Spicylowfat3cheesepastawithchipotle Recipes

SPICY CHIPOTLE CHILAQUILES (3+ WAYS!)

Steps:

• Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
• Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
• Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
• Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!

SPICY CHIPOTLE PASTA

Steps:

• Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.
• In the meantime, chop all your veggies - garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.
• Once water boils, add asparagus. Steam for 3 minutes.
• Add asparagus to ice-cold water. This will stop the cooking process.
• Add 3 chipotle peppers and salt to milk.
• Blend. This is what you should have. Set aside.
• Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.
• Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.
• In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.
• Once onions and bell peppers soften, add 2 tbsp of butter.
• Once melted, add 2 tbsp Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.
• Very slowly add the chipotle sauce a little at a time to avoid curdling.
• Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.
• .
• Add honey and dry chipotle powder.
• Add all the penne. Mix well. Make sure you save the reserved pasta water for later.
• Now add frozen peas (rinsed under warm water) and asparagus. Mix.
• Add grated parmesan cheese and reserved pasta water at this time.
• Mix well. Check for salt.
• Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.

SPICY GUACAMOLE WITH CHIPOTLE

Steps:

• Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
• Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.