Macaroni and Cheese with Black Beans and Chipotle

Last week, I came upon this recipe. I was seriously bummed because I wanted it right then, and we already had our food plan together.  And I couldn't possibly go to the store and move things off the day they were planned.  Nope!  So I figured out the calories, and D and I decided to have it yesterday.

Since he had the day off, he made it.  The servings were huge and there was a lot of cheese.  Like next time we are cutting back the cheese (which will save calories as well).

But yes, there will be a next time.

We added pico de gallo on top.

Macaroni and Cheese with Black Beans and Chipotle

FROM: Serious Eats
YIELD: Serves 4
ACTIVE TIME: 30 mintues
TOTAL TIME: 30 mintues

Photo by ALB

Ingredients
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk (used fat-free)
2 eggs
1/2 pound elbow macaroni
1 (15-ounce) can black beans, drained and rinsed
2 whole chipotle chilis packed in adobo, minced, plus 2 tablespoons adobo sauce from can
1 serrano chili or jalapeño chili, finely minced
6 ounces block American cheese, roughly grated or diced (used 2% Velveeta)- next time use 4oz
6 ounces sharp cheddar cheese, roughly grated or diced- Next time use 4oz
1/4 cup roughly chopped fresh cilantro leaves and tender stems
4 finely sliced scallions
Added Pico de Gallo (but not in NI)

Preparation
1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

2. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilies, serrano or jalapeño, evaporated milk mixture, and cheeses. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in cilantro and scallions, reserving some for garnish. Transfer to serving bowl, top with remaining cilantro and scallions, and serve immediately.

Nutritional Information (from MyFitness Pal)
Used FF Evaporated Milk, and 6oz of each cheese
Calories: 677; Total Fat: 22 g; Saturated Fat: 11 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 161 mg; Sodium: 1438 mg; Potassium: 412 mg; Total Carbohydrate: 80 g; Dietary Fiber: 8 g; Sugars: 18 g; Protein: 40 g

Santa Fe Black Beans, Revisited

So in 2014, the first thing I cooked was Santa Fe Black Beans.  Looking for a "Mexican Side" I found that recipe.  I decided to alter it, as my review was the beans were crunchy.  So I did.  Crazily, it was the first recipe I made for us in 2015.

It took me about 30 minutes to make, but that is because I am a really slow chopper (It took me the whole time D was making the chicken to make this).

We had with Chicken with Chorizo and Tomato Salsa.

Santa Fe Black Beans, Revisited

Photo by ALB

Adapted from Cooking Light
Serves 4

Ingredients
1 TBSP Canola oil (use PAM if you have it)
1 C Onion, chopped
4 Garlic Cloves, minced
1 Chipotle Pepper in Adobo, seeded and chopped
1 15 oz can Black Beans, not drained
1 1/2 tsp Lime Juice
1/4 C Cilantro, chopped
2 oz Queso Fresco, crumbled.

Preparation
Add oil to a medium-sized frying pan.  Heat on Medium-high.  Add onions, garlic, and chipotle and sautee for 5 minutes, until the onions are soft and translucent.

Open can of black beans, and pour into medium-sized pot.  Add lime juice and onion mixture.  Mash mixture.  Heat until hot.

Serve, garnished with cilantro and queso

Nutritional Information (from My Fitness Pal)
Calories: 184; Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 8 mg; Sodium: 597 mg; Potassium: 72 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 4 g; Protein: 10 g

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

So this is an odd little soup.  Why?  Well it isn't really a chowder, or at least what I think of as chowder. More of a chicken soup with lots of stuff in it.  It is really good and the chipotle gives it a kick.

D thought it was weird to blend up the onion, carrot and celery.  

We both liked it. We each had 2 servings.

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

This hearty chicken chowder makes enough to feed a crowd and is simple to prepare on a weeknight.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)

Ingredients
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extravirgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Preparation
Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.

Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Nutritional Information
Calories: 246; Calories from fat: 23%; Fat: 6.2g; Saturated fat: 2.3g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.8g; Protein: 24.5g; Carbohydrate: 21.8g; Fiber: 3.5g; Cholesterol: 60mg; Iron: 1.7mg; Sodium: 672mg; Calcium: 52mg

Cooking Light DECEMBER 2004

Chipotle Macaroni and Cheese with Bacon

So I mentioned the other day (either here or on Facebook or outloud) that I am partial to Creamy Mac and Cheese versus Mac and Cheese Casserole (the kind with egg).  Don't get me wrong, I'll eat my weight with either.

Anyway, Homesick Texan posted a new recipe. I read it. It was the Creamy version.  And it has bacon. I must have it!

D said ok, but we both agreed to no cotija because it is a pain in neck to find, and it is too much  for the amount we will use before it goes bad. Plus since it was labeled as optional, well that was fine too.

D made this.  It was thick and creamy.  Unfortunately, I seemed to bite down on a big piece of garlic in my first bite so that's all I tasted.  When I said it was overpowering garlic, D looked at me like I had 4 heads.  He said the chipotle was awesome. I asked what chipotle?  I still liked it, but I need to have it again.  The texture was excellent.

So now we have to have again, so I can verify it was as good as he said.  The horror!!!!

Update: D made this with 2 cloves of garlic.  It was very good.  We had with the cotija cheese because we actually have a bag of it.  You should make this.

Chipotle Macaroni and Cheese with Bacon

Photo by ALB

(Adapted from the NY Times)

Ingredients
2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional, but delicious!) - didn't use
4 pieces of cooked bacon, chopped
1 tablespoon of butter

Preparation
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.

Nutritional Information (from My Fitness Pal)
Servings: 4
Calories: 617; Carbs:54; Fat: 26; Protein: 40; Sodium: 1759; Fiber: 3

Kroger - Elbow Macaroni Noodles, 2 c (dry): 800
Friendly Farms (Aldi's) - 2% Reduced Fat Milk, 2 cup: 240
Kroger - Small Curd Cottage Cheese, 1 cup: 220
Embasa - Chipotle Peppers In Adobe Sauce, 2 tbsp (31g) with sauce: 15
Spices - Mustard seed, yellow, 1 tsp: 15
Generic - Fresh Garlic Clove, 1 Clove: 4 Spices - Cumin, 0.13 tsp: 1
Kroger - Shredded 2% 4 Cheese Mexican Blend, 3 cup: 960
Butter - Salted - Butter-salted, 1 tbsp: 102
Spices - Morton's Iodized Salt, 1 tsp: 0
Spices - Pepper, black, 1 tsp: 5
Kroger - Fully Cooked Bacon - Kroger, 4 Slices: 107

Spicy Fried Corn with Bacon and Chipotle

So this is really good. Not sure why it took us so long to have, but we need to have again.

When I plugged it into myfitnesspal, I got vastly different NI than what Amy got.  So I'll post both.  We had with Beer Can Chicken.

Spicy Fried Corn with Bacon and Chipotle

Photo by ALB

Originally from the New York Times.
Servings; 4
Posted by Aimster04 (Amy)
Amy's Notes: I have made this recipe with fresh and frozen corn and it was excellent both ways. I only used 3 pieces of bacon, and extra chipotle, we like the heat. The serving size is small (about 1/2 cup). I doubled the recipe and it still went quickly.

Ingredients
4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped (Al used 7 slices)
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt  (Al's note- didn't use)
3 tablespoons fresh chopped cilantro (Al used 1/4 C)
Sour cream, for serving (optional) (Al used 4 TBSP, low fat)

Preparation
1. Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.

2. Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

Amy's Nutritional Information
270 Calories; 20g Fat (65.2% calories from fat); 6g Protein; 18g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 470mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. The above is as written with 1T sour cream per serving

Al's Nutritional Information
Per Serving: Calories: 159; Carbs: 30; Fat: 8; Protein: 6; Sodium: 349; Fiber: 0

Ingredients Al Used:
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ears
Aldi's Appleton Farms - Premium Sliced Bacon, 7 Pan Fried Slices (15g)
Embasa - Chipotle Peppers In Adobe Sauce, 2 tbsp (31g) with sauce
Cilantro - 1 Cup, 0.25 Cup
Friendly Farms (Aldi - Light Sour Cream, 4 tbsp

4 Smart Points (my additions/subtractions at 4 servings)

Shrimp Pasta with Creamy Chipotle Sauce

D found this recipe on moderncomfortfood.com.  He must have had a craving for something he found. 

Anyway, he made it.  It was pretty good.  But it was not spicy.  For lunch the flavor melded more, and got a little more heat, but still not a lot.  He used 2 chipotles.

I'd say we could have again, but back off on the onions.  There seemed to be a lot. Or I just managed to get all of them.  Using fat-free half and half would reduce the calories by 60/serving.

Shrimp Pasta with Creamy Chipotle Sauce

Ingredients
8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil (used 1 TBSP butter)
1 small onion, chopped
2 garlic cloves, peeled and minced (used 6)
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed, sliced (used 3 large)
1 or more canned chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce (used 2)
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk (used regular half-and-half)
1/4 cup chopped fresh cilantro (coriander greens, dhania, etc.)
Salt and pepper, to taste
(Optional) 1/4 cup grated cotija or parmesan cheese (used 1/8 C of parm)

Preparation
Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.

Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes.

Reduce the heat to medium-low and stir in the chipotle(s), shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste.

Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese, if used, and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish.

Serves 4 as a main course.

Nutritional Info per serving (from Myfitnesspal.com)
Calories: 501; Carbs: 54; Fat: 15; Protein: 29; Sodium: 506; Fiber: 4

Ingredients used to calculate
Barilla - Linguini- Original, 8 oz
Onions - Raw, 1 small
Garlic - Raw, 6 clove
Countryside Creamery (Aldi) - Sweet Cream Butter Salted, 1 Tablespoon (14g)
Vegetable - Green Bell Pepper (Raw), 1 Cup, chopped (149 g)
Tomato - Plum (Medium), 4 medium
Herdez - Chipotle Pepper In Adobo Sauce, 2 pieces
Spices - Cumin, 0.5 tsp
Aldi - Sea Queen - Large Cooked Shrimp, 16 oz (114g)
Mc Realemon - Lemon Juice, 2 teaspoon
Aldi Friendly Farms - Half &Half, 24 tbsp
Cilantro - 1 Cup, 0.25 Cup
Aldi Priano - Parmesan Cheese - Freshly Shredded, 1/8 cup
Kroger - Coarse Kosher Salt, 1/4 tsp
Spices - Pepper, black, 0.5 tsp

Chipotle Chicken Taco Salad

I have no idea how I found this recipe, but I'm glad I did.  D grilled the chicken with some taco seasoning and it came together fairly fast.  The colors were really bright and it was very tasty.  I only wish we had tortilla chips but we don't keep them in the house.   Would have again.

Chipotle Chicken Taco Salad

Photo by ALB

Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.

Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce (used more)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved (used grape tomatoes)
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information
Calories: 249; Calories from fat: 30%; Fat: 8.2g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 23.3g; Carbohydrate: 25.1g; Fiber: 7g; Cholesterol: 50mg; Iron: 2.2mg; Sodium: 650mg; Calcium: 106mg

Cooking Light AUGUST 2006

Chipotle Tamale Pie

So the other night when D and I were out I had the most bland dish ever in a restaurant. So bland, in fact, I didn't eat it.

Fast forward 3 days, and D makes this. I told him if the beef in here had been shredded instead of ground, it was how I had expected the bland dish to taste. This was wonderful. Full of flavor, spicy, but not burning my tongue off (I do like things spicier than most, so it may still be spicy). The bread on top was good.

I have no idea how easy it could have been. Just I would have again. And it didn't even have cheese in it!

Chipotle Tamale Pie

This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup.

