Smoky Chipotle Orange Dip Recipes

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SMOKY ORANGE BARBECUE CHICKEN SANDWICHES



Smoky Orange Barbecue Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 30

1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Red Cabbage, Beet and Currant Slaw Salad, recipe follows
Crispy Topped Bacon and Green Onion Baked Beans, recipe follows
1 pound red cabbage, cored, shredded
1 can sliced beets, drained and sliced
1 cup walnut pieces
1/4 cup dried currants, a couple of handfuls
1/2 cup water
1 lemon, juiced
1/4 cup apple cider or white vinegar
2 tablespoons brown sugar
1/2 cup prepared red currant jelly
1/2 cup olive oil or vegetable oil
Salt and freshly ground black pepper
6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared barbecued baked beans, about 4 cups

Steps:

  • Preheat a grill pan or griddle pan over medium high heat.
  • Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
  • Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
  • To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
  • Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Ease of preparation: easy
  • In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
  • Preheat oven to 425 degrees F.
  • Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
  • Preparation time: 5 to 10 minutes
  • Cooking time: 15 minutes
  • Ease of preparation: easy

SMOKY CHIPOTLE ORANGE DIP



Smoky Chipotle Orange Dip image

The heat of the adobo sauce is tempered with the sweetness of oranges in this creamy dip for fresh veggies, corn chips, or tortilla chips.

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 6

½ cup low-fat or fat-free sour cream
½ cup low-fat or fat-free mayonnaise
½ cup SMUCKER'S® Sweet Orange Low Sugar Marmalade
1 tablespoon orange juice concentrate
¾ teaspoon cumin
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce), or to taste

Steps:

  • Combine all ingredients in small bowl.
  • Cover and refrigerate several hours to blend flavors.
  • Serve with assorted fresh vegetables, corn chips, or tortilla chips.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 7.6 g, Cholesterol 3.9 mg, Fat 1.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 103.6 mg, Sugar 5.7 g

SMOKY CHIPOTLE ORANGE DIP



Smoky Chipotle Orange Dip image

The heat of the adobo sauce is tempered with the sweetness of oranges in this creamy dip for fresh veggies, corn chips, or tortilla chips.

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 6

½ cup low-fat or fat-free sour cream
½ cup low-fat or fat-free mayonnaise
½ cup SMUCKER'S® Sweet Orange Low Sugar Marmalade
1 tablespoon orange juice concentrate
¾ teaspoon cumin
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce), or to taste

Steps:

  • Combine all ingredients in small bowl.
  • Cover and refrigerate several hours to blend flavors.
  • Serve with assorted fresh vegetables, corn chips, or tortilla chips.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 7.6 g, Cholesterol 3.9 mg, Fat 1.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 103.6 mg, Sugar 5.7 g

CHIPOTLE DIP



Chipotle Dip image

This recipe calls for chipotle chiles, which are actually dried, smoked jalapenos. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers. From Gourmet, 1999

Provided by Bev I Am

Categories     < 15 Mins

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

2 scallions
2 -3 small canned chipotle chiles in adobo, plus
1/4 teaspoon adobo sauce
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • Finely chop scallions.
  • Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
  • In a bowl whisk together all ingredients with salt to taste.
  • Dip may be kept, covered and chilled, 3 days.

Nutrition Facts : Calories 155.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 39.9, Sodium 64.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.2, Protein 2

SMOKY CHIPOTLE QUESO DIP



Smoky Chipotle Queso Dip image

Queso dip recipe with chopped chipotle pepper in adobo sauce for a little smoky flavor.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 24 servings (2 tablespoons each)

Number Of Ingredients 4

1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 Tbsp. finely chopped chipotle pepper in adobo sauce
Blue corn tortilla chips or assorted vegetables, optional

Steps:

  • Combine undrained tomatoes, Velveeta and chipotle pepper in 1-1/2-quart microwave-safe dish; cover.
  • Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
  • Serve with tortilla chips or assorted vegetables, if desired.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 3 g

CHIPOTLE-ORANGE BAKLAVA



Chipotle-Orange Baklava image

Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. -Christine Neary, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 3 dozen.

Number Of Ingredients 14

1 package (16 ounces) shelled walnuts
2/3 cup sugar
3 tablespoons grated orange zest
1 teaspoon baking cocoa
1/2 teaspoon ground cinnamon
1-1/2 cups butter, melted
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
SYRUP:
1-3/4 cups sugar
3/4 cup orange juice
1/2 cup honey
1/3 cup water
1 to 2 dried chipotle chiles, split lengthwise in half
2 cinnamon sticks (3 inches each)

Steps:

  • Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter., Cut into 36 triangles. Bake until golden brown, 35-40 minutes., Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.

Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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