Mexi Bowls

tTt’s Chipotle Chicken (We did Pork Loin, instead of Chicken)
tTt’s Pico + 1 Avocado, diced, mixed in
Instant Rice, cooked in Beef Broth.
Shredded Mild Cheddar Cheese
–
Sauce:
1 part Salsa
2 parts Ranch
Good sprinkle of: Chili Powder, Cumin
Small sprinkle of: Salt, Garlic Powder
Splash of Lemon Juice

In Instant Pot, add 2c of Water or Broth to bottom of bowl. Add in a Grate. Top grate with a Stainless Steel Bowl. Add in Chipotle Chicken Ingredients (We used 1 Pork Loin). Instant Pot on high for 1.5hours. Slow release 20minutes. Remove all, shred up and mix with all juices it was cooking in. Sautee down juices, some.
Cook Rice in Broth.
Cut up Avocado and add to Pico.
In bowl add, Rice, Chipotle Pork, Pico, Shredded Cheese, drizzle with Sauce.
Also, great on Burrito Shells. Roll up. Butter Spray Skillet. Brown each side and sprinkle each wrap with Garlic Powder. Mmmm…

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Chipotle Chili

About 3/4 lb. Sweet Italian Turkey Sausage Links, cut to chunks
 –  Or, 1/2-1 lb. Ground Pork Sausage (I did the Sweet Italian)
1/2 can of Chipotle Peppers in Adobo Sauce
1 14.5 oz STEWED Garlic Basil Oregano Tomatoes, entire can
1 8 oz can Tomato Sauce
2T Tomato Paste
1/2c cup Beef Broth
1 15 oz can Black Beans with Jalapeno in Lime, semi drain
1 can Chili Beans WITH Cumin, entire can
1c Onion, chopped
1tsp Chili Powder
1/2T Paprika
1/2T Cumin
1/4tsp ground Black Pepper, to taste
Toppings: Shredded Cheese, Sour Cream, and SEA SALT & LIME Tortilla Chips (Don’t Skip)

Butter Flavor Cooking Spray Crock Pot. Cut up Italian Turkey Sausage, optional to cook in skillet, or just throw in (Better texture if PRE cooked!). If using Ground Pork Sausage, cook. Add all to crock pot. Cook on LOW about 4-6hours.
(Optional to add a can of DRAINED Kidney or Cannellini Beans).

More Chili Recipes Here:

For Recipe Click Here – MAHALO! Chili / Stew (Hawaiian Chili / Stew)

For Recipe Click Here – Tay’s Easy Chillin Chili

For Recipe Click Here – German Chili

For Recipe Click Here – Jack O Lantern Chili (Sausage and Chicken Pumpkin Chili)

For Recipe Click Here – Cinco De MY OH, YUM! Chili (Taco Chili)

For Recipe Click Here – The Scared White Chicken (White Chicken Chili)

For Recipe Click Here – BBQ Chili

For Recipe Click Here – Chickity China the Chinese Chili (Chinese Chili)

For Recipe Click Here – Pork Chicken Green Salsa Chili

For Recipe Click Here

For Recipe Click Here – Cheesy Brat Bean Dish

 

Mexican BBQd Legs (Chipotle BBQ Legs) with CRISPY Seasoned Sweet Potato Fries

Chicken Legs, Skin Removed
–
Sauce:
1/3c CHIPOTLE Honey BBQ Sauce (Sweet Baby Rays)
1.5tsp Lime Juice (100% fridge kind)
1/2T Brown Sugar
1/4-1/2tsp Chipotle Powder (I did 1/4tsp)
–
Optional Marinade (I Skipped):
3T Vinegar (Optional)
1T McCormick’s BBQ Seasoning (Optional)

Optional Step (I SKIPPED). Marinade Chicken Legs: Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
–
Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize.
Optional: Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING! 
—
CRISPY Sweet Potato Fries:

Sweet Potato, cut to fry size
Cold Water
–
Crisco Oil/ Deep Fryer
–
Seasoning: 
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt

Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.

Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp. 

Chipotle Rasberry Pork-wiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T can Chipotle in Adobo Sauce, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding. Optional to double up on Sauce):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Butter Flavor Cooking Spray Crock Pot. Add, and mix, Beef Broth, Chipotle in Adobo, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.
 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

BBQ Salad w/ Chipotle Peach Pineapple Dressing

2.5T McCormick’s BBQ Seasoning
2-3T White Vinegar
Pork Chops (I used 2 avg. size Bone-In chops)*
–
SARGENTO’s Chipotle BBQ Cheese Snacks
Lettuce
1/2 can Reduced Sodium PINTO Beans, drained/slight rinse
1 can Fire Roasted Tomatoes, drained
Sweet Onions
4 Mushrooms, chopped
Sweet Mini Bell Peppers
Carrot Slivers (We skipped)
Corn (We skipped)
Boiled Eggs
Seasoned Texas Toast Croutons
–

 – Dressing:
1c Chipotle PEACH Pineapple Salsa
1c Ken’s Buttermilk Ranch Dressing
1tsp tTt’s xXx Seasoning (Red Pepper Flakes may work)

Marinade Pork Chops for about 3-4 hours. Blend Dressing Ingredients. Set in fridge til use. We grilled our Pork Chops. Then, Removed bones and fat. Cut into desired strip sizes.
Add all to Salad Bowl, to desired amounts. (*See Notes). Toss. Serve with Dressing and Croutons.

