chipotle chiles

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

corn

red onion

(14.5 oz) can black beans

red bell pepper, diced (about 1 cup)

cilantro

avocado

red wine vinegar

lime

honey

vegetable oil

garlic clove, roughly chopped

oregano

cumin

salt

black pepper

chipotle peppers peppers

Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool. 

Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro. 

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth. 

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight. 

Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold. 

This sweet-and-savory Moroccan phyllo pie encloses two rich fillings, with a Nopi touch from chefs Yotam Ottolenghi and Ramael Scully.

Chicken Pastilla

For the Chicken Filling:

canola oil

chicken breasts

chicken legs

kosher salt, divided,

black pepper,

yellow onions, thinly sliced

garlic cloves, thinly sliced

plum tomatoes,

cinnamon

chipotle chiles, seeds removed

pink peppercorns

brandy

white wine

chicken stock

(about ½ cup) chopped dark chocolate

For the Catalan Spinach Filling:

sherry vinegar

currants

pine nuts

olive oil, divided

smoked paprika

shallots,

heavy cream

baby spinach

salt and black pepper,

For the Pastilla:

ghee, divided

(14-by-18-inch) phyllo pastry sheets

confectioners' sugar

The Phyllo-fied Truth

These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.

Chipotle Chicken Quesadillas

olive oil

red onion, chopped (about 1-1/2 cups)

garlic cloves,

chipotle peppers

tomatoes

scallions, thinly sliced

chicken

diameter flour tortillas

cheddar cheese

Sour cream,

Lime wedges,

In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.

Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.

Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.

Note: The nutritional information does not include the optional ingredients.

Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 – 30 minutes.

This chipotle honey vinaigrette tastes just like the original.

Chipotle Honey Vinaigrette

chipotle peppers in adobo sauce

garlic cloves, roughly chopped

Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator. 

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Baja Fish Tacos

(or shredded red cabbage

cider vinegar

mayonnaise, best quality

lime lime

all purpose flour

beer

cod,

Vegetable oil,

(6-inch) soft corn tortillas, warmed

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. 

Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.

Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.

In a medium skillet, over medium heat, add enough oil to reach a depth of &frac12;-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.

Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.

Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.

Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.

Note: Nutritional Information does not include the chipotle sauce.

Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying – and everyone is happy when you say, “Nachos for dinner!”

Sheet Pan Chicken Nachos

yellow onion, diced

garlic,

tomato sauce

sugar

cilantro (optional)

tortilla chips

(28 oz) shredded Mexican blend cheese

pecorino Romano cheese

scallions

Guacamole

Sour cream

Limes wedges

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. 

Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

Preheat the oven to 425°F and set two racks in the center of the oven.

Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. 

Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.

Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the  chicken to room temperature in the microwave before assembling the nachos.

Note:  The nutritional information does not include the optional ingredients for serving.

Flavored with smoky, spicy chipotle peppers and sharp Cheddar, these mashed sweet potatoes make a wonderful holiday dish.

Mashed Chipotle Cheddar Sweet Potatoes

sweet potatoes

unsalted butter

half & half

adobo sauce chipotle peppers

oz (1 cup) grated cheddar cheese

Preheat the oven to 350° and set an oven rack in the middle position. Line a large rimmed baking sheet with foil. Prick each potato several times with a fork and transfer to the baking sheet. Bake the potatoes until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Let cool slightly, then peel the potatoes and discard the skins.

Melt the butter in a medium saucepan over medium heat. Add the half & half, chipotle peppers, chipotle sauce, and salt and bring to a simmer.  Off the heat, add the sweet potatoes and cheddar. Using a potato masher, a fork, or an electric mixer on low speed, mash the potatoes until coarsely puréed. Taste and adjust seasoning if necessary. Serve warm.  

Make Ahead: This dish can be made entirely ahead of time and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary. You may also bake the sweet potatoes ahead of time and refrigerate until ready to proceed with the recipe. 

Broccoli florets are tossed in a sweet, spicy and smoky chipotle honey butter before roasting. It’s as delicious as it sounds!

Roasted Broccoli with Chipotle Honey Butter

broccoli crowns (be sure they are dry)

unsalted butter, melted

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil for easy clean-up.

Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the melted butter, garlic, chipotle chili peppers, honey and salt and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.

Roast for about 12 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle lime juice over top (go easy; a little goes a long way). Taste and adjust seasoning if necessary. Transfer the broccoli to a serving dish. Use a rubber spatula to scrape the bits of garlic and chipotle chili peppers off the foil and onto the broccoli. Serve hot.

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Top Tags

Black Bean & Corn Salad with Chipot...

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Top 8 chipotle chiles recipes from across the web

The most viewed chipotle chiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean & Corn Salad with Chipot...

Chicken Pastilla

Chipotle Chicken Quesadillas

Chipotle Honey Vinaigrette

Baja Fish Tacos

Sheet Pan Chicken Nachos

Mashed Chipotle Cheddar Sweet Potat...

Roasted Broccoli with Chipotle Hone...

The most viewed chipotle chiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine