Chipotlechickensteaks Recipes

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

CLASSIC CHIPOTLE STEAK

Steps:

• In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
• Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
• Preheat grill to medium heat.
• Remove steak from bag; discard marinade.
• Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.

SLOW-COOKER CHIPOTLE CHICKEN STEW

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE CHICKEN

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
• Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
• Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CHIPOTLE CHEESESTEAKS

Steps:

• Heat oil in a large cast-iron skillet over medium heat. Add pepper-and-onion mixture and cook until heated through, about 5 minutes. Add thinly sliced beef and cook with the pepper mix another 5 minutes Set aside and keep warm.
• For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
• Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

STEAKS WITH CHIPOTLE SAUCE

Steps:

• Chop one chipotle pepper; place in a bowl. Add 1 teaspoon of the adobo sauce. Stir in sour cream and cilantro; refrigerate. (Save remaining peppers and sauce for another use.) , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

CHIPOTLE CHICKEN CHEESESTEAKS

Steps:

• Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
• Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
• Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
• Divide mixture among buns.