*Notes: Chicken may work, too. Or meat of desire. I keep Eggs Separate, so it doesn’t spoil as fast.

Chipotle Chicken with Citrus Avocado Sauce

Eat As Chipotle Chicken topped with Citrus Avocado Sauce. Or, Shred and have yourself a Man-wich topped with Citrus Avocado Sauce! However you choose, these are AMAZINGLY Tasty!

 – Chicken Marinade (Don’t add to Chicken, yet!):
1 can Chipotle in Adobo, I halved Peppers
4 Garlic Cloves, minced
2T Lime Juice (100% Fridge Kind)
2T Brown Sugar
1/4tsp Sea Salt
1/4c Heavy Whipping Cream
–
 – Citrus Avocado Sauce:
2 RIPE Avocados
2T 100% Pulp Free Orange Juice
1.5tsp Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt
–

PREMIX Marinade, DON’T ADD TO CHICKEN, yet! I halved Chipotle Peppers. Premix Sauce Ingredients. RESERVE 2T Marinade (For later mixing). Place in fridge til use.
I cut shallow slits into chicken, so marinade can get in there. Marinade Chicken (I used Bone In and removed Skin). Marinade 4-6 hours. Best on Charcoal Grill. Even Grill the Chipotle Peppers! They are GREAT!

– Regular Chicken Breast topped with Citrus Sauce: Brush on Reserved Marinade. Top with Citrus Avocado Sauce. Eat. Don’t forget to Serve with Those Chipotle Peppers.

– Sandwiches: Shred up Chicken and Remove Bones. Mix in Reserved Marinade. Top onto Sandwich with: Mayo/Miracle Whip, Tomato, and Optional Coleslaw Topper
Toppings (If sandwich/Burger): Tomato, Onions, Miracle Whip/Mayo, and:
Optional Coleslaw Topper:
2c Coleslaw Mix (Cabbage Carrot Mix, NOT SAUCE)
3/4c Lite Sour Cream
1tsp Dried Cilantro, minced
1/8tsp Garlic Powder (OPTIONAL)
Small Splash of Lime Juice (Fridge Concentrate kind)
1/8-1/4tsp Sea Salt

Sweet Chipotle Legs with Grilled Asparagus and Toast

Great for Chicken or Turkey Legs, Wings, Breasts, etc.

Marinade (1hr)(6 legs):
1T McCormick’s Montreal Steak Seasoning
3-4T Lime Juice (100% fridge kind) (I do 3!)
4 sm. Garlic Cloves, slivered

Sauce:
2T Chipotle Pepper in Adobo, minced
1.5T Lime Juice (100% fridge kind)
2T Brown Sugar
1/16tsp Sea Salt

Premix Sauce, set aside til use.
In Ziploc Bag, marinade Chicken 1 hr. BEST ON CHARCOAL GRILL!
Cook Legs. Last few minutes cooking, Brush on Sauce! Cook a minute or two, flip, brush more Sauce, cook a minute or 2… Right before serving, I brush any Sauce left, onto Chicken.
Served with Grilled Asparagus and Toast. Sprayed with Butter Flavor Spray (Or use Butter), seasoned with Salt, Pepper, (Garlic Optional). Wrapped in foil. Grilled.
We don’t even season Toast, but, you can Brush LIGHTLY with Seasoned Butter or Olive Oil (Garlic Powder, Sea Salt, Pepper, Optional: Butter Flavor Seasoning). Brown each side on Grill.
–
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
—
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Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa

Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
–
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
–
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
–

 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

Coconut Chipotle Chicken and Chipotle Orange Mayo

mexican

Many ways to eat this Chicken. (OPTIONS BELOW). Over rice w/vegis. Over Peppers/Onions and Sweet Potatoes. On Wraps w/Rice (Optional). On Hawaiian Buns. Or, as we did, on Hawaiian Buns with Our SPECIAL Chipotle Orange Mayo (Recipe Below- Not just for this meal! Tastes great on many Wraps/Sandwiches.)!

