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Recipes

Chipotle BBQ Pork Flatbread Sandwich

1 medium onion finely chopped
1 Tbsp butter
1 15-oz can tomato sauce
1 6oz can tomato paste
1 cup water
2 cups milk
3 Tbsp Art of Chipotle Chipotle Paste or more
1/3 cup Worcestershire sauce
1 tsp garlic powder
1/2 cup brown sugar – (packed)
1/3 cup molasses
1 tsp cider vinegar
1  tsp mustard
1/2 tsp ground cloves
1/4 tsp salt  to taste
6 cups pork, cooked and shredded
6 cups shredded lettuce
12 Arabic Bread 6″ Rounds

1. In medium saucepan melt butter and sauté onions until translucent. Add the remaining ingredients except chicken. Simmer 30 minutes or until sauce is thickened. Cool or serve warm.

2. When ready to serve, mix in cooked chicken. Serve in Arabic bread/flatbread. Sprinkle 1/2 cups lettuce over chicken mixture.

Servings: 12

Nutrition Facts
Nutrition (per serving): 396 calories, 55 calories from fat, 6g total fat, 102.9mg cholesterol, 733.2mg sodium, 873.9mg potassium, 42.3g carbohydrates, 2.2g fiber, 21.1g sugar, 40.8g protein.

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.

Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar

Filling:

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.

Mike’s Absolutely Amazing Ribs

We have a fan named Mike, who told me that he made some amazing ribs using our Crazzberry Fiesta Sauce.   I told him to send me his recipe and a picture and I’d post them.  Here you go Mike and I can’t wait to try your recipe!

Ingredients:

  • 16 lb. boneless beef ribs
  • Mrs. Dash Southwest Chipotle Seasoning Blend
  • Rice Vinegar
  • Minced Garlic
  • 3 bottles The Art of Chipotle Crazzberry Fiesta Sauce
  • ½ Cup Molasses
  • 1 tsp Cumin
  • 30 oz. tomato paste
  • 1 can tomato puree
  • ¼ cup apple juice (for sauce) plus enough apple juice to put in with ribs for baking them.
  • 1 large and hungry crowd

Directions

Using a large stock pot, layer bottom of pot with ribs. Sprinkle generously with the Mrs. Dash Southwest Chipotle and spoon in a tablespoon or so of minced garlic. Continue layering with meat, Mrs. Dash, and garlic until approximately half the ribs (8 lbs.) are in the pot. Cover generously with the rice wine. While this is sitting, marinating in the refrigerator for the next two hours find something else to do. Laundry, dishwashing, even Sudoku all work well.  After the meat has marinated, transfer the pieces to baking dishes until they are reasonably full, not overloaded. Save the vinegar for the second batch. Pour some apple juice into the pans with the ribs and cover them with aluminum foil. Bake on 350° for ½ hour. While the first batch of ribs is baking, set up the next batch to marinade. Because the vinegar already has some of the Mrs. Dash and the garlic mixed in it you will not need to add as much to the second marinade.

Prepare the barbecue sauce as follows:

Pour the Crazzberry Fiesta sauce into a large bowl. Mix in the molasses. Sprinkle in the cumin. Wisk in the tomato paste a little at a time until thoroughly blended. Stir in the tomato puree. Check the consistency of the sauce. If it is too thick, add a little apple juice at a time, whisking it in until the sauce has the desired consistency that works for you. If desired, a portion of the sauce can be reserved for later dipping.

Use caution during this next part as there is steam trapped under the aluminum foil and the pans will be very hot.

Remove pans from oven, uncover,  and transfer ribs to a platter. Drain off liquid. Add the ribs back into the pan and brush with the sauce prepared previously. Periodically turn the ribs and brush with more sauce. Once the first batch of ribs is done, remove and place in a large, metal container. One of those aluminum “tailgating” pans works well. Cover the pan with aluminum foil to keep all those pesky little flying critters out of the ribs.

Now here is where we get to find out if you read the directions all the way through before you started. I would recommend that you use stainless steel baking pans as they are easier to clean between batches. I used glass ones and they were not fun to clean, as you can’t use steel wool pads on them.

Repeat baking process above for remaining ribs. Once all the ribs are in the “tailgating” pan, add one large, hungry crowd and watch the ribs disappear. After everyone has had their fill, sit around and critique the recipe. Adjust as desired until you have made it uniquely your own. Enjoy!

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.

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.

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.

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.