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sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 7 years ago

I love it in chili.

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angiegeyser
added almost 7 years ago

Chipotle meatloaf

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The Spiced Life
added almost 7 years ago

Like you I love it, so have tons of uses for it. But off the top of my head, I was taught to make tortilla soup by Susana Trilling, who runs a cooking school in Oaxaca (alas I did not learn there!) where a very simple tomato chicken broth is then flavored with the chipotles. It is AWESOME, very brothy and simple compared to most tortilla soups (I love the other kind too).

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nutcakes
added almost 7 years ago

It enhances braises, like short ribs in red wine will if you don't add too much.

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vvvanessa
added almost 7 years ago

i was at a food swap last weekend where someone brought a homemade chipotle mustard. it was amazing!

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added almost 7 years ago

How do I love thee, let me count the ways ... add richness to soups and stews, add heat and smoke to salsa (cooked or fresh) boost up ranchero sauce or adobo sauce, mole, chilaquiles ... a little adobo and lime gives you a fabulous baked or pan seared fish for tacos. You can go dark smoky sweet with adobo, dark chocolate, nutty things like tahini or peanut butter, or you can make it bright and herby with lime and cilantro - either one would be great friends with a grilled lamb chop or maybe a roasted chicken. Who says it can't add a twist to a cookie or .... a scone?

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amysarah
amysarah

amysarah is a trusted home cook.

added almost 7 years ago

Chipotle in adobo is such a great thing to have in the pantry. Wonderful with sweet potatoes - simple mashed ones, mixed in sour cream to top them baked - and best of all, in a sweet potato gratin: just puree a couple of chipotles (or to taste) and add to the cream - gruyere on top works well. Also good in butternut squash puree/soup, especially if you also add a little honey and a squeeze of lime at the end.

Btw, if you open a can but aren't going to use the whole thing, the leftover can be frozen (tupperware or freezer bag.)

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MaryMaryCulinary
added almost 7 years ago

I love it in sauces, but it also makes an amazing chipotle ranch dressing with buttermilk. I ate a bowl of potato salad with this and I don't even like potatoes!

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chl0525
added almost 7 years ago

Oh I love those. We usually take those out of the can and individually bag and freeze each pepper with a scoop of sauce. They pack such a punch that we rarely use more than one in any dish. I put them in anything Mexican or Southwest that I cook. In fact, there are chorizo and potato enchiladas in the works for dinner tonight!

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added almost 7 years ago

Oh YUM those sound DELISH!!!

Chefbaltz
added almost 7 years ago

smoky tomato shrimp pasta: saute some shrimp (patted dry with paper towels), bacon, and garlic in a super hot pan with touch of oil (add the garlic last so it will not burn) to get a good crust on the shrimp. add half alfredo and half marinara sauce with 1 tsp. to 1 Tbsp. chipotles (depending on how much heat you like). serve over pasta.

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mrslarkin
added almost 7 years ago

All such great ideas! Thank you! I recently stirred some into hummus - so so good.

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Stephanie G
added almost 7 years ago

Mix with mayo for super sandwish spread.

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