Chipotle Sauce
 |
Chipotle Pecan Cheese Ball
You will need:
8 oz. Cream cheese
2 tablespoons of Taste of Gourmet Chipotle Sauce
1 teaspoon of green onion finely chopped
Chopped pecans to cover or decorate the cheese ball (optional)
Mix the first three ingredients thoroughly. Roll in the chopped pecans if desired. It is fabulous just plain. The cheese ball will hold refrigerated, without the pecans, for up to two weeks.
Chipotle Cheese Quesadillas
You will need:
1 jar of Taste of Gourmet Chipotle Sauce
Cheddar Cheese, grated
Mozzarella Cheese grated
1 or 2 packages of flour tortillas
Onion finely chopped (optional)
Ripe Tomatoes finely chopped (optional)
Mix the cheeses in a bowl. Lay one tortilla flat on a working surface. Spread with a spoonful of Chipotle Sauce. Use more or less to taste. Spread to the edge of the tortilla. Sprinkle the cheese
evenly on to the tortilla. Add a little bit of onion and tomato if you choose. Put another tortilla on top. Cover with a cloth and start on another quesadilla. When ready to eat, put the quesadilla on a very
lightly oiled pan or griddle and toast lightly on each side to melt the cheese - turning very carefully. Serve hot on a plate, cut into slices like a pizza with Green Chili Salsa on the top!
Crispy Crumble Chicken with Chipotle Mayonnaise
You will need:
1 box of Taste of Gourmet Crispy Crumbles
Boneless chicken breasts (as many as you need)
1/4 cup of flour on a plate
1 egg well beaten in a shallow bowl
1 Tablespoon butter
1 Tablespoon olive oil
Place about 1/4 of the box of Crispy Crumbles
on a flat plate or pie pan. Take the chicken breast and roll it gently in the flour to coat, then dip it quickly into the egg mixture, then onto the plate of Crispy Crumbles. Lightly pat the Crumbles
onto the "egged" chicken and set it aside. Continue with the other chicken breasts. When you are ready to serve, place the oil and butter into a skillet large enough to hold
the chicken, and lightly saute until browned and cooked through.. Serve warm topped with Chipotle Mayonnaise.
Cha Cha Cheese Strata
You will need:
6 slices bread, crusts removed
8 ounces, finely grated mild or sharp cheddar cheese (Low Fat)
1 (12 oz) can evaporated skim milk
1/2 cup skim milk
6 egg whites
1 teaspoon Dijon or
Honey Mustard
1/2 teaspoon Sassy Seasoning Salt
2 teaspoons Chipotle Sauce
1/2 cup Green Chili Salsa
Lightly spray a 10 x 6 baking dish with non stick spray. Cut bread into 1/2 inch cubes. Place half the bread cubes in the dish and top with half the cheddar cheese. Repeat layering the bread and cheese. In
a separate bowl, blend together remaining ingredients until well combined. Pour mixture over the bread and cheese layers. Cover dish with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove plastic cover and bake the strata for 45 minutes. Serve warm with Green Chili Salsa on the side.
Jeanetta Phinney, New Orleans, Louisiana
Note: Jeanetta has made this recipe Heart Healthy and delicious!
Stuffed Chicken Breasts in Red Bell Peppers
You will need:
6 large red bell peppers
1/4 cup olive or vegetable oil
6 boneless chicken breasts
Salt and pepper to taste
6 teaspoons Chimmi Sauce (or 4 tps of Chipotle Sauce, very hot)
2 tablespoons butter cut into 6 pieces
6 tablespoons chicken broth (or white wine)
Cut the stems out of the peppers and remove the seeds and ribs, but leaving the peppers whole. Rub the inside of each pepper well with a little oil and set aside. Lay the chicken breasts on a cutting board
and pound them very lightly. Sprinkle with Salt and pepper lightly and then rub each one with a teaspoon of Chimmi Sauce. Carefully stuff one chicken breast into each of the red pepers. Put the
butter right on top with the tablespoon of chicken broth (or white wine). You can do this several hours ahead and refrigerate until needed. Preheat the oven to 350 degrees and bake for about 40 minutes.
Baste with pan juices as you serve. Wonderful with Calico Rice.
