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Right about the time we began living a low-fat lifestyle, my husband bought me a cookbook "Chipotle Chile Cookbook" by Jacqueline Higuera McMahan
(see cookbook recommendations) as a gift. This was my introduction to the chipotle chile and it has been an on-going love affair ever since. A chipotle chile is simply a smoked, dried red jalapeno. I had a very difficult time finding them and when I did, I found they were very expensive. Then I decided to try smoking them myself. It was very easy and the results were fabulous! All you need is fresh red jalapenos, a smoker that maintains a low heat (under 200 degrees) and smoke. I have a "Little Chief" smoker. It is a rectangular shaped tin box with shelves inside and a burner element in the bottom. I use their smoking chips (actually more like large sawdust). Four or five panfuls of chips smokes them nicely. Then I freeze half still fairly fresh for use in salsas, etc., and finish drying the rest in my convection oven at 180 degrees. I store all my chilies in the freezer. Chipotles in adobo are also available in a can in many grocery stores. Try several brands if you have the chance. Some use a lot of vinegar. Try pureeing a can of chipotles and keeping the puree in the refrigerator for a quick addition to spice things up. It keeps practically forever in the refrigerator.
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Chili Resources
Web Sites
Chile-Heads Home Page A great
home page for Chile lovers
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Chicken & Goat Cheese Enchiladas w/Black Bean Sauce2 chopped jalapeno chilies 1/2 chopped purple onion 2 cloves chopped garlic 4 ounces goat cheese, crumbled 8 corn tortillas, softened 1 tablespoon chili powder 1/2 pound boneless skinless chicken breast, cut in small chunks 4 to 6 cups chicken stock 1/2 teaspoon cumin 1/2 teaspoon oregano 2 tablespoons dry sherry 1/2 teaspoon garlic powder 1 lime, juiced 2 teaspoons oil 2 tablespoons orange zest 1/2 purple onion, chopped 1 cup dried black beans 1/4 cup chopped cilantro 1 chopped tomato, or 1 small can diced tomatoes drained Soak the beans overnight in 4 cups of the broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours. Saute the 1/2 cup onion, garlic, and jalapeno in the 1 teaspoon oil and add to the beans. Continue to simmer, adding more broth if necessary. When the beans are done, remove and drain off some of the liquid (reserve). Place the beans and the remaining liquid, sherry, lime juice, and zest in a blender or food processor and puree until smooth. Add some of the reserved liquid from the beans if necessary to make "sauce like" consistency. Combine the chile powder, garlic powder, cumin, and oregano and toss the chicken in the mixture to coat. Saute the second 1/2 cup onion in 1 tsp. oil in a skillet. Add the chicken and sautee until chicken is done. Add the tomato and cook for two minutes. Place some of the chicken mixture on 2 softened tortillas on a plate. Sprinkle some cheese and cilantro over the chicken and roll. Do the same with the remaining tortillas. Pour enough of the sauce over the top to thoroughly cover enchiladas and heat in a 350F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.
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Chipotle Ancho Chilie Pesto2 each ancho chili peppers, dried 1 red bell pepper 2 each chipotle chiles, canned 1/3 cup pine nuts 2 tablespoons fresh lemon juice 2 each garlic cloves 1 tablespoon olive oil If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. Makes about 1-1/3 cups Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell pepper over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper. In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add olive oil; process until smooth. If pesto is dry, mix in some broth by spoonfuls. Season with salt. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
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Chipotle Barbecue Sauce5 chipotle chiles, in abodo or fresh 1 tablespoon oil 1 large onion, Chopped 2 cloves garlic 28 ounces ketchup 1/3 cup firmly packed brown sugar 1/3 cup red wine vinegar 1/4 cup Worcestershire sauce 1/4 cup mustard Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.
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Chipotle BBQ Sauce1 cup Worcestershire sauce 8 tablespoons chili powder 1 tablespoon corn oil 8 teaspoons prepared mustard 2 teaspoons salt 2 chipotle chiles 1 tablespoon cornstarch 1 1/3 cups dark corn syrup 1 1/3 cups coffee, Extra strong 1 cup catsup 1 cup cider vinegar Blenderize the above mixture. Thicken with cornstarch to desired thickness. May be canned using 1/2 Pint Jars.