Photo by ALB

Yield: 8 servings (serving size: 1 cup)

Ingredients
1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce (I think D used Chipotle Tabasco)
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten

Preparation
Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.

Nutritional Information
Calories: 329; Calories from fat: 30%; Fat: 11g; Saturated fat: 4.7g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 0.8g; Protein: 16g; Carbohydrate: 41.7g; Fiber: 5.8g; Cholesterol: 64mg; Iron: 4.2mg; Sodium: 655mg; Calcium: 157mg

Cooking Light JANUARY 2001

Tex-Mex Beef Tacos

So I will fully admit, beef tacos aren't usually something you need a recipe for, unless you are me, and can screw up a pot of boiling water.

But lately Mondays have involved me cooking dinner because D has to work the late shift. Yesterday was different as he wasn't getting off work until 10. So I couldn't even just eat a snack and wait for him. I found this recipe and was pretty sure I could handle cutting up an onion. So I put it on the list.

It was pretty easy to make. As usual, the hardest part was timing it with the side (Bacon Chipotle Refried Beans). Everything was in one pan.

It had a lot of taste and spice. I really liked it. I wish the portions were bigger but eh.

I would have again.

Tex-Mex Beef Tacos

Photo by ALB

Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield: 10 servings (serving size: 1 taco)

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutritional Information
Calories: 266; Calories from fat: 25%; Fat: 7.3g; Saturated fat: 2.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.5g; Protein: 13g; Carbohydrate: 27.6g; Fiber: 4.6g; Cholesterol: 31mg; Iron: 1.9mg; Sodium: 547mg; Calcium: 25mg

Cooking Light MAY 2004

Garlic-Chipotle Chicken Tacos

D made these.  You should too.
We had with Baked Black Beans with Chorizo.

Garlic-Chipotle Chicken Tacos 

Yield: Serves 4 (serving size: 2 tacos)

Ingredients 

1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlets
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas
1/2 cup shredded green leaf lettuce

Preparation 
1. Preheat grill to medium-high heat.

2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.

3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.

4. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.

Nutritional Information 
Calories: 312; Fat: 9.8g; Saturated fat: 0.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 2.8g; Protein: 29.5g; Carbohydrate: 27.8g; Fiber: 4g; Cholesterol: 66mg; Iron: 1.4mg; Sodium: 533mg; Calcium: 60mg

Cooking Light JUNE 2012

Chipotle Mashed Potatoes

This was good and spicy. We had with Bottle O' Beer Chicken Thighs. Would have again.

D made these the way he makes mashed potatoes. He didn't return the potatoes to the sauce pan.

Chipotle Mashed Potatoes

Pre 10 min
Cook 25 min
Serves 4
From Weight Watchers Mag Jan/Feb 2008

1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low fat buttermilk
1/2 tsp. chopped canned chipotles en adobo (can more or less depending on how spicy you like it)
1/2 tsp. kosher salt
1/4 tsp. black pepper

1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain well in a colander.
2. Combine the buttermilk, chipotle, salt, and pepper. Stir until blended. Set aside.
3. Return the potatoes to the saucepan. Cook over low heat, stirring constantly until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk.

serving size 2/3 cup
98 cal
0 G fat
3 G fiber

Refried Pinto Beans with Chipotle

So I don't know how we never had this before. But this is one of those recipes that makes me question why we go out to eat. It was really good. Spicy, and you could taste the bacon. D said they were easy.

We had with burritos.

Refried Pinto Beans with Chipotle

Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Yield: 6 servings (serving size: about 1/2 cup)

3 applewood-smoked bacon slices, finely chopped
1/2 cup chopped onion
3 cups cooked pinto beans
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

CALORIES 181 (28% from fat); FAT 5.7g (sat 1.8g,mono 2.4g,poly 0.7g); IRON 1.9mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 24g; SODIUM 310mg; PROTEIN 9.1g; FIBER 8g

Cooking Light, DECEMBER 2007

Grilled Chipotle Marinated Chicken

D made this for July 4. It was so juicy and flavorful. It was not spicy at all. Definitely having again. We had with Fiesta Pasta Salad.

