ISO Your Favorite Recipes for Chilis in Adobo Sauce
 

So last night I tried the Spicy Ckicken Soup (12/01) and loved it. Now I have the rest of the can to use so I need your recipes.

Tamara

Mmmmmm....
 

The [B]Smothered Sirloin Steak with Adobo Gravy[/B]. Delicious! It only uses the sauce, and not the chipotles, but you could throw in a chipotle for some extra kick if you like things spicy.

The [B]Chili and Cheddar Bow Tie Casserole[/B] is another popular one, although we didn't care for it as much as others.

[B]Smothered Sirloin Steak With Adobo Gravy[/B]

Recipe By :Cooking Light Magazine. December 2000. Page: 164.
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground sirloin
1 can (7-ounce) chipotle chiles in adobo sauce
Cooking spray
2 cups thinly sliced onion
1/3 cup beef consomme
1 teaspoon low-sodium soy sauce
1/2 teaspoon cornstarch

Directions.
Preparation time: 9 minutes Cooking time: 21 minutes

1. Divide sirloin into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Drain chipotles in a colander over a bowl, reserving 1/4 cup adobo sauce. Reserve chiles for another use.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties and onion; cook 5 minutes on each side. Add adobo sauce and consomme; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine soy sauce and cornstarch; stir well. Add to pan; bring to boil. Cook 1 minute or until thick. Yield: 4 servings (serving size: 1 steak and 3 tablespoons sauce).

[B]Chili and Cheddar Bow Tie Casserole[/B]

1 (7 ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 ounces)
1 cup thinly sliced green onions
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced fat milk
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray

Preheat oven to 400º
Remove 1 teaspoon adobo sauce and 1 chile from canned chiles, mince the chile. Place remaining sauce and chiles in a ziptop plastic bag; freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; saute 4 minutes. Add onions; saute 1 minute. Stir in the adobo sauce, minced chile, flour chili powder; salt and cumin, cook 1 minute. Gradually add milk, cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro; stirring until cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7 inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400º for 15 minutes or until browned. Yield 6 servings (serving size: 1 1/3 cups).

This is good in hummus....just add as much as you like and adjust to your taste.

Here are two of my favorites. They're both from epicurious (sorry, CL) and they both make for some yummy leftovers.


THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons finely chopped canned chipotle chilies*
1 cup chopped fresh cilantro

3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
3/4 cup sour cream (I use light)
12 5- to 6-inch corn tortillas

*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.

Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Serves 6.

Bon Appétit
November 1998
Entertaining Made Easy


HOT AND SMOKY BAKED BEANS

Serve these hot or at room temperature.
6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Chopped fresh parsley

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

Serves 8 to 10.

Bon Appétit
July 1999


Enjoy! :)
Barrie

Tamara,

I commented on the other chili in adobo thread that I had grilled swordfish basted with adobo sauce for Valentines Day, it was very good.

You can freeze those extra puppies. I plop 1 + some sauce in an ice cube tray, freeze, then pop the frozen blocks into a freezer bag. Then I can pull out how ever much, when ever it is needed.

Does anyone know how long to keep these in the fridge??

Thanks!

There is an excellent chipotle chicken enchilada recipe from Cooking Light that I make all the time, which even my picky DH loves. I'm not sure where to find it though - I found it on another post.

I froze the extra chilis in plastic bags, and they taste great thawed.

There is an excellent chipotle chicken enchilada recipe from Cooking Light that I make all the time, which even my picky DH loves. I'm not sure where to find it though - I found it on another post.

I froze the extra chilis in plastic bags, and they taste great thawed.

Tamara,

If you search the Great Food board for "chipotle", you should pull up some great recipes! There's a great one for Chipotle Tamale Pie (one is a CL recipe, one was posted by kentgirl) and a CL one for Chunky Chipotle Chicken Chili (this one is also quick and easy!).

We really liked the Chipotle-Maple Mashed Sweet Potatoes. I don't remember which issue it was in (August '01 maybe?).

I also made the Mexican Chicken Casserole last night and added a chopped chipotle and some adobo sauce to the onion mixture, as someone had suggested in a post. It really added a lot of spice and flavor.