Chipotle Overflow

April 29, 2009 9:15 AM

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions.

The package contained chipotle salsa, hot sauce, mustard, adobo sauce, pickled chipotle peppers, BBQ sauce, even some chipotle cheese. I am drooling with anticipation. Now I just need some recipes. Please help.

posted by netbros to food & drink (15 answers total)

No recipes off the top-of-my-head, but I put chipotle hot sauce on just about everything, especially the sometimes bland frozen dinners and canned soups I eat for lunch at work.
posted by JoanArkham at 9:20 AM on April 29, 2009

Make your standard chili con carne, add some chipotles in adobo sauce.
posted by sciencegeek at 9:22 AM on April 29, 2009

chop up a few of those chipotle peppers and blend into mashed potatoes.

the chipotle hot sauce (I'm guessing it's Bufalo brand) is fantastic on many things. Pasta + Parmesan + Chipotle Sauce = yum. Put it on sandwiches and burgers, nachos and tacos. It's the bomb.
posted by mcstayinskool at 9:24 AM on April 29, 2009

Chipotle is a great addition to butternut squash soup -- or anything involving squash/pumpkin/etc. I use either flakes (I have dried flakes in a shaker, like regular hot pepper flakes) or adobo sauce.

It's also a tasty addition to tuna salad.

And vegetarian chili. (I assume also non veg chili, but I don't make that)

And I bet the chipotle cheese would be great with scrambled eggs, or black beans, or both -- breakfast burritos, anyone?
posted by kestrel251 at 9:24 AM on April 29, 2009

Adobo sauce makes a great addition to rice and beans.

I love dipping grilled steak in mustard--a grilled steak dipped in chipotle mustard sounds heavenly.

One of my favorite no-effort meals involves throwing some chicken in a crock pot with some salsa and letting it cook until the chicken falls apart, then serving it with warm tortillas and rice. The smoky goodness of the chipotle would elevate that nicely. (you could also just simmer it in a pot on low for a couple of hours, no crock pot required)

Chipotle macaroni and cheese sounds pretty rad. This is my favorite decadent recipe; depending on whether you've got chipotle jack or chipotle cheddar, substitute some of the cheese in the recipe for some of what you've got, and leave out the nutmeg.

One of the few redeeming features at my kids' favorite restaurant is an apple-chipotle vinaigrette that I have yet to try making, but this sounds similar (I would use real sugar though). It would be great on a Cobb salad.
posted by padraigin at 9:27 AM on April 29, 2009

I fry an egg and pile a couple of corn tortillas with homemade chipotle salsa and some cheese, making an eggs-benedict-style breakfast thing that is pretty amazing.
posted by xueexueg at 9:31 AM on April 29, 2009

Adobo is great in quesodillas, just spread a thin layer on one of your tortillas and put in some beans and cheese and you have good stuff.
posted by BobbyDigital at 9:42 AM on April 29, 2009

Also, I've said it before and I know I probably sound like a shill, but I really like Tastespotting for finding recipes. It is a food blog aggregator and searchable. Has pictures and links to the originating blog. I just did a search for chipotle and I'm hungry now.

Go take a gander. There's even a cake.
posted by sciencegeek at 9:42 AM on April 29, 2009

Further to padraigin's mac n cheese idea, this recipe is delish.
posted by Conductor71 at 9:55 AM on April 29, 2009

I quite like Chipotle Mashed Yams with the adobo sauce and chopped chipotles. The recipe linked says to bake the yams, but you can boil them with skins on, mashed potato-style.
posted by urbanlenny at 10:15 AM on April 29, 2009

Chipotle mayo? Mix a couple spoonfuls of adobo and maybe a chopped chipotle pepper or two with a squeeze of fresh lime juice and about a cup of mayo. I keep it around most of the time for sandwiches. It's creamy and spicy and smoky, and makes for a tasty sandwich even if all you have is meat and bread. It'll keep in the fridge for... I don't know, it seems to last a good long while. I toss it and mix up a new batch if it separates or looks off, but I usually run out before that happens.
posted by Meg_Murry at 10:26 AM on April 29, 2009 [1 favorite]

Oh! Also--I once had something that involved chipotle-flavored sour cream over the main dish, with fried plantains on the side. Chipotle + sour cream + sweet plantains is an awesome combination.
posted by Meg_Murry at 10:29 AM on April 29, 2009

chipotle blended into yogurt/mayo makes a great condiment for rice and beans, tacos, scrambled eggs, and lots of other things.

chipotle/roasted tomatillo/roasted garlic salsa is great and easy to make.
posted by skwm at 10:45 AM on April 29, 2009

Here's one way I like using the chipotle in adobo sauce:

1) Take the chilies out of the sauce and wipe off the sauce (no need to rinse or get too fussy).
2) Put in blender to create a paste, you may need to add a T or so of H2O to loosen it up. Add a garlic clove if you like.
3) Build a marinade using the paste and some honey-- this to taste, you want to get a bit of sweet to counter the smoky spice but note that since it's a marinade it's OK if it seems too strong to eat straight.
4) Use marinade to coat pork tenderloin or chicken pieces. Let sit for a couple hours or overnight.
5) Grill.
6) Eat.

Yum.
posted by donovan at 2:29 PM on April 29, 2009

Let me begin by saying that I have not tried what I am about to suggest, nor do I have a proper recipe for it. I just recall a friend telling me that one of this favorite things to cook at the moment was bacon with brown sugar and chipotles in adobo. I'm pretty sure that this was done in an oven (I make bacon on a sheet pan in an oven anyway). I suspect the easiest thing to do would be to make a paste of the chipotles/adobo, brush that on the bacon, sprinkle on the brown sugar and bake the strips on a sheet pan in an oven at 350-400 until they're done to your liking (I don't like my bacon too crispy, but this seems like it should have some crispiness to it).

I may have to try this now.
posted by 6and12 at 7:22 AM on May 2, 2009