chipolte peppers

[buddie]

oh i have just discovered these wonderful peppers and would love some recipes that you have tried and loved using them.

Thanks in advance

[lorilei]

There are so many wonderful uses for these smokey treasures

I use mine often in any dish that could use some kick -- including chili, quesadillas and sauces.

One of my favorite ways of using the smokey chipotle flavor is making chipotle cream. I serve this with baked polenta, tacos and a myriad of other dishes!

E-Z CHIPOTLE CREAM

1 cup sour cream (fat free, if you wish)
2 chipotle peppers (canned, in adobo), chopped
1-2 tsp adobo sauce

Mix the above ingredients well -- and serve. Will keep for a week or more if refrigerated.

[Vanessa]

CHIPOTLE SALSA
M.S. Milliken & S. Feniger
4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
8 ripe Italian Roma tomatoes, cored
12 garlic cloves, peeled
2 quarts water
2 tablespoons salt
1/2 teaspoon pepper

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.

Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

Yield: 6 cups

CHIPOTLE GRILLED SHRIMP
M.S. Milliken & S. Feniger
1 1/2 pounds (about 40) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.

Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

Yield: 6 servings

CHIPOTLE AIOLI
Gourmet Magazine
1 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
1 tablespoon minced garlic

Combine all ingredients in a bowl and set aside to allow flavors to develop.

Yield: about 1 1/2 cups

ROASTED PUMPKIN SOUP WITH CHIPOTLE CREAM
Joanne Weir (Chef)
1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce


Preheat the oven to 375 degrees. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg. Season to taste with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

Yield: 6 servings.
MEXICAN FIESTA DIP
Young and Restless
1 medium to large can refried beans
3 avocados, chopped
2 teaspoons lemon juice
Salt, pepper, to taste
1 large container sour cream
1 chipotle in adobo, chopped
1 bunch green onions, chopped
2 large tomatoes, seeded and chopped
1 to 2 cans sliced black olives
6 ounces grated cheddar cheese for garnish
1 package tortilla chips


Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA
Bobby Flay
Chipotle butter:
2 sticks (1 cup) unsalted butter, softened
1 canned chipotle pepper in adobo
2 garlic cloves
3 tablespoons coarsely chopped red onion
Salt and freshly ground pepper

Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.

Tomatillo Salsa:
10 medium tomatillos, husked and coarsely chopped
3 tablespoons finely diced red onion
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
3 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper, to taste

48 large shrimp, shelled and deveined
Chipotle Butter
Salt and freshly ground pepper

Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa

Yield: 8 servings




[This message has been edited by Vanessa (edited 09-28-2000).]

[Gail]

Originally posted by Vanessa:


SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA
.... Can be refrigerated for 1 day, bring to room temperature before u

...Tomatillo Salsa: ...
Serve on platter alongside Tomatillo Sa

Yield: 8 servings

Vanessa, it's not nice to tease us.

Have we perhaps lost something?

[This message has been edited by Gail (edited 09-27-2000).]

[lindrusso]

I'm so glad you asked this question buddie! I too have just discovered chipotle chile and am in love!

Vanessa - I can't wait to try the shrimp with chipotle butter - my mom just sent some large, lovely-looking shrimp to me in the mail and I think I'm going to have to give this a try. It's always nice to fire up the grill this time of year - you never know when that last-chance-before-winter will come! Thanks for posting!

[lorilei]

Here's more

CHIPOTLE CHILI POPOVERS

3 eggs
1 cup milk
2 tablespoons melted butter
1 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons chipotle chili paste
1 tablespoon toasted and ground cumin seed

Preheated oven 425 degrees.

Combine the eggs, milk and butter, beat until smooth. Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well.

Pour the liquid ingredients in and quickly stir to combine and eliminate all lumps. Pour the batter into the muffin tins filling 3 quarters full.

Place the popovers into the oven and bake for 35 minutes. Serve immediately.
Yield: 6 to 8 popovers
________________________________

This is great with french bread or tortilla chips, or as is on a spoon!


CHIPOTLE PESTO

4-5 chipotle peppers
1/3 cup cooking oil (you might find olive oil to be too strong a flavor for this pesto)
1/2 cup parmesan cheese
1/2 cup pine nuts or walnuts (walnuts or less expensive and taste just fine)
1-2 cloves of garlic

Remove stems and seeds from chipotles. Next, gently boil them in water for re-hydration. Remove and cool Crush garlic or chop into tiny pieces.

In a blender, combine cooking oil and garlic. Let sit for fifteen minutes so that oil has a chance to soak the flavor of the garlic.

Add chipotles and blend until smooth. Next, add nuts slowly and blend. More oil may be necessary to allow the nuts to blend to the consistency that you want them.

Spoon this mixture into a bowl and stir in parmesan.

The parmesan should be salty enough, but you may find that you need to add a little salt.

[buddie]

that sounds GREAT!!! thanks!

[Vanessa]

Lori that chipotle pesto sounds perfect for friends that love chipotle.
Lindrusso Goya has chipotles en adobo. Hope you enjoy the recipe...Yes this time of the yr is great to use the BBQ since Old Man winter will soon come!

[kentgirl]

The absolutely best recipe I have ever made using chipotle peppers is Chipolte Tamale Pie. Every time I make this, I get rave reviews from my family---and they can be very picky!

Here's the recipe:

Chipotle Tamale Pie
Makes 6 servings

3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons ground cumin
1 can (15 ounces) pinto or red beans, drained
1 can (8 ounces) stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced (about 1 tablespoon)
1 to 2 teaspoons adobo sauce from canned chilies
1 cup (4 ounces) reduced-fat shredded Cheddar cheese
1/2 cup chopped fresh cilantro
1 package (8 1/2 ounces) corn bread/muffin mix
1/3 cup 1% low-fat milk
1 large egg white

1. Preheat oven to 400°F.
2. Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until turkey is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin.
3. Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.
4. Spray 8-inch square baking dish with nonstick cooking spray. Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.
5. Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Per Serving:
Calories: 399
Total Fat: 12 g
Dietary exchanges: ½ Fat; 2½ Starch; 1½ Vegetable; 2½ Lean Meat

[lindrusso]

Vanessa - just wanted to let you know that I tried the shrimp with Chipotle Butter and they were wonderful. We didn't have 48 shrimp, so we cut the recipe in half but added twice the garlic - it was like scampi with a kick!

Now on to the Chipotle Popovers, the Chipotle Pesto, and the Chipotle Tamale Pie...yum....

[Vanessa]

Hi Lindrusso. Glad you liked the recipe!

[bijoux22]

Thankyou Kentgirl for the Chipotle Tamale Pie. I made a few substitutions (we don't eat meat) and loved it. Thanks for a great dinner idea!