Leftover chipotle peppers in adobo???

iVillage Member
Registered: 06-30-1997
Leftover chipotle peppers in adobo???
11
Sun, 08-05-2007 - 11:13pm

Hi everyone,

I made the chicken chipotle taco salad a few days ago and I have almost a full can of chipotle peppers in adobo leftover. This is the first time we've ever tried the chipotle peppers and we love the taste, but I don't have a clue as to what to use the rest of these for. Anyone have any ideas???

TIA,
Rebekah

Rebekah

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iVillage Member
Registered: 04-01-2004
Mon, 08-06-2007 - 3:16am

Hi Rebekah,


I freeze it.

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iVillage Member
Registered: 06-30-1997
Mon, 08-06-2007 - 12:48pm

Great idea, Cathy. I think that even if I make another recipe using these peppers, I'll still have at least 3 or 4 peppers & sauce left. We do love the taste of them, but I already have stomach issues with hot & spicy stuff, so I suppose I should freeze the rest of them for now.

I did a search on foodnetwork for recipes and came up with several that I thought were worth trying. It seems to be a staple in chilis and fish tacos. I've never had fish tacos, and it sounds interesting. I think I'll give that a try sometime soon.

Rebekah

Rebekah

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iVillage Member
Registered: 06-18-2006
Mon, 08-06-2007 - 1:33pm

Rebekah, I freeze them too and it works out great. I buy the whole ones and just dump the rest of the can in a freezer bag then smoosh it more or less flat to freeze it. When I want a chile I can just break one off and chop it while it is still frozen.

BTW, I make hamburgers with chopped up green onions and a minced chipotle (maybe three whole green onions and one chipotle with some of the sauce for every 1.25 pound package of ground sirloin), salt and pepper to taste. Really yummy with rf Cheddar cheese.

You might want to try a little less chipotle if you don't much like spicy food. Mags posted a chipotle burger recipe that sounded good too, but I was too lazy to try it since mine is so simple :)

Deb

 
iVillage Member
Registered: 06-30-1997
Mon, 08-06-2007 - 1:47pm

Thanks Deb. DH & DD really like the spicy stuff & I really like it too...it just doesn't like me so much...LOL! DD discovered the spicy bloody mary mix on this last cruise..without the liquor of course. She preferred this to soda all week. I tried just a little sip of it and knew it was way too spicy for me!

Freezing it all together in a ziploc bag sounds simple enough. And simple is my style!

I thought I remembered Mags posting a burger recipe with chipotle peppers. I guess I'm not losing my mind after all! I think the next time I fix up some burgers for the grill, I'll add some green onion and chipotle peppers to it. My Mother gave me a neat little hamburger press the other day, so now I can go ahead and make up my hamburger patties as soon as I get home from the store with my meat. I've got several made up already for DH to throw on the grill in a few days. Too bad I didn't have the chipotle peppers open before I did that!

Rebekah

Rebekah

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iVillage Member
Registered: 12-30-2003
Tue, 08-07-2007 - 4:28pm

Hi Rebekah! I wish I could find these in my store! Love the flavor. I made enchiladas last night using a chipotle seasoning, but I'm sure it would be even better with the real thing. I just broiled some chicken (marinated in cumin, chipotle seasoning, garlic, cilantro, s/p) then shredded it, mixed it with diced mex tomatoes and black beans, here is where I would throw in some of the adobe peppers. I used green chiles but I would sub the chipotles. Roll them up and top with sauce and cheese. Just another idea...

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iVillage Member
Registered: 10-04-2006
Tue, 08-07-2007 - 5:19pm

We just made the white chicken chipotle chili last night, its one our favs:

Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves, cooked and shredded
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save ½ cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
½ cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes,
stirring.

2. Increase heat to medium-high. Add remaining ingredients; bring to a simmer. Cook 20 minutes.

3. Meanwhile, combine remaining 1 can beans and 1/2 cup broth in bowl of food processor.
Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes,
stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese
and cilantro.

















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iVillage Member
Registered: 04-01-2005
Tue, 08-07-2007 - 5:43pm

I just bought some today for the first time. I used it in Dana's black bean salad (YUM!!). I put the rest in the freezer - flattened it out in a small ziploc.


This recipe looks like a good use for some of the leftovers - thanks!

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iVillage Member
Registered: 08-03-2007
Tue, 08-07-2007 - 7:24pm
Wow. My mouth started watering just reading this. I'm definitely going to have to try this one when the chili I just made is gone!
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 06-30-1997
Wed, 08-08-2007 - 10:42pm

Thanks MichaelAnn. I made a white chicken chili some time ago that was a little on the bland side. I'd love to try this one. It sounds great!!! These chipotle chilis have such a nice smoky smell and flavor. I'm sure they're great in this chili!!!

Rebekah

Rebekah

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iVillage Member
Registered: 10-04-2006
Thu, 08-09-2007 - 9:12am

Oh - this one isn't bland at all! The chilis are great, but I think what "makes" the recipe is pureeing some of the beans - it really makes it very rich and creamy - you'd think you poured a quart of heavy cream in it!

















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