CHIPOTLE RICE CASSEROLE
A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
- In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
- Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g
CHEESY CHIPOTLE VEGETABLE BAKE
Make a quick and delicious Cheesy Chipotle Vegetable Bake in just ten minutes! Enjoy the fresh taste of broccoli, carrots, bell peppers, and onion for this delicious blend of flavors.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 10 servings, 3/4 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 5 ingredients; spoon into 13x9-inch baking dish. Top with VELVEETA.
- Mix cracker crumbs and butter; sprinkle over VELVEETA.
- Bake 30 to 35 min. or until vegetables are crisp-tender.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY GARDEN VEGETABLE EGG BAKE
With peppers, onions, mushrooms, carrots, and spinach, this garden vegetable egg bake is full of veggies (and cheese!) for a protein packed breakfast!
Provided by Chelsea Kram - XO&So: Vegetarian Comfort Food
Categories Breakfast
Number Of Ingredients 15
Steps:
- Preheat your oven to 350F.
- Heat a saucepan on medium heat. Add a splash of olive oil. Saute your diced onions, carrot, mushrooms, bell pepper, and spinach for about 10 minutes, or until vegetables are slightly tender.
- In a large mixing bowl, beat your eggs. Add egg whites, milk, ricotta, garlic powder, onion powder, salt and pepper. Mix well.
- Once your vegetables are done, let them cool for a few minutes and then add them to the bowl with the egg mixture.
- Grease a 9x13 baking dish. Pour in the egg and vegetable mix. Top with the shredded mozzarella cheese.Bake for 45 minutes or until the center is set and doesn't jiggle when you shake it. Cut into slices and serve!
BAKED SHRIMP RECIPE WITH JICAMA SLAW
Make this Baked Shrimp Recipe with Jicama Slaw the catch of your day. This baked shrimp recipe is coated in a cheesy chipotle breadcrumb mix and served with a tasty twist on coleslaw, made with thin strips of jicama, peppers and onions.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Combine cheese, bread crumbs and seasonings in medium bowl. Cover baking sheet with foil; spray with cooking spray. Beat egg in shallow dish; dip shrimp, 1 at a time, in egg, then in cheese mixture, turning to evenly coat each shrimp. Place on prepared baking sheet. Discard any unused cheese mixture.
- Bake 20 min. or until shrimp are tender and golden brown.
- Combine vegetables in medium bowl. Mix dressing and honey. Add to vegetable mixture; toss to coat. Serve with shrimp.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g
CHIPOTLE CHEDDAR CORN CASSEROLE
Make and share this Chipotle Cheddar Corn Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inside of a 9-inch square baking pan with cooking spray.
- Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
- Add in the flour; whisk until white bubbles form on the vegetables.
- Cook the flour for about 2 minutes, being careful not to burn the chipotle.
- Gradually add the milk and sugar and bring to a boil, whisking constantly.
- Add in corn; stir to blend.
- Pour the mixture into the prepared dish; sprinkle cheese over the top.
- Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
- Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
- Defrost casserole in the refrigerator overnight, if necessary.
- Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
- Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
- Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
- Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
- Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.
Nutrition Facts : Calories 314.4, Fat 15.8, SaturatedFat 9.3, Cholesterol 43.8, Sodium 147.2, Carbohydrate 35.7, Fiber 3, Sugar 9.8, Protein 11.9