Marinade (5hours) *See Notes:
1tsp McCormick Jamaican Season
1/3c canned unsweetened Coconut Milk
1/4c Chipotle Peppers in Adobo, minced
2T Maple Syrup (I used Organic Grade B)
1T Soy Sauce
1/4tsp Sea Salt
–
Hawaiian Buns, Bread of Choice, or Wraps (Or an option below)
Frozen Pepper/Onion Mix
–


Chipotle Orange Mayo (Great on ANY sandwich/wrap):
3T Mayo
1tsp Orange Marmalade
1/8tsp Chipotle Powder (Or more to taste!!!)
1/8tsp Lemon Juice (Fridge 100% kind)
3/4tsp Dried Chives, minced
1/8tsp McCormick’s Dried Orange Peel
1/8tsp Mustard

Marinade Chicken. Preheat oven to 450. I cook Peppers/Onions seperate. Wrap each in foil and bake about 1 hour. Cut up Chicken. I served on Hawaiian Buns with Chipotle Orange Mayo, Tomatoes, and Lettuce. Cheese is optional. Leftovers I made Tacos. More options below, ideas are endless!
OR
Try throwing into crock pot (Chicken and Marinade ingredients). Cook on LOW 4 hours, last 30 minutes add in Peppers/Onions. Serve on Buns, over Sweet Potatoes, Wraps/Shells, over Rice.

(Photo PreCooked)
MANY WAYS to Eat this Chicken Recipe:
Serve over Sweet Potato Rice (Recipe Here)
Over cubed, seasoned, and baked Sweet Potatoes
Or over Peppers/Onions with cubed Sweet Potatoes
Or over Rice with cubed Sweet Potatoes
Or over Rice with Peppers/Onions
Or over Rice with Peas and Carrots
Grill it up!
(ALL RICE COOKED IN CHICKEN BROTH! 1 cube, crushed per 1c Rice)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!  

Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)

Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt
–
1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)
–
3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt
–
Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
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Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

Considered VEGAN and VEGETARIAN from PETA. Still, us Meat Lovers give this a THUMBS UP. A Keeper! 

2 Sweet Potatoes, quartered
1.5T EVOO
1.5T Parsley
1.5T Grated Parmesan Cheese
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Stab Potatoes on each side about 4, or so, stabs. Microwave, COVERED, for about 4-5 minutes.
Quarter Potatoes (Careful, they’re hot)… I halve long way, then halve those.
Toss with Seasons above (I did in ziploc bag.). Allow to set while you prep Black Bean Topper.
Cut out some of center. I used knife and cut outward going inward, making triangle-type shaped cuts. Use spoon to pop out. Discard those.
Place into Butter Flavor Cooking Sprayed Baking Dish. Fill with Topper Recipe BELOW. Bake in preheated oven, at 450, for about 30-35 minutes, or til potatoes are done.

Chipotle Black Bean Topper:
1 can Chili Seasoned Black Beans, drained
2T  canned Chipotle in Adobo, minced
3T Red Onions, chopped small
1tsp Lime Juice (Fridge concentrate kind)
1c Shredded Cheddar Cheese

Mix in Bowl. Add to Potatoes.
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Orange you Glad the Hot Chickies are Here?! (Chipotle Orange Chicken)

Do what you will with this Orange Sauce Recipe. Use Marinade, then Cook/Grill, toss Sauce with Cooked/Grilled Chicken Legs/Wings/Breasts. Bake with it. Top over Stir Fry Vegis. Many Endless Options. Here’s one of the MANY ways we use this sauce!

Orange Sauce:
5T TO 6T Orange Marmalade (I did 5T)
1/8tsp McCormick’s Dried Orange Peel
2T TO 3T canned Chipotle in Adobo, minced (I did 3T)
1/4tsp Lemon Juice (Store shelf kind)
–
1/2c Mandarin Oranges (Top for baking)

Chicken Marinade (1 hour):
3T Vinegar
1/2tsp Chili Powder
1/4tsp Paprika
1/4tsp Sea Salt
1/4tsp Garlic Powder
1/8tsp Ginger Powder

Coleslaw Mix (Optional):
1c Coleslaw mix (Just cabbage NOT sauce!)
3T Carrot, grated
2.5T Sour Cream
1/4tsp Lemon Juice (Store shelf kind)
1/4tsp Dried Cilantro

Toppings: Onions (I skipped), Shell-less Honey Roasted Sunflower Seeds

Marinade chicken for 1 hour. Best time to make orange sauce (Be sure to Mince up chipotles WITH sauce), place aside. Cube Chicken. Brown chicken in skillet (No need to cook through).
Butter Flavor Cooking Spray a baking dish. Add chicken. Toss with sauce. Top with mandarin oranges. Bake in preheated oven at 450 for about 15minutes, uncovered. Toss, bake additional 10-15 minutes, or til done. Allow to cool a minute. Give light mix.
While chicken is baking, mix coleslaw mix. Cover and fridge til done.
Top lettuce wrap OR over Rice (Cooked in chicken broth, then few shakes of pepper.), top with a little coleslaw mix, then toppings. Enjoy.

