25 chipotle pepper recipes

Smoky corn and zucchini au gratin with chipotle peppers, Monterey Jack cheese, and a crunchy tortilla-cheese topping. A spicy Mexican-inspired vegetable casserole baked golden.

Kick it up a notch! Smokey chipotle, cheese, tomato, onion and cilantro. A Mexican inspired twist to a boring grilled cheese.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

Smoky chipotle mushroom tacos: sauteed mushrooms and onion cooked down with chipotle in adobo and garlic, piled into warm corn tortillas with queso fresco and salsa. A quick, vegetarian taco night winner.

Chipotle potato salad swaps mayo for tangy yogurt and roasts the potatoes until golden, then folds in smoky chipotle, lime, cilantro, and Dijon. A lighter, bolder no-mayo potato salad for any cookout.

Barbecued flank steak sandwiches pile thin-sliced steak tossed in a quick smoky-sweet chipotle BBQ sauce onto hoagie rolls with grilled red onion. Bold, saucy, and built for a fast cookout lunch.

Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.

Sweet cherry tomatoes, crunchy cucumbers, smoky toasted corn, toasted walnuts, black olives and feta cheese are tossed together with extra-virgin olive oil, fresh lemon juice, parsley and mint, a tasty and flavorful salad that can be served as a side dish or a nutritious and delicious main dish!

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Chicken and rice with chipotle peppers, turmeric, bell peppers, cumin, and garlic. A smoky, colorful one-pot dinner with adjustable heat levels for chile lovers and mild palates alike.