Chipotle Cheese Ball Recipes

CHIPOTLE CHEESEBURGERS

Steps:

• To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour.
• To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside.
• To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate.
• Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve.

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

CHIPOTLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
• Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
• Bake for 25 to 30 minutes or until browned and bubbly around edges.

CHIPOTLE CHEESE BALL

Steps:

• In a bowl, mix the cream cheese with the grated cheese. Stir well. Season to taste.
• Place mixture on kitchen plastic wrap and close. Shape into a ball.
• Freeze 20 minutes, re-shape.
• Freeze 10 minutes.
• Roll over a plate with the cilantro chopped, cover completely.
• Serve with vegetables sticks or crackers.

CRISPY CHIPOTLE RICE BALLS RECIPE BY TASTY

Steps:

• In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
• Add garlic and rice, and cook until fragrant.
• Add white wine, stirring frequently.
• Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
• In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
• Add half of spice mixture to rice.
• Remove rice from heat. Mix in corn and cheese blend.
• Cool until room temperature, then chill in the fridge for at least 30 minutes.
• While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
• Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
• Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
• In a skillet, heat oil to 350°F (180˚C).
• Add well-coated rice balls to hot skillet.
• Fry for about 2 minutes on each side or until golden brown.
• Place fried rice balls on a plate lined with a paper towel to drain.
• Serve warm with avocado dipping sauce.
• Top with cilantro and queso fresco, if desired.
• Enjoy!

VELVEETA CHIPOTLE CHILI CHEESE BALL

Steps:

• Beat VELVEETA and cream cheese in medium bowl with mixer until blended. Stir in cilantro and peppers.
• Shape into ball.
• Refrigerate 3 hours.

CHIPPED BEEF CHEESE BALL

Steps:

• Place beef in a food processor; pulse until finely chopped. In a large bowl, beat cream cheese until smooth. Stir in 2/3 cup beef and the onion and Worcestershire sauce. Refrigerate, covered, at least 1 hour., Place remaining beef in a small shallow bowl. Shape cheese mixture into a ball; roll in beef to coat evenly. Wrap; refrigerate at least 1 hour. Serve with crackers and vegetables.

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE

Steps:

• Combine the first 9 ingredients and blend thoroughly.
• Form into 20 golf size croquettes.
• Place seasoned flour in one bowl.
• Beat eggs with milk and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• While frying stir together dipping sauce ingredients and place in serving bowl.
• Drain on paper towels and serve while very hot with chipotle sauce.
• Garnish with fresh parsley.

CHICKEN, BACON CHIPOTLE BALLS RECIPE BY TASTY

Steps:

• Preheat the oven 200ºC (400ºF).
• Season the chicken breast with salt and pepper, both sides.
• Bake the chicken breast for 25 minutes, or until cooked through.
• With two forks, shred the chicken.
• Add the eggs, flour, rosemary, parsley, bacon, garlic powder, onion powder, pepper, mozzarella cheese, chipotle sauce, and salt. Mix to combine.
• Preheat a pot of oil to 180˚C (350˚F).
• Make small balls with the chicken mixture by rolling between your hands. The coat the balls in breadcrumbs.
• Fry the balls until golden brown about 2-3 minutes.
• Drain on a paper towel to remove excess oil and sprinkle with salt.
• Garnish with a sprinkle of parsley.
• Enjoy!