I recently bought this for a recipe I was making and didn’t use them all. Anyone have any good recipes?
Here are a few recipes I have using chipotle peppers.
Chipotle Mayonnaise
1/2 cup Mayonnaise
1/2 cup Dairy Sour Cream
1/8 teaspoon Oregano Leaves; Dried -- (Opt.)
2 each Chipotle Chiles – *
- Chipotle Chiles should be the ones that are canned in adobo sauce and should be finely chopped.
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise
Meatballs In Chipotle Sauce
1 pound ground pork
1 pound ground beef
1/2 teaspoon ground cumin
2 cloves garlic – chopped
3 eggs
1/4 cup bread crumbs
salt and pepper – to taste
CHIPOTLE SAUCE
6 chipotle chiles – pickled or en adobo
6 medium tomatoes – roasted & peeled
1 cup chicken broth
2 cloves garlic
3 cumin seeds
1 tablespoon dried oregano
2 tablespoons lard
salt and pepper – to taste
Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size
meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.
To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic,
cumin seeds, and oregano. Strain. Saute’ the puree in light lard and
season with salt and pepper to taste. Bring sauce to a boil.
REFRIED BLACK BEANS
1/4 cup Onion; Chopped – 1 Sm
2 each Jalapeno Chiles – *
2 each Cloves Garlic – Finely Chopped
2 tablespoons Vegetable Oil
30 ounces Black Beans; Undrained – 2 Cn
1 each Chipotle Chile – **
1 teaspoon Red Chiles – Ground
1/2 teaspoon Salt
-
The Jalapeno peppers should be seeded, with care, and finely
chopped.
** The Chipotle Chile should be one that has been canned in Adobo Sauce and it should be chopped.
Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a 10-inch skillet over medium heat until the onion is tender. Stir in the remaining ingredients and mash the beans. Cook, uncovered, stirring occasionally, until thick, about 15 minutes. Serve.
I’ll also be posting an article about “How to Create Homemade Chipotle Peppers” on my blog at What’s Cooken
Spicy Black Bean Crepes
Crepes:
1 cup all-purpose flour
½ Tbsp. chili powder
Tsp. salt
1 cup chicken broth
2 large eggs
1 Tbsp. unsalted butter, melted and cooled
Filling:
1 Tbsp. extra-virgin olive oil
1 cup red, yellow, orange and green bell peppers, seeded and
inely chopped
1 cup yellow corn, fresh off the cob
¼ cup yellow onion, finely chopped
1 jalapeno, minced
1 garlic clove, minced
1 cup canned black beans, drained and rinsed
½ cup sun-dried tomatoes, chopped
2 Tbsp. black olives, sliced
1 ½ Tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
1 Tbsp. fresh cilantro, chopped
½ tsp. ground cumin
Salt and pepper to taste
1 cup mixed cheddar and white cheddar cheeses, shredded
Crepes:
Blend all ingredients in a blender, or food processor, for about 20 seconds. Transfer the batter to a bowl and let stand for 30 minutes. While the mixture is standing, begin preparing the filling.
Filling:
Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, onion, corn, jalapeno and garlic; cook, stirring constantly, until the bell peppers are tender, about 8 minutes. Remove the pan from heat and stir in the remaining ingredients. Salt and pepper to taste.
Heat a nonstick skillet over moderate heat until hot, then remove the skillet from the heat. Cover bottom of pan with butter, or nonstick spray. Pour ¼ cup batter into the pan and quickly tilt and rotate the pan to cover the bottom with a thin layer of batter. Return any excess back to the bowl. Return the pan to the heat, loosen the edges of the crepe with a spatula and cook until the underside is browned lightly.
Assemble filling in crepes. Add cheese on top of filling and fold edges inward onto filling. Top with Crema de Chipolte Sauce. Garnish with any excess chopped cilantro and oregano.
Helpful Hint: Crepes can be made in advance, stacked and wrapped in plastic, and stored in refrigerator for 3 days.
CREMA DE CHIPOLTE SAUCE
2 Tbsp. unsalted butter
2 Tbsp. shallots, minced
2 Tbsp. garlic, minced
¼ cup chicken broth
3 Tbsp. dry white wine
1 cup sour cream, room temperature
1 large chipotle chili in adobo, pureed or mashed
Salt and pepper to taste
Melt the butter; sauté the garlic and shallots for 2 minutes. Add the broth and wine; reduce for about 3 minutes. Lower the heat and whisk in the sour cream and chipotle chili. Simmer to heat through. Season with salt and pepper
For an interesting variation, substitute vodka in place of the white wine