Tag Archives: southwest

Tour the USA – On to the Southwest! Tamale Pie

  • 2 Tbsp Olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic
  • 1 lb. ground beef
  • 1-2 Tbsp. Art of Chipotle, Chipotle Paste or 1/2 cup Art of Chipotle Smokey Red Sensation
  • 2 cups tomatoes chopped, either fresh or canned (with juice if using Chipotle Paste & without if using Smokey Red Sensation)
  • 2 cups corn (either fresh or frozen)
  • 1/2 cup water
  • 1 tsp. chili powder
  • 1 cup corn meal
  • 1 -2 cups grated jack or cheddar cheese (or a combination of both)

Add chopped onion, green pepper and minced garlic to warm pan with olive oil and cook until soft.  Add meat to pan and cook & stir until done.  Add salt & pepper to season. 

Next add Chipotle Paste, tomatoes, corn, 1/2 cup water and chili powder to meat mixture and simmer while preparing the corn meal mixture.

Bring 2 cups water to a boil and slowly add corn meal.  Stir constantly to prevent lumping.  Ad 1/2 tsp salt and then stir into the other ingredients.

Pour into an oven proof dish and sprinkle with cheese.  Bake at 350 degrees for 30 minutes.

Autumn is here – it’s time to make Albondigas Soup!

1 lb ground beef
1 medium onion, diced
1/2 cup cooked white rice
2 or 3 small cloves of garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 Tablespoon Art of Chipotle Paste
salt and pepper

Sauté the onions and garlic with the cumin and oregano over medium heat, until translucent.  In a bowl add the onion mixture, Chipotle Paste and cooked white rice to the ground beef along with 2 whole eggs. Mix well, season with salt and pepper and form into small meatballs, 1 to 2 tablespoons each.

The Soup
6 Cups Chicken Stock
1 can of stewed tomatoes
1 clove of garlic, minced
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 Tablespoon Art of Chipotle Paste

Sauté the onion, garlic and tomato until the tomato begins to break down, about 3-5 minutes. Add the chicken stock and Chipotle Paste and bring to a boil. Lower the heat and drop in the meatballs very gently into the hot liquid. Cook over medium heat, covered, for 20-30 minutes. Season the soup with salt and pepper to taste.  To serve, top the soup and meatballs with chopped cilantro.

Chipotle Ranch Salad Dressing

Mix together the following ingredients and chill:

2 cloves garlic
1/2 tsp. salt
1/3 cup mayonaise
2 Tablespooons buttermilk
1 Tablespoon Art of Chipotle Smokey Red Sensation or Fresh Cream Indulgence
1 scallion chopped
2 Tablespoons fresh cilantro leaves, chopped


Stir some Art of Chipotle Gourmet Paste into your favorite bottled Ranch salad dressing and you’re ready to go – no fuss, no mess.

Art of Chipotle Southwest Burrito

1 large burrito size tortilla
2-3 Tbsp. Art of Chipotle brand sauce of your choice
3 T diced cooked ham, chicken, beef, chorizo or pork
3 T red kidney beans or black beans
2 T sliced black olives
3 T frozen corn kernels
2 T diced or sliced red peppers
1 T diced onion
1 T chopped cilantro
1/2 cup grated cheese

Lay tortilla flat on top of a paper towel. Place all ingredients on top of tortilla. Fold two opposite ends up and roll up long sides. Microwave until cheese melts, about 45 seconds. Note: All ingredients may be adjusted to taste.

RECIPE: Mexican Chipotle Pizza

  • Small Boboli pizza crust
  • 1/4 cup Southwest Sunset Salsa
  • 1/4 cup fresh cilantro
  • 1 link sausage of your choice, sliced
  • 1/4 cup onions diced
  • 1/8 cup quartered artichokes
  • 6 medalions of Roma tomato slices
  • 1/3 cup grated 3 cheese Mexican blend
  • Smokey Red Sensation Sauce

Spread salsa across crust.  Add all ingredients with sausage, tomatoes on top of pizza.  1/2 of cilantro should top pizza near the end of cooking.  Drizzle small amount of Smokey Red Sensation onto top of pizza. 

Preheat oven or grill to 350 (grill flame low to avoid burning crust).  Cook 15-18 minutes depending on desired crispness of crust.  Increase ingredients by about 50% for large pizza.

Thanks Sheri!

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

Ultimate Gourmet Salsas

Our neuvo southwest grilling and dipping sauces range from sweet-heat to traditional and are always distinctive and memorable.

As we contemplated the salsa market, we strived to create an entirely new approach to the rich and earthy flavor of chipotle, one that did not limit its use to traditional chips and dip.  Consider our Pineapple Mojito, which pairs well with lamb and fish and makes a dazzling topping for cream cheese.  Or let our Mango Gingersnap add a tantalizing Asian flare to poultry, meats and fish.  Only your imagination limits the possibilities…and, of course, you can use chips if you want.