Grilled Chipotle Marinated Chicken

Photo by ALB

Servings Per Recipe: 12

Ingredients
3 cloves garlic
3/4 cup chopped onion
6 tablespoons chopped canned chipotle chilies with some of the adobo sauce (the whole can...D seeded)
3/4 cup apple cider vinegar
1/2 cup water
1/3 cup lime juice
4 teaspoons ground cumin
3 tablespoons paprika
1 tablespoon salt (optional)
1/2 teaspoon black pepper
hot sauce to taste (optional)
2 cups Worcestershire sauce (not a typo)
2 (3 pound) whole chickens, cut into pieces


Directions
Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.

Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.

Grill chicken until juices run clear, turning frequently, about 20 minutes.

Nutritional Information
Calories: 342; Total Fat: 17.6g; Cholesterol: 97mg; Sodium: 1160mg; Total Carbs: 12.5g; Dietary Fiber: 1.2g; Protein: 31.2g

From allrecipes.com

Chipotle Chicken Cheesesteaks

These were good. Very easy to prep. D and I both thought the portions were small, but maybe that's why I have a weight problem.

They were spicy in a good way. I increased the onions and peppers to help with the size. We had with fries.

Chipotle Chicken Cheesesteaks

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield: 4 servings (serving size: 1 sandwich)

1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 teaspoons bottled minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
4 (2-ounce) submarine or hoagie rolls

1. Remove 1 chile (I used 2...and seeded) and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

CALORIES 388 ; FAT 13g (sat 5.7g,mono 5.1g,poly 1.2g); CHOLESTEROL 71mg; CALCIUM 322mg; CARBOHYDRATE 35.2g; SODIUM 605mg; PROTEIN 32.8g; FIBER 3.3g; IRON 2.8mg

Cooking Light, MAY 2010

Chipotle Blue Chili

So, I got this recipe from grouprecipes.com. I made it. It made a ton. 8 pounds of meat!!!

D wished I had seeded the chipotles. It was really spicy but I liked it.

Chipotle Blue Chili

Ingredients
3 tablespoons extra virgin olive oil
6 pounds uncooked stew meat
2 pounds pork breakfast sausage with sage
2 large white onions chopped fine
14 ounce can beef stock
2-1/2 ounces canned chipotle peppers in adobe sauce chopped fine
2 squares bittersweet chocolate
14 ounces canned salsa verde
24 ounces bottled dark beer
1 ounce top shelf tequila
2 limes juiced
1 teaspoon salt
6 tablespoons freshly ground black pepper
3 tablespoons liquid smoke
6 tablespoons chili powder
6 tablespoons ground cumin
1 bunch green onions sliced
2 cups 4 blend cheeseDirections
Heat olive oil in large cast iron pot on high heat.
Add beef and cook until browned stirring occasionally.
When browned remove from pot and set aside then drain well.
Brown sausage and chopped onions until sausage is browned then drain well.
Return beef to pot along with remaining ingredients then stir well.
Cover and simmer on medium heat for 4 hours stirring occasionally.
Serve in bowls with cheese and green onions as garnish.

Chipotle Lime Flank Steak

So D made this. He didn't use the garlic oil, because we don't have any. He upped the garlic. Also we used a London Broil because it was on sale for $3. Finally, we didn't do the reserve marinade thing, because the one time we have done it, we got food poisoning (not on this recipe), so no reserve marinades in our house.

Taste was fantastic. The flavors went all the way through the steak. We had with Fiesta Rice which complimented this well.

Chipotle Lime Flank Steak
Source: CLBB
Serves: 4
Posted by: Kate (KateWD)
October 20, 2004

Notes: Nutritionals exclude garlic oil, I did use the oil, which would add 1.5 HU’s per serving. Leftovers make great fajitas.

Ingredients:
1 (1 1/2 pound) flank steak
4 chipotle chiles canned in Adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or
overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness.

Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.

