Search Results (86 found)
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Sliders with Chipotle Mayonnaise Recipe from Food Network
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A recipe for a mild pepper cheese dip with herbs
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Learn to make homemade chili con carne, a spicy beef stew with regional variations. Chowhound's recipe contains ground beef, tomatoes, cumin, ancho chile powder...
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"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis.
cooking.nytimes.com
Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu This makes enough for a pound of tofu.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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Get Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce Recipe from Food Network
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Get The Cherry-Chipotle Cooler Recipe from Food Network
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This chipotle sour cream adds a smoky kick to creamy corn soup.
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This is a traditional Mexican dish with lots of flavor. Don't afraid of the time it takes, it is SO worth it.
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Get Mexican Smoked Chile Marinade Recipe from Food Network