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Chipotle Honey Roasted Peanuts Recipe

Chipotle Honey Roasted Peanuts Ingredients

  • Chipotle Honey Roasted Peanuts Recipe
    Chipotle Honey Roasted Peanuts Recipe

    1/3 cup white sugar

  • 1 1/2 teaspoons chipotle chile powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 pound skinless peanuts

How to make Chipotle Honey Roasted Peanuts

  • Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  • Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9×13 inch baking dish.
  • Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
  • Chipotle Honey Roasted Peanuts is ready to serve.

Prep Time:15 Min
Cook Time:35 Min
Ready In:2 Hrs 50 Min

Chipotle Grilled Shrimp Recipe

Chipotle Grilled Shrimp Ingredients

  • Chipotle Grilled Shrimp
    Chipotle Grilled Shrimp

    3 cloves garlic, minced

  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • wooden or metal skewers

How to make Chipotle Grilled Shrimp

  • Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
  • Chipotle Grilled Shrimp Recipe is ready to serve.

Prep Time:15 Min
Cook Time:5 Min
Ready In:50 Min

White Chipotle Chicken Chili Recipe

white chipotle chicken chili Ingredients:

  • white chipotle chicken chili
    white chipotle chicken chili

    1 tbsp extra-virgin olive oil

  • 1 large onion, chopped
  • 4 boneless, skinless chicken breast halves (1 3/4 lb), cut into 1-inch chunks
  • 2 tsp ancho chile powder
  • 2 tsp ground cumin
  • Salt and black pepper
  • 3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed
  • 2 cups reduced-sodium chicken broth, divided
  • 1 tsp canned chipotle chile in adobo, seeded and minced
  • 1/2 cup nonfat half-and-half
  • Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

How to make white chipotle chicken chili

  • Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
  • Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
  • Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Chipotle Corn Soup Recipe

Chipotle Corn Soup Ingredients:

Chipotle Corn Soup Recipe
Chipotle Corn Soup Recipe
  • 5 ears fresh corn, husked
  • 2 red bell peppers
  • 3 jumbo russet potatoes, peeled
  • 6 slices bacon, cut in small dice (optional)
  • 3 tablespoons butter
  • 1 onion, cut in small dice
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 canned chipotle chiles, removed from their sauce, seeded and finely diced (about 2 teaspoons total) (see note)
  • 2 tomatoes, seeded and cut into small dice
  • Salt and pepper to taste
  • 1 1/2 cups heavy cream

How to make Chipotle Corn Soup:

  • Roast corn either on a grill, in a heavy cast-iron pan over low heat or directly over a gas burner, turning until all kernels take on a smoky hue. Cut kernels from cobs, reserving 2 cobs.
  • Roast bell peppers on grill or under broiler, turning as skin blackens on each side. Place roasted peppers in a plastic bag; seal and let steam while you prepare other ingredients.
  • Cut 2 potatoes into small dice; set aside.
  • Quarter remaining potato and cover it with water in a small saucepan. Cook until tender, about 15 minutes. Mash this potato coarsely with a fork; set aside.
  • Fry optional bacon in a large heavy stock pot until almost crunchy, about 5 minutes. Drain off most of the bacon grease. Melt butter in the pan, add onion; saute until translucent, 7 to 10 minutes. Add garlic; saute a few more minutes.
  • Deglaze pan with the broth. Add reserved corn cobs, diced and mashed potato, chipotles and tomatoes. Bring to a boil; season with salt and pepper. Simmer until potato pieces are cooked through, about 25 minutes.
  • While soup is cooking, peel peppers. Discard seeds and membrane and cut flesh into small dice.
  • Remove cobs from soup and add corn kernels, roasted red pepper and cream. Simmer until heated through, about 5 minutes. Adjust for seasoning.
  • Serve with warm tortillas or cornbread and a green salad.

Chipotle Corn Salad Recipe

Chipotle Corn Salad Ingredients:

Chipotle Corn Salad Recipe
Chipotle Corn Salad Recipe
  • 5 ears of corn
  • 1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons sour cream
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles in adobo sauce, seeded and finely chopped
  • 1 scallion, thinly sliced
  • Salt and freshly ground pepper

How to make Chipotle Corn Salad:

  • Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
  • In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles and sliced scallion and stir in the charred corn and onions. Season the corn salad with salt and pepper and serve immediately.