I feel like I have been seeing a ton of recipes with these peppers in it. I saw a soup that also called for them...I want to say it was a Rachel Ray or a Martha Stewart recipe for a chipotle soup. They are also called for in these Mexican stuffed sweet potatoes that I love. Try Googling them.
I'm pretty obsessed with these, although I'm in the midst of withdrawals--haven't had access to any since the end of April.
I LOVE to slice one up and mix it with a little bit of garlic powder in black beans.
I put them in everything: meatballs, soups, chili and chicken tinga.
Fitness Minutes: (120)
2,171 8/9/12 9:55 P
I freeze them as well. I put 2 peppers plus some sauce in baggies and do it that way. Most recipes don't call for more than 2, so that way I'm not thawing and then re-freezing the whole can over and over again. I do the same thing w/ tomato paste.
Fitness Minutes: (38,528)
6,352 8/8/12 12:50 P
The last time I opened a can, I froze what I didn't use. Just a thought.
You can blend it with reduced fat may, and make a chipotle mayonnaise. It's great on a turkey burger.
I like adding one to chili. Gives it a nice, smoky heat. I've also made a rice dish with it, and added a can of black beans.
You can use them in place of any fresh jalapeno or chile powder. They will ad more of a smoky flavor as well as heat. They also will keep a long time in the fridge, so you can use a little bit at a time.
Check out this recipe. I made it several months ago and was really impressed. I think the polenta I bought was a bit different because I ended up using a lot more chicken broth/hot water. However, that made a nominal change in calories. I suggest making the adobo sauce the day before you make the peppers. It is very filling.
I bought a small can of chipotle peppers in adobo sauce for a spark recipe (Chef Meg's Spicy Sliders - http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=1843551). The recipe only used a small portion of the can. Does anyone have suggestions for what I can do with the remainder of the peppers?
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