CHIPOTLE MANICOTTI BAKE
I found this recipe while searching for a vegetarian dish that I could use as a main course. This rich manicotti has the added spiciness that I love in Mexican cuisine. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes. , Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 597 calories, Fat 34g fat (19g saturated fat), Cholesterol 158mg cholesterol, Sodium 899mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 39g protein.
SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
- In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
- Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
- In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
- For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
- For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.
RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE
This is the most fabulous cheesecake! It is creamy, full of chocolate.. and the chipotle powder is my secret ingredient. It's just enough to add a more complex taste, but not overwhelm your senses with the heat. Super easy to do - this will be your new "go to" dessert!
Provided by Jennifer Rodriguez
Categories Chocolate
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325ºF.
- 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
- 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
- 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
- 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.
CHIPOTLE MACARONI AND CHEESE
Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
- Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
- Bake for 25 to 30 minutes or until browned and bubbly around edges.
Nutrition Facts : Calories 556 calories, Carbohydrate 44.2 g, Cholesterol 98.4 mg, Fat 31.5 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 18.4 g, Sodium 986.2 mg, Sugar 1.8 g
CHIPOTLE MACARONI AND CHEESE
This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season.
Provided by PDX CakeGirl
Categories Cheese
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cook macaroni as directed, drain.
- Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
- With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
- Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
- Use spoon to stir in 2 cups of cheese, stirring until smooth.
- Stir in minced chipotle and adobo.
- Season with salt & pepper to taste.
- Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
- Sprinkle with remaining cheese.
- Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
- Bake 15-20 minutes or until browned.
- Remove from oven and let stand 5 minutes before serving.
- You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.
SMOKY CHIPOTLE MAC AND CHEESE
Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.
Provided by blancdeblanc
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
- Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
- Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g
BRIE WITH RASPBERRY CHIPOTLE SAUCE
A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.
Provided by CountryLady
Categories Raspberries
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup of the raspberries on a paper towel.
- Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 5 minutes.
- Transfer to a sieve and press through into a bowl.
- Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
- Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
- Sprinkle with remaining raspberries and cut into wedges.
BAKED CHIPOTLE CHICKEN MAC & CHEESE
This is my recipe for my Chipotle Chicken baked mac & cheese which I got many requests for this weekend. For all of you who want to spice up your Turkey Day menus... Enjoy, and leave a review! (This recipe makes two trays, one for now, and one that you can freeze and bake on another day)
Provided by javagirl81
Categories Spicy
Time 55m
Yield 2 trays, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Bring about 1 1/2 gallons of water to a full boil in a large saucepan. Add a generous amount of salt, and add the macaroni, stir.
- Cook for 9 minutes, stirring every couple of minutes, to ensure they don't stick together. Drain very well, toss the macaroni with the chicken, and set aside.
- Melt butter in another large saucepan, add the flour, and cook until very light brown, over medium heat.
- Slowly whisk in the milk and chicken broth, continue whisking for one minute. Reduce the heat, and simmer while whisking, until it thickens. It should be the consistency of smooth gravy. Turn off the heat, and whisk in the cheeses until smooth.
- Mix the cheese sauce with the macaroni/chicken mixture in the same pot that you boiled it in, or a very large mixing bowl.
- Spray two 13x9 inches baking dishes with cooking spray, and add the breadcrumbs to the pan, shaking them around to coat the entire pan. Discard the excess. DO NOT SKIP THIS STEP! It will ensure that your macaroni and cheese doesn't get stuck to the pan.
- Pour the mac & cheese into the baking pan, and smooth it out a little bit.
- Cover with aluminum foil, and bake @ 350 for 30-35 minutes, until bubbling.
- Remove from the oven, and cool for at least 5 minutes before serving.
Nutrition Facts : Calories 284.2, Fat 6.2, SaturatedFat 3.4, Cholesterol 14.1, Sodium 95.7, Carbohydrate 47.2, Fiber 1.9, Sugar 2.9, Protein 9.2
RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER
Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers.
Provided by swissms
Categories Spreads
Time 2m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place cream cheese on shallow serving dish.
- Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.
Nutrition Facts : Calories 97.1, Fat 9.7, SaturatedFat 5.5, Cholesterol 31.2, Sodium 91.2, Carbohydrate 1.2, Sugar 0.9, Protein 1.7
CHIPOTLE-APRICOT CREAM CHEESE SPREAD
Apricot preserves and cream cheese are the perfect mellow foil for chipotle peppers in this fiery sweet dip.
Provided by My Food and Family
Categories Fruit Recipes
Time 15m
Yield 12 servings, 2 Tbsp. spread and 5 crackers each
Number Of Ingredients 6
Steps:
- Spread cream cheese onto bottom of pie plate.
- Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
- Serve with crackers.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
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