Oh my gosh. This is so. Good.
And if you try to stay away from red meat, I bet it works great with chicken too.
Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.
- 1 1/2 pounds boneless beef round steak
- 1 (14.5 oz) can diced tomatoes
- 1/3 cup chopped onion
- 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
- 1 tsp dried oregano
- 1/4 tsp cumin
- 1 garlic clove, minced
- 6 (9 or 10 inch) flour tortillas
- 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
- Pico de Gallo salsa*
*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.
- 3 roma tomatoes, chopped
- 1 onion, chopped
- 2 jalapeno peppers, chopped
- juice of 1 lime
- 1/2 tsp salt
Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.
Continue reading Beef chipotle burritos
I really, really enjoy this recipe.
Just make sure you properly mince up the chipotle peppers, or else you’ll really clear out your sinuses in every other bite.
This one is adapted from Crock-Pot Classic Recipes, which I’ve been using a lot lately.
- 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
- 1 tsp salt
- 1 tsp cumin
- 1 bay leaf
- 3 to 4 chipotle peppers in adobo sauce, minced*
- 1 medium yellow onion, diced
- 1 (15.5 oz) can black beans, rinsed
- 1 (15.5 oz) can great northern beans, rinsed
- 1 (14.5 oz) can crushed tomatoes, undrained**
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
*Use your judgement here. The original recipe dictates only one pepper, which I obliged by the first time I made this recipe, but it is not enough. Also, the chipotle peppers I’ve noticed can vary in size a lot. So adjust accordingly for your own preferences, and make sure you get some of the adobo sauce in there, too.
**I can never find a 14.5 oz can crushed tomatoes and always have to get a bigger size. Can you find them?
Continue reading Chipotle chicken soup
I made this for dinner last night, and am planning on preparing it again for lunch tomorrow. Because, holy crap.
So, I’m shamelessly in love with the rosemary and olive oil Triscuit crackers with Muenster cheese – those specific crackers with that specific cheese is my favorite snack.
After staring at the chicken tender recipe on the back of the box for months and months and months I finally decided to try it. I found a simple chipotle mayonnaise recipe off AllRecipes, which I will most definitely be using for other things as well.
- 1/4 cup flour
- 2 eggs, beaten
- 1 tbsp water
- 24 Rosemary and Olive Oil Triscuits, crushed
- 2 tbsp fresh parsley
- 10 – 12 chicken tenders (about 1 pound)
- 1/2 cup chipotle mayonnaise*
- 1/2 cup mayonnaise
- 2 chipotle chilies in adobo sauce
- 1 tbsp adobo sauce
The chipotles in adobo sauce you can get in a 7 oz can. You’ll definitely have some leftover after this recipe. Which is good, because you’ll most certainly be wanting to make more of this mayonnaise.
You’ll also need cooking spray or butter for greasing.
Continue reading Rosemary and olive oil chicken tenders with chipotle mayonnaise