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.
Chicken & Goat Cheese Enchiladas w/Black Bean Sauce
Grilled Chicken w/Honey, Lime, Garlic & Chipotle Sauce
Meatballs in Chipotle Chile Sauce
Polenta w/Chipotle Chile & Sun Dried Tomatoes
Roasted Red Pepper Soup w/Green Chilies & Smoked Chicken
Warm Black Beans with Chiles and Cilantro
Chicken & Goat Cheese Enchiladas w/Black Bean Sauce
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.
Nutrition Facts
Amount Per Serving: Calories 416 – Calories from Fat 107
Percent Total Calories From: Fat 26%, Protein 26%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 46mg, Sodium 1170mg, Total Carbohydrate 50g, Dietary Fiber 4g, Sugars 0g, Protein 28g, Vitamin A 657 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units
Chipotle Ancho Chilie Pesto
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.)
Nutrition Facts
Amount Per Serving: Calories 46 – Calories from Fat 32
Percent Total Calories From: Fat 68%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1966 units, Vitamin C 49 units, Calcium 0 units, Iron 0 units
Chipotle Barbecue Sauce
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.
Nutrition Facts
Amount Per Serving: Calories 167 – Calories from Fat 18
Percent Total Calories From: Fat 11%, Protein 6%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1036mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 3227 units, Vitamin C 69 units, Calcium 0 units, Iron 1 units
Chipotle BBQ 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.
Nutrition Facts
Amount Per Serving: Calories 104 – Calories from Fat 11
Percent Total Calories From: Fat 11%, Protein 3%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 466mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1444 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units
Chipotle Marinade
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.
Nutrition Facts
Amount Per Serving: Calories 53 – Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 9%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 196mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1785 units, Vitamin C 75 units, Calcium 0 units, Iron 1 units
Chipotle Sauce
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.
Nutrition Facts
Amount Per Serving: Calories 107 – Calories from Fat 28
Percent Total Calories From: Fat 26%, Protein 12%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 393mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 3426 units, Vitamin C 84 units, Calcium 0 units, Iron 1 units
Chipotle Tomatillo Salsa
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.
Nutrition Facts
Amount Per Serving: Calories 30 – Calories from Fat 2
Percent Total Calories From: Fat 5%, Protein 15%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1596 units, Vitamin C 45 units, Calcium 0 units, Iron 0 units
Enchiladas Chipotle
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.
Nutrition Facts
Amount Per Serving: Calories 186 – Calories from Fat 72
Percent Total Calories From: Fat 39%, Protein 44%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 42mg, Sodium 402mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 2581 units, Vitamin C 59 units, Calcium 0 units, Iron 1 units
Fiesta Meat Balls
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.
Nutrition Facts
Amount Per Serving: Calories 58 – Calories from Fat 20
Percent Total Calories From: Fat 34%, Protein 25%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 9mg, Sodium 243mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 676 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
Grilled Chicken w/Honey, Lime, Garlic & Chipotle Sauce
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.
Nutrition Facts
Amount Per Serving: Calories 233 – Calories from Fat 62
Percent Total Calories From: Fat 27%, Protein 50%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 77mg, Sodium 70mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 2447 units, Vitamin C 62 units, Calcium 0 units, Iron 1 units
Mardi’s Cheater Salsa
Place all ingredients in a food processor and process to desired consistency. Refrigerate over night for best flavor. Serve at room temperature.
Nutrition Facts
Amount Per Serving: Calories 0 – Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Meatballs in Chipotle Chile Sauce۠
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
Nutrition Facts
Amount Per Serving: Calories 293 – Calories from Fat 71
Percent Total Calories From: Fat 24%, Protein 34%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 80mg, Sodium 492mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 2440 units, Vitamin C 53 units, Calcium 0 units, Iron 2 units
Polenta w/Chipotle Chile & Sun Dried Tomatoes
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.
Nutrition Facts
Amount Per Serving: Calories 107 – Calories from Fat 10
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 405mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 908 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units
Roasted Red Pepper Soup with Green Chilies and Smoked Chicken
1 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.
Nutrition Facts
Amount Per Serving: Calories 76 – Calories from Fat 17
Percent Total Calories From: Fat 22%, Protein 17%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1785mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 4835 units, Vitamin C 90 units, Calcium 0 units, Iron 1 units
Smoky Roasted Salsa
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.
Nutrition Facts
Amount Per Serving: Calories 39 – Calories from Fat 3
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1209 units, Vitamin C 40 units, Calcium 0 units, Iron 0 units
Vegetarian Chili w/Chipotle
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
Nutrition Facts
Amount Per Serving: Calories 646 – Calories from Fat 15
Percent Total Calories From: Fat 2%, Protein 27%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 215mg, Total Carbohydrate 115g, Dietary Fiber 12g, Sugars 0g, Protein 43g, Vitamin A 7642 units, Vitamin C 76 units, Calcium 0 units, Iron 16 units
Warm Black Beans with Chiles and Cilantro
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.
Nutrition Facts
Amount Per Serving: Calories 98 – Calories from Fat 5
Percent Total Calories From: Fat 5%, Protein 23%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 138mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 445 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units