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Chipotle Marinade3 cloves garlic 1/2 teaspoon cumin seeds 3 to 2 chipotle chiles 1/2 teaspoon black pepper 2 teaspoons dried oregano 1 lime 3 oranges 1/2 teaspoon salt 2 tablespoons wine vinegar Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
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Chipotle Sauce1/2 onion, chopped 1 tablespoon olive oil 1 clove garlic, minced 1 28 oz. can tomatoes in puree 1 1/2 cups chicken broth 2 chipotle chiles, minced Saute onion in oil until soft. Add remaining ingredients and simmer for 20 minutes. This works well as an enchilada sauce.
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Chipotle Tomatillo Salsa3 chipotle chiles, from 7 oz. can 1 pound tomatillo, husks removed and halved. 1 red onion, chopped 1/3 cup fresh cilantro, chopped 1 tablespoon rice vinegar 1/2 teaspoon dried oregano Puree chilies. Transfer to large bowl. Heat a heavy large skillet over high heat. Add tantalus and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tantalus; add to chili-onion mixture. Mix in cilantro, vinegar and oregano.
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Enchiladas ChipotleFilling: 1/2 pound boneless skinless chicken breast, cooked and cubed 6 ounces lowfat cheddar cheese, grated 3/4 cup minced onion Sauce: 2 tablespoons flour 2 cups beef broth 1 teaspoon cumin 3 cloves garlic, minced 1 teaspoon oregano 3 canned chipotle chiles, seeded and minced 2 teaspoons adobo sauce, from can 2 tablespoons low-fat sour cream Mix flour with beef broth. Place pan over medium heat and whisk in the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream. Place corn tortilla in sauce to soften it. Place it on a plate and fill with 1 tbs. cheese, 1 tbs. onion, and 1 tbs. chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.
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Fiesta Meat Balls1 pound lean ground beef 1 onion, minced and divided 3 garlic cloves -- minced and divided 2 tablespoons chopped cilantro, divided 1 tablespoon paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 2 egg whites, slightly beaten 3/4 cup rice, uncooked vegetable cooking spray 30 ounces tomato sauce 1 cup beef broth 2 chipotle chiles 1 tablespoon chili powder Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder, and remaining garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium-high heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining cilantro. Serve hot.
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Grilled Chicken w/Honey, Lime, Garlic & Chipotle Sauce1/3 cup fresh lime juice 2 tablespoons honey 4 cloves garlic, chopped 1 serrano chile, or jalapeno seeded & diced 1 chipotle chile, in adobo 1/4 teaspoon cornstarch 1 tablespoon minced cilantro 1 pound boneless skinless chicken breast Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipotle in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.
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Mardi's Cheater Salsa1 14 oz. can S & W Redi-Cut Tomatoes 1/2 onion - chopped 1 clove garlic - minced 1/2 to 1 cup cilantro 1 jalapeno -- minced (optional) 1/2 to 1 dried chipotle -- soaked in boiling water until soft 2 tablespoon fresh lime juice Place all ingredients in a food processor and process to desired consistency. Refrigerate over night for best flavor. Serve at room temperature.
