181 chipotle recipes

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Honey chipotle chicken grilled with a blender sauce of chipotles in adobo, honey, stone-ground mustard, cumin, lime juice, and fresh cilantro. Smoky, sweet, and seriously bold.

Chipotle pizza with a smoky adobo topping instead of tomato sauce. Mashed canned chipotles in adobo, garlic, olive oil, mozzarella, and a hit of parmesan. A six-ingredient pizza with real backbone.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

Smoky chipotle coleslaw with pureed chipotle chiles and garlic blended into mayonnaise, tossed with shredded cabbage. A spicy, creamy slaw with no cooking required.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

A succulent and scrumptious dish that can be served over noodles or rice.

Chipotle gives the spicy and smoky flavor, the meatless crumbles add the protein and the meaty texture. Fresh vegetables bring all the refreshing and yummy flavor together. You will enjoy every bite of these this delicious nachos!

Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

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

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!

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!