Chipotle Nacho Dip
You will need:
2 cans of cheddar cheese soup
4 tablespoons Chipotle Sauce
1 can rotel tomatoes
1 small onion chopped
1 pound ground beef (or turkey)
salt and pepper to taste
Brown meat and chopped onions slowly together in a saucepan until the meat is cooked. Stir in the remaining ingredients and check the seasoning. Serve hot with tortilla chips! You can make this dip
ahead of time and warm it to serve for the party! Leftovers are great!
Jennifer Schaumburg- New Orleans, LA
Mexican Corn Bread
You will need:
1 cup white self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking powder
1 egg
1 cup buttermilk
2 tablespoons oil
1 large onion, chopped
1 can whole kernel corn drained
1/2 cup cheddar cheese grated
1/2 cup Chipotle Sauce
Saute the chopped onion in the 2 tablespoons of oil until cooked but not brown. In a large bowl, mix the Chipotle Sauc
e and everything else in the recipe. Add the onions and oil. Stir well and pour into a well buttered baking dish. Preheat the oven to 425 degrees and bake for about 20 minutes or until nicely browned.
This is just heavenly served with the Southwest Soup or Black Bean Chili before (or after) the football game!
Country Pork Ribs with Lime Chipotle Sauce
You will need:
2 to 3 racks of country style pork ribs
Juice of 2 fresh limes
1/4 to 1/2 cup of Taste of Gourmet Chipotle Sauce
The day before you plan to eat the ribs, put them on to marinate. Put the ribs in a shallow dish and squeeze the fresh limes over the ribs, rubbing the juice into the cut pieces between the bones. Then
drizzle the Chipotle Sauce over the ribs and rub it into the meat well. Use enough sauce to be sure that the meat has been rubbed thoroughly. Let the meat soak in the mixture for at least 24 hours. Longer will
be even better! Turn the meat once or twice, rubbing the marinade into the meat each time. Take the meat out of the refrigerator 2 hours early.
Grilling method:
Cook the ribs slowly, capturing the juices if possible. to baste over the ribs as they cook! Use any marinade left in the dish for a last minute basting before you take the ribs from the grill.
Oven method:
Preheat the oven to 500 degrees. Place the ribs in the oven in an uncovered pan and cook for 20 minutes. Turn the oven down to 350. Baste the meat with the juices and continue to cook for another 45 minutes (or until done.) Baste with the
Chipotle Sauce juices and serve!
Amy Shannon, Director from Georgia, loves quick and easy recipes! This is one of her favorites – and it has only 4 ingredients! Great taste with no effort!
Swiss Chicken
4 servings of chicken- breasts, quarters, etc
1 cup grated smoked Swiss cheese (or plain Swiss)
2 to 3 tablespoons Chipotle Sauce
2 Tablespoons of milk
Mix cheese, Chipotle and milk. Pour mixture over chicken, cover and bake at 350 degrees until done, 30 to 45 minutes
Hot Chili Cheese Dip
1 package Black Bean Chili Mix
1 can tomato sauce (15 oz.)
3 cups water
1 lb. Cheddar or Monterey Jack Cheese
1 can evaporated milk (13 oz.)
1 tablespoon
Chipotle Sauce
Make Chili according to directions on package (use meat if you choose.) Add cheese, milk and simmer until cheese is melted. Add Chipotle for more heat and the good smoky flavor of the sauce. Dip will refrigerate for a week. Serve with corn chips as an appetizer or pour over tortilla chips, chopped tomato and lettuce for Super Nachos
Hot Chili Cheese Dip
1 package Black Bean Chili
1 can tomato sauce (15 oz.)
3 cups water
1 lb. Cheddar or Monterey Jack cheese, grated
1 can evaporated milk (13 oz.)
1 Tablespoon
Chipotle Sauce
Make Chili according to directions on package (use meat if you choose.) Add cheese, milk and simmer until cheese is melted. Add Chipotle for more heat and the good smoky flavor of the sauce. Dip will refrigerate for a week. Serve with corn chips as an appetizer. Or make Super Nachos by pouring Chili Dip over tortilla chips, chopped tomato and lettuce!
Julie Fitzmaurice, MO
Return to the Recipes Archive
Taste of Gourmet Homepage