (per serving): 81 calories, 29 calories from fat, 3.3g total fat, <1mg cholesterol, 92.2mg sodium, 210.8mg potassium, 12.6g carbohydrates, 3.7g fiber, 5.1g sugar, 2.3g protein.

Island Coconut Chipotle Chicken

  • 3/4 cup coconut, toasted – divided
  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • salt & pepper, to taste
  • 4 chicken breasts – boned and skinned
  • 1/2 cup coconut milk
  • 2 Tbsp sugar (optional)
  • 2 Tbsp Art of Chipotle Chipotle Paste or to taste
  • 1/4 cup cilantro leaves, chopped for garnish or to taste

Toast coconut in a 300 degree oven watching closely, or in sauce pan, watching closely till toasted, stirring as needed. 

In a heavy saucepan, heat oil over medium high heat.  Add onions and saute until cooked through on one side, about 4-5 minutes.  Turn over and repeat.  Cook until juices run clear.

In a small bowl, mix 1/4 cup coconut, coconut milk, sugar and paste.  Pour over chicken and heat through.

Garnish with toasted coconut and cilantro leaves.

Nutritional Facts:  (Per serving)

505 calories, 208 calories from fat, 23.6 g total fat, 152.5 mg cholesterol, 340.6 mg sodium, 1050.4 mg potassium, 18.7 g carbohydrates, 2 g fiber, 13 g sugar, 51.5 g 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.

Simply Yummy Bean Tostados

  • 2 cans (15/16 oz.) pinto beans, with liquid (or 4 cups cooked from dried beans)
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1-2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1 dozen corn tortillas (about 6 inches)
  • 1/2 cup cooking oil

For toppings – use any combination of the following:

  • Thinly sliced lettuce or cabbage
  • thinkly sliced radishes
  • Queso Fresco or Queso Seco (Mexican cheese)
  • Fresh cilantro leaves
  • Chopped Tomatoes
  • Guacamole
  • Sour Cream

Saute onions in a small amount of oil until softened and translucent.  Add the minced garlic, and cook about 30-60 seconds longer.

Add the beans with liquid.  Using a potato masher, crush the beans.  Cook until slightly thickened and the liquid is absorbed.  (If needed, you can add a small amount of water or broth when you add the beans.  About 1/2 way through the cooking, add the Chipotle Paste.

Heat a small amount of oil in a skillet.  Place tortillas in the hot oil for about 30 seconds to brown slightly, turn over and brown the other side.  Drain on rack or brown paper bag and set aside, covered to keep warm.

To serve, place about 1/4 – 1/3 cup of the bean mixture on a warm tortilla and add toppings of choice.

Yield: 12 tostados – 4 servings

Nutrition:  558 calories, 337 calories from fat, 37.4 g total fat, 21.7 mg cholesterol, 862.4 mg sodium, 715.9 mg potassium, 40.8 g carbohydrates, 11.3 g fiber, 2.2 g sugar, 16.4 g protein.

Artichoke Dip

We LOVE to receive recipe ideas from fans, so feel free to send them to and we’ll add them to our website and make you famous!  Be sure to send a picture.  Thank you so much Kim Barbeiro for the following excellent idea.  It tastes good but it’s also guilt-free!  Kim serves this with grilled half artichokes.  If you haven’t grilled artichokes before, I’ve listed a website that will give you great directions.

Dipping Sauce:

  • Fat-free Sour Cream
  • Ground Nutmeg
  • Art of Chipotle, Chipotle Paste
  • Grated Parmesan Cheese

All ingredients are to taste.  Start with the sour cream and add paste and nutmeg sparingly.  Add more gradually to taste.  Stir in grated Parmesan cheese to taste.  Refrigerate for an hour plus and add more chipotle paste and nutmeg if needed.  This will gain strength while it chills.

To learn how to grill an artichoke, here are some good directions:

Crazzberry Brownies

1/4 cups Crazzberry Fiesta Chipotle Sauce
1/2 cup raspberry jam
2 oz. unsweetened chocolate
8 oz. semi-sweet chocolate chips
2 sticks butter at room temperature
3 eggs at room temperature
1 Tbsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 3/4 cup flour
1 tsp salt
1 tsp baking soda

Preheat oven to 350. In double boiler, melt the chocolate chips and unsweetened chocolate. Let cool. In mixer, cream butter and sugar together until light and fluffy. Mix in the jam, Crazzberry sauce, vanilla & eggs just until smooth and blended. Mix in cooled chocolate. In another bowl, mix together the dry ingredients, flour, salt & soda. Add half of dry ingredients to the wet batter until just blended – scrape sides of bowl down and then add the last half – blend in until creamy. Don’t over mix. Bake at 350 for 35-40 minutes. Test with a toothpick. Frost brownies with your favorite frosting.

Crazzberry Topping

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 1/2 cup raspberry jam

Mix Crazzberry sauce and jam well.  Spoon 1-2 tablespoons on each brownie.  NOTE:  Sweetened whipped cream may be added on top of the Crazzberry topping.