FIERY TEX-MEX CHIPOTLE CHEESEBURGERS
Steps:
- For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
- In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
- For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
- Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
- Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
- Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
- INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.
SPICY CHIPOTLE SHRIMP WITH JALAPENO GREEN RICE
Provided by Silvana Nardone
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
- Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
- Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
- For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.
FIERY CHIPOTLE BAKED BEANS
Make and share this Fiery Chipotle Baked Beans recipe from Food.com.
Provided by fognozzle2030
Categories < 4 Hours
Time 1h30m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Step 1.
- Preheat oven to 325°.
- Step 2.
- Heat a Dutch oven over medium-high heat with olive oil. Add onion; sauté until tender, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.
Nutrition Facts : Calories 1151.5, Fat 56, SaturatedFat 18.2, Cholesterol 100, Sodium 2388, Carbohydrate 112.7, Fiber 23.9, Sugar 40.3, Protein 50.8
CREAMY CHIPOTLE PASTA WITH SAUSAGE
After one taste of this rich, spicy sauce, it'll be on your short list for those nights when you need a quick belly warmer. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.
Nutrition Facts : Calories 464 calories, Fat 37g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 887mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
SPICY SAUSAGE AND RICE CASSEROLE
A spicy, tomatoey, sausage and rice dish.
Provided by MELISSA DEMAS
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
- Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
Nutrition Facts : Calories 704.4 calories, Carbohydrate 36.5 g, Cholesterol 88.9 mg, Fat 53.2 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 19 g, Sodium 1556.9 mg, Sugar 5 g
CHIPOTLE CHICKEN SAUSAGE
Provided by Melissa Clark
Categories dinner, main course
Time 5m
Yield About 1 pound of sausages
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients and mix well. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 0 grams, TransFat 0 grams
FIERY CHIPOTLE RICE AND SAUSAGE
This came from a Cooking Light edition of unknown year. It is SOO good, and so easy, that it will become one of your frequent repeats, BEWARE ! 1 chipotle will likely be plenty, unless you have an asbestos tongue ! Be CERTAIN to allow the 10 minutes standing time necessary for the rice to soak up the flavorful juices,
Provided by NurseJaney
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove casings from sausage.
- Heat oil in Dutch oven coated with cooking spray over medium-high heat.
- Add sausage; cook 7 minutes until browned an, stirring to crumble.
- Remove from pan and drain.
- Add pepper stir fry mix and remaining ingredients tto pan, and bring mixture to boil.
- Cover, reduce heat, simmer for 20 minutes, or until rice is tender.
- Remove from heat and stir in sausage.
- Cover and lete stand for 10 minutes.
Nutrition Facts : Calories 414.7, Fat 22.4, SaturatedFat 7.4, Cholesterol 43.6, Sodium 1457.7, Carbohydrate 33.7, Fiber 2, Sugar 4.1, Protein 18.9
CHIPOTLE CHICKEN WITH SPANISH RICE
Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.
Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
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- Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.
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