The Cherry Chipotle Cooler Recipes

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THE CHERRY-CHIPOTLE COOLER



The Cherry-Chipotle Cooler image

Provided by Chris Santos

Categories     beverage

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 cup sugar
Zest of 1/2 lemon
1/3 cup lemon juice
5 tablespoons chipotle powder
3 tablespoons kosher salt
12 ounces Bing cherry puree
9 ounces silver tequila
8 ounces lemon juice
3 ounces chipotle puree (just the adobo sauce from the canned chipotles)
Ice

Steps:

  • For the syrup: Bring the sugar, 1 cup water and lemon zest to a boil. Reduce to a simmer and cook for 5 minutes. Strain and cool. Stir in the lemon juice.
  • For the chipotle salt: Mix together the chipotle powder and salt and store in an airtight container. Stir together the cherry puree, tequila, 6 ounces of the lemon juice, the chipotle puree and 3 ounces simple syrup. Dip the edge of each glass in the remaining lemon juice, and then in the chipotle salt. Fill the glasses with ice, and then pour over the cherry-chipotle cooler.

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

CHIPOTLE-CHERRY BARBECUE SAUCE



Chipotle-Cherry Barbecue Sauce image

Provided by Steven Raichlen

Categories     Sauce     Low Fat     Low Cal     Backyard BBQ     Low Cholesterol     Molasses     Simmer     Chile Pepper     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 13

1 cup ketchup
1/2 cup cherry preserves
2 tablespoons fresh lemon juice
2 tablespoons mild-flavored (light) molasses
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon finely grated lemon peel
1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon unsweetened cocoa powder
Ingredient info: Chipotle chiles in adobo (a spicy tomato sauce) are available at some supermarkets and at specialty foods stores and Latin markets. Liquid smoke is a smoke-flavored liquid seasoning. Look for it at supermarkets and specialty foods stores.

Steps:

  • Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

CHERRY-CHIPOTLE CHICKEN QUESADILLAS



Cherry-Chipotle Chicken Quesadillas image

Dried cherries are a great complement to soft, mild cheeses. They're a great addition to a classic quesadilla or a nice touch on a cheese plate.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 8

1 ⅓ cups shredded Monterey Jack cheese
1 cup chopped cooked chicken or chicken luncheon meat
⅔ cup chopped dried tart cherries
3 tablespoons purchased chipotle-flavored salsa
2 each 10-inch flour tortillas
1 tablespoon Purchased chipotle-flavored salsa
1 tablespoon Light sour cream
1 small Thinly sliced green onions

Steps:

  • To assemble, layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and 1 1/2 tablespoons salsa on half of each tortilla. Sprinkle each with 1/3 cup of remaining cheese. Fold tortillas in half; pressing gently.
  • Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray. Heat skillet over medium-low heat. Place quesadillas in skillet, bottom sides down.
  • Cook quesadillas, uncovered, for 9 to 12 minutes or until golden and cheese is melted, carefully turning over once. Remove quesadillas from skillet.
  • Cut quesadillas into wedges. If desired, serve with additional salsa, sour cream and green onions.

Nutrition Facts : Calories 743.9 calories, Carbohydrate 71.2 g, Cholesterol 122.9 mg, Fat 34.7 g, Fiber 4.6 g, Protein 45.2 g, SaturatedFat 17.7 g, Sodium 1103.2 mg, Sugar 2.8 g

CHERRY CHIPOTLE CHILI



Cherry Chipotle Chili image

Provided by Kerri Conan

Categories     Bean     Poultry     Tomato     turkey     High Fiber     Dinner     Lunch     Cherry     Summer     Healthy     Chile Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/2 pound lean ground turkey
3/4 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
2 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon chili powder
1 can (28 ounces) diced tomatoes
2 cups pitted black cherries (fresh or frozen)
2 canned chipotle chiles, diced, plus sauce
2 bay leaves
1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
1/4 cup nonfat plain Greek yogurt (optional)
Chopped fresh cilantro (optional)

Steps:

  • In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.

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