Tag Archives: chipotle paste

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.

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.

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.

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.

Pork Tacos with Chipotle Paste

  • 1 tablespoon vegetable or olive oil
  • 1 1/2 lb. lean, boneless pork shoulder, cut into 1-2 inch chunks
  • 4-5 medium red-skinned potatoes, cut in 1 inch chunks
  • 1 large white onion, sliced
  • 1 clove garlic, minced
  • 1 28 oz. can diced fire-roasted tomatoes with juice
  • 2-3 tablespoons Art of Chipotle, Chipotle Paste (more or less to taste)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • salt

Heat oil over medium-high heat in a 12 inch skillet.  Add the pork and cook just long enough to brown.  Place the browned pork into a slow cooker.  Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, Chipotle Paste, Worcestershire, oregano and 1/2 teaspoon salt.  Pour mixture into the slow cooker over the meat and stir everything together.

Cook for 6-8 hours at the highest temperature.

When done, gently shred the pork with two forks.  If it seems too thick, stir in a little water and allow it to heat about 15 min. more.  Season with salt if needed.

(To save time, you can place the whole browned roast into the crockpot.  It will take a little longer to cook in the crockpot.)

Serving Suggestions:  Serve on warm corn tortillas with finely shredded cabbage, crumbled queso fresco and diced avocado.

Tour the USA (Northeast) – Blueberry Cornmeal Pancakes with Chipotle Maple Syrup

Chipotle Maple Syrup

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup water
  • 3/4 tsp. maple flavoring
  • 1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste

In small saucepan, bring water to boil over medium-high heat.  Gradually stir in sugars until dissolved.  Stir in maple flavoring and Chipotle Paste.  Refrigerate.  Makes about 2 cups of syrup.

Blueberry Cornmeal Pancake Ingredients:

  • 1 1/4 cups flour
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 1/4 cups buttermilk
  • 2 eggs, separated, plus
  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 cups fresh blueberries or if frozen, use unsweetened berries 
  • 1 tablespoon vegetable oil
  • In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.   In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.   In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.  Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.  Stir in the blueberries.  Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.  Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.  Add 1/2 teaspoons of oil to the skillet before cooking each batch.