Notes: Coleslaw mix is optional if using rice option (USE IF DOING WRAPS!!! It’s tasty!).  Option to use Lemon Cilantro Rice cooked in Broth.
Optional- Minced celery can be added to coleslaw mix or to chicken while cooking. Skipping coleslaw mix and just topping over rice. Endless options, options, options.
OPTIONAL to Marinade Chicken Breasts. GRILL. Toss with Sauce!!!
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tTt Chipotle Chicken Wraps

Re-Posted, but, wanted to show how AMAZINGLY healthy, low carb., low. cals., this recipe can be!

3 lb. Chicken Breasts (Frozen)
1c Mild Salsa
2 small Onions (Or 1 large)
2/3c Water
1 Chicken Broth Cube
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced

Add to crock pot. Cook on Low for 4, or so hours. Serve on Lettuce Leaves, making lettuce wraps. Shells, Egg Rolls, over Rice (Rice cooked in 1/2 water 1/2 broth with splash of Lime and shake of dried Cilantro), in Salad, or Alone!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
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tTt’s Chipotle Chicken Tacos

3 lb. Frozen Chicken Breasts
1c Salsa
2 small Onions (Or 1 large)
2/3c Water (Skip if using Stove Top Method)
1 Chicken Broth Cube (Optional if Stove Top Method)
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced
–
Rice:
2c Rice
2c Water (Per rice instructions)
1 Chicken Broth Cube, crushed
Splash of Lime Juice
Shakes of Dried Cilantro

Stove Top: (SKIP Broth Cube and 2/3c Water) Bring Chicken to Boil in minimal Water needed to cook Chicken (Adding Chicken Broth Cube(s) is optional for Stove Top). Remove and shred.
In bowl, mix Salsa, Onions, Basil, Oregano, Ginger, chopped up Chipotle Peppers in Adobo. Add Chicken and Mixed Sauce to skillet. Cook down juices.
Cook Rice in Microwave, adding all to bowl, cover, microwave according to directions. Add both to Shell, with shredded Cheddar Cheese. Roll up. Heat Skillet, Butter Flavor Cooking Spray skillet, brown each side, sprinkle with Garlic Powder. Serve with Salsa and Sour Cream, mixed.
Crockpot: Butter Flavor Cooking Spray Crock. Add all. Cook on low til chicken is cooked. Cut up. Serve on Tacos* with rice and other toppings. Or in bowl with rice and other taco toppings (Sour cream, salsa, lettuce, cheese).
*Or eggrolls- Rolled and browned in skillet with butter spray. You can substitute rice for cauliflower rice (Recipes on internet)

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HOLAY MOLAY ChipotLE (Spicy Chipotle Pizza)

Thin Pizza Crust
Oil or Butter Flavored Cooking Spray
Red Pepper Flakes (About 1/4 tsp, or so)
3 Chipotle Peppers in Adobo Sauce (Canned) (A lil sauce from can, as well)
3 Boiled, cooked, Chicken Breasts
1/2 can Black Beans with Jalapenos in Lime, drained
1 can Stewed Tomatoes, drained
Cumin (About 1/4tsp)
Shredded Cheddar Cheese

Preheat oven accordingly. Oil both sides of crust. Sprinkle top with red pepper flakes. Chop up chicken and mince up chipotle peppers. Mix chicken with peppers, a lil adobo sauce, black beans, and cumin. Spread over crust. Layer with tomatoes. Top with cheese. Bake accordingly.

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Spicy Chipotle Shrimp Ravi-OLE!

1/2 lb Shrimp
3 14oz. cans Stewed Tomatoes, entire can
1tsp Lime Juice (Store container kind)
1/4c of canned Chipotle Peppers in Adobo Sauce *SEE NOTES
+ 1/4 tsp Sauce from Chipotle Can
2tsp Garlic Clove, minced (3 small cloves)
1 packed tsp Light Brown Sugar
1/8tsp Garlic Powder
1/16 tsp Sea Salt
1/8c Fresh Cilantro, chopped
1/2 lb. 4 Cheese Ravioli
1/2c Heavy Whipping Cream

Spray crock with Butter Flavored Cooking Spray. Add all ingredients, EXCEPT Ravioli and Heavy Whipping Cream. Cook on low about 4 hours. I add shrimp half way through. I’m sure adding at the beginning is fine. Add in ravioli about 45 minutes prior to serving. Add in whipping cream about 20-30 minutes prior to serving (I’ve done right before and stirred, worked fine)

*NOTES: We like the heat. This may be a little too much for you and you may start with 1/8c chipotle in adobo. It’s not overly hot, but has a pretty good kick to it, especially for some who are sensitive to that.

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5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

Marinade:
1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.

Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)

4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
Rice:
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.