Nutritional Info: Per Serving (4 servings excluding garlic oil): 200 Calories; 3g Fat (13.8% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.

Chipotle Sloppy Joes

I made these and I made them too spicy. So seed the chipotle. They were really easy to make.
Leftovers were less spicy...I could make them again.

We had with the raw spring salad, and chipotle scones.

Chipotle Sloppy Joes

Photo by ALB

Yield: 5 servings (serving size: 1 sandwich)

Ingredients
Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin (96/4)
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted

Instructions
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.


CALORIES 273 ; FAT 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); CHOLESTEROL 48mg; CALCIUM 84mg; CARBOHYDRATE 32.1g; SODIUM 724mg; PROTEIN 23.3g; FIBER 3.4g; IRON 3.7mg

Cooking Light, APRIL 2009

6 Smart Points (my additions/subtractions at 5 servings)

Snapper Tacos with Chipotle Cream

I made this one all by myself. It involved a lot of chopping. It was pretty good. I didn't follow the serving size except the Chipotle Cream. We had with Chili-Corn Mashed Potatoes

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced (I didn't seed)
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas


Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato (I kept these separate since D doesn't like tomatoes and I don't like onion); set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.


Yield: 4 servings (serving size: 1 taco)

CALORIES 340 (21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 108mg; CARBOHYDRATE 38.1g; SODIUM 896mg; PROTEIN 28.1g; FIBER 3.3g

Cooking Light, SEPTEMBER 2002

Santa Fe Meat Loaf

So I had to make this. It worried me a little, as I have never made a meatloaf. But it was pretty easy. Time wise, it took awhile. We had with Simply Potatoes tossed with Southwest Seasoning.

Santa Fe Meat Loaf


Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread.

Ingredients
Cooking spray
1/2 cup chopped onion
1/3 cup finely chopped red bell pepper (I used 3/4 of a green pepper)
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 garlic cloves, minced (I used 6)
1 tablespoon minced canned chipotle chile in adobo sauce (I used 2 chipotles...didn't seed...didn't measure)
1/2 pound 7% fat ground turkey (I used 93-7 ground beef)
1 pound ground turkey breast ( I used 93-7 ground beef)
3/4 cup dry breadcrumbs
2/3 cup mild chunky salsa, divided
1 teaspoon dried oregano
6 slices 30%-less-fat center-cut bacon (such as Oscar Mayer), cooked and crumbled
2 large egg whites
3/4 cup (3 ounces) reduced-fat finely shredded Mexican-style four cheese blend (such as Kraft 2% milk)

Preparation
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Stir in chipotle chile; sauté 30 seconds. Remove from pan; cool. Combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites in a large bowl.

Place half of turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour and 25 minutes (more like 40 minutes...since I used beef) or until a thermometer registers 165°. Let stand 10 minutes. Remove from pan; cut into 12 slices.

Yield: 6 servings (serving size: 2 slices)

Nutritional Information
CALORIES 288 (33% from fat); FAT 10.5g (sat 4g,mono 3.3g,poly 1.6g); IRON 2.2mg; CHOLESTEROL 88mg; CALCIUM 256mg; CARBOHYDRATE 14.8g; SODIUM 876mg; PROTEIN 31.5g; FIBER 1.4g

Cooking Light, MARCH 2006

Honey-Chipotle Barbecue Chicken Sandwiches

D made these Saturday night. We LOVE spicy food.

This...both of us thought it was way too spicy. Both of us had trouble actually tasting anything because the heat was overpowering. D said he seeded one pepper but not the other (which is usual for us). Over all we don't think we'll have again, because we both like the Chipotle BBQ Chicken better.

Honey-Chipotle Barbecue Chicken Sandwiches

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Yield: 4 sandwiches (serving size: 1 sandwich)

CALORIES 424 (25% from fat); FAT 11.8g (sat 3.9g,mono 4.7g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 211mg; CARBOHYDRATE 45.1g; SODIUM 765mg; PROTEIN 34.5g; FIBER 2.6g

Cooking Light, MAY 2005