CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
CREAMY MANGO CHIPOTLE SALSA
Dip into a creamy and fruity salsa like our Creamy Mango Chipotle Salsa. This mango chipotle salsa packs in fresh fruits like mangoes and tomatoes for a refreshing and delicious appetizer. Dip with any of your favorite tortilla chips and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine all ingredients except cream cheese, milk and peppers.
- Refrigerate 15 min.
- Mix cream cheese and milk in medium bowl until blended. Add peppers; mix well. Spread onto bottom of shallow dish.
- Strain mango mixture; discard strained liquid. Spoon mango mixture over cream cheese mixture.
Nutrition Facts : Calories 45, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 0.8962 g
CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA
Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!
Provided by Chef Shelley Pogue
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 21
Steps:
- Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
- Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
- To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.
Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g
CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Provided by Occasional Cooker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 21
Steps:
- Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
- Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g
CHIPOTLE MANGO SALSA RECIPE
Provided by Jody
Number Of Ingredients 9
Steps:
- Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste
CHARRED TOMATO, CHIPOTLE, AND MANGO SALSA
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
- Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.
CHIPOTLE MARINATED PORK TENDERLOIN WITH GRILLED MANGO SALSA
Make and share this Chipotle Marinated Pork Tenderloin With Grilled Mango Salsa recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 40m
Yield 1 pork tenderloin
Number Of Ingredients 16
Steps:
- Combine ingredients for marinade in food processor and blend.
- Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
- Preheat grill and cook tenderloin to desired temperature.
- Remove pit from mango and brush with oil.
- Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
- Cut grapes and tomatoes in quarters and dice mango and green onion.
- Dress with a splash of cider vinegar, honey and chopped cilantro.
- Enjoy!
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