Tag Archives: art of chipotle

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.

Creamy Chipotle Chicken Baked Taquitos

  • 1/3 cup cream cheese
  • 1/4 cup Art of Chipotle Fresh Cream Indulgence
  • 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 Fresh Cream Indulgence 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)

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.

RECIPE: Brazilian Chipotle Pizza

  • Small Boboli pizza crust
  • 1/4 cup Sweet Heat Addiction Sauce
  • 1/4 cup Mezzeta deli slice pepperocini’s
  • 1/4 cup crumbled goat cheese
  • 1/8 cup chicken chunks
  • 1/8 cup chopped chives
  • 1/2 sliced banana

Coat bottom of crust with sauce.  Add all ingredients leaving chives and bananas to top pizza.  Add all ingredients leaving chives and bananas to top pizza.  Preheat oven or grill to 350 (turn grill heat down to maintain but not burn bottom).  Cook 15-18 minutes depending on desired crispness of crust.  Increase ingredients by about 50% for large pizza.

Thanks Terrie & Bill !

RECIPE: Chipotle Mango Cookie Pizza’s (Gluten-Free)

  • Gluten-free lemon shortbread and/or macaroon cookies, 2″ diameter
  • 8 oz. cream cheese, softened
  • 1/2 cup Splenda or powdered sugar
  • 1 tsp. lemon extract
  • Art of Chipotle Mango Gingersnap Salsa
  • Sliced pears, mango or peaches, and blueberries or fruit of your choice

Mix softened cream cheese, Splenda and extract; spread over cookies, refrigerate until firm.  Spread 2 tsp, (or to taste), Mango Gingersnap Salsa over cream cheese mixture on each cookie.  Garnish with sliced fruit and serve.

Thanks Melanie!

RECIPE – Tex Mex Chipotle Pizza

  • 1 large Boboli pizza crust
  •  Art of Chipotle Southwest Sunset Salsa
  • 2 cups shredded Monterey Jack Cheese
  • 2 cups cooked, chopped chicken
  • 1/2 cup or more (to your liking), chopped green pepper
  • 1/2 cup chopped onion

Spread the Boboli crust with shredded Monterey Jack cheese and then using a spoon, place the salsa over the cheese.  I used 3/4 of the 12 oz. jar of salsa.    Sprinkle on the chicken, peppers and onions and top with more shredded cheese and salsa.  Bake at 375 degrees until cheese is melted.

 

Submitted by:

Gracie & Paige

RECIPE: BBQ Chicken Bacon Pinwheel Pizza

SAUCE:

  • 1/2 cup Smokey Red Sensation
  • 1/2 cup dark brown sugar
  • 1 1/2 tsp molasses (not blackstrap)
  • 10 drops Worcestershire sauce

Combine and mocrowave/heat to melt sugar and meld flavors

  • Prepared pizza crust
  • 2 cups shredded cheese
  • 6 slices bacon, cooked
  • 1 chopped shallot
  • 1 lg grilled chicken breast, sliced

Spread sauce on cooked pizza crust.  Top with shredded cheese, crisp bacon pieces chopped shallots and sliced grilled chicken breast.  Sprinkle with more cheese, if desired.  Heat a few minutes at 450 to melt cheese.  Makes 8 slices.                                              Thanks Kaye!