Preheat the oven to 400 degrees Fahrenheit.
Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
Add the chicken, onion and paste mixture.
Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
Serve.
Season chicken with garlic powder, salt, and pepper.
Heat oil in a skillet over medium to high heat. Saute chicken in the hot pan until browned, about 5 to 8 minutes per side.
Mash chipotle peppers in a bowl with a fork and mix with cream. Pour over browned chicken and simmer until chicken is fully cooked, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
dd onion, garlic and minced chipotle to the oil. Fry quickly
ith practice!).
Puree the Chipotle peppers in a processor with
aramelized. Add chicken broth and chipotle chile; let simmer 20 minutes
mount significantly from the original recipe adding about 2 tablespoons total
nd caramelization begins. Add tomatoes, chipotle, and oregano and cook till
SErve with tortilla chips and Mexican crema.
he beef with ease. Double recipe to freeze ahead for a
GET all ingredients needed for recipe and place in work station
rozen and use for any Mexican/Southwestern recipe whic calls for red
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
First prepare the chipotle crema by combining all the
Heat oil in a large skillet over medium heat; cook and stir potatoes, onion, and garlic in the hot oil until onion is softened, about 7 minutes. Add ground beef, seasoned salt, and garlic salt; cook and stir until ground beef is browned and crumbly, 10 to 15 minutes.
Blend chipotle peppers in adobo sauce and water in a blender until sauce is smooth. Pour sauce into ground beef mixture; cook and stir until potatoes are tender, 10 to 15 more minutes.
Layer each tostada with chipotle beef, sour cream, and Mexican cheese blend.
an drippings.
Place the chipotle peppers in a bowl, and
nd mince the garlic and chipotle peppers.
Turn on an
br>Place the mayonnaise and chipotle chiles in a food processor
br>Dice 2 tomatoes and chipotle peppers, add with sauce and
read crumbs, fresh cilantro,chopped chipotle in adobo, cumin, and Montreal
ore minutes. Add black beans, chipotle and cumin, cook for an