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Meatballs in Chipotle Chile SauceMEATBALLS 1/2 pound turkey breast, ground 1/2 pound pork loin, ground 1/3 cup onion, finely chopped 2 tablespoons flour 1 tablespoon cilantro, fresh minced 1/2 teaspoon oregano 1/4 teaspoon cumin 1 egg, beaten SAUCE 1 teaspoon canola oil 1 onion, chopped 2 cloves garlic, chopped 1 cup tomato sauce 2 chipotle chiles, from can, chopped 2 tablespoons adobo sauce 1/2 cup beef broth TORTILLA CUPS 6 flour tortillas, 6" lettuce, chopped Combine all the meatball ingredients, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. To make the tortilla cups, spray tortilla lightly with cooking spray. Drape over an oven-proof bowl forming a cup. Bake in a 400 degree oven until crisp and lightly brown. To serve, place the lettuce in each of the tortilla cups, top with the albanian, and serve. Garnish with fresh salsa and non-fat sour cream if desired
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Polenta w/Chipotle Chile & Sun Dried Tomatoes3 cups water 1 teaspoon salt 1 cup polenta, or cornmeal 2 cloves garlic, minced 5 sun-dried tomatoes, minced 1 dry chipotle chile Bring water and salt to a boil over medium-high heat in a heavy saucepan. Pour polenta in slowly, in a thin stream, stirring constantly. Add garlic and cook polenta, continuing to stir constantly, until it starts pulling away from the sides of the pan. Meanwhile, reconstitute tomatoes and chipotles by pouring boiling water over both and let sit while polenta cooks. After polenta is fully cooked, drain, mince softened tomatoes and chipotle and add to mixture. Sprinkle drops of cold water over marble pastry board or cookie sheet. With firm spatula, spread cooked polenta onto board into a rectangle 1/4-inch thick. Let cool and cut into shapes with cookie cutters. Place shapes on cookie sheet sprayed with vegetable cooking spray. Broil 4-inches from heat source for 5 minutes and serve immediately.
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Roasted Red Pepper Soup with Green Chilies and Smoked Chicken1 onion, coarsely chopped 3 cloves garlic, minced 1/2 teaspoon cayenne 2 tablespoons chili powder, (pasha or new mexico) 1 chipotle chile 1 1/2 teaspoons ground coriander 1/2 teaspoon ground mace, cloves, and cumin 4 cups chicken broth 4 roasted red bell pepper, peeled, seeded, chopped 2 poplin chili, roasted 1 cup smoked chicken, or turkey meat shredded salt and pepper In a large soup pot, cook the onion, garlic, and spices water or broth until tender, stirring frequently. Add the chicken stock and red peppers and bring to a boil over high heat. Boil for 5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes. Cool the soup mixture to room temperature. Puree in a blender until smooth. Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few strips of the roasted green chilies (chop the remaining chilies for garnish) and the chicken. Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper, and serve with a drizzle of non-fat sour cream and the chopped bits of the remaining green chilies. Thicken if necessary.
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Smoky Roasted Salsa3 cloves garlic, peeled 1 onion, quartered 3 tomatoes 1 chipotle chile, in adobo (or 1 dry reconstituted) 1/4 cup lime juice 1/4 cup fresh cilantro, packed Place a 10 to 12 inch uncoated cast iron frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Alternately, broil vegetables until charred. Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice and cilantro; whirl to desired consistency. Makes 3 cups.
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Vegetarian Chili w/Chipotle1 cup carrot, chopped 1 cup red or green bell pepper, chopped 1 cup chopped onion 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 28 oz. can plum tomato, undrained and chopped 1 15 oz. can kidney beans, drained 1 15 oz. can cannellini beans, drained 1 15 oz. can black beans, drained 2 tablespoons chipotle chiles, chopped Place tomatoes in a soup pot. Add vegetables and spices. Cook for 30 minutes, stirring occasionally. Add beans and simmer 20 more minutes until thick and flavors blend
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Warm Black Beans with Chiles and Cilantro2 cups dry black beans, soaked over night 5 cups cold water 1 fresh oregano, or marjoram sprig 3 fresh sage leaves 1 bay leaf 1/2 onion, diced 3 cloves garlic, finely chopped 1 1/2 teaspoons cumin seeds, toasted & ground 1 teaspoon dried oregano 2 tablespoons ancho chili peppers, puree 1/2 teaspoon chipotle chile, puree 1/4 cup fresh orange juice rice wine vinegar 2 tablespoons cilantro, coarsely chopped Drain and rinse the soaked beans; place them in a large saucepan with the water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes. While the beans are cooking, water-saute the onion and 1/2 teaspoon salt over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and dried oregano. Keep the onion on very low heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and the chile purees. Cook, uncovered, over medium-low heat for 20 to 30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just before serving. Add salt to taste and a splash of vinegar if needed. For spicier beans, add more of the Ancho and Chipotle purees. *Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft. Remove seeds if you want a miler puree. Place soaked chilies in a food processor and add enough of the soaking water to make a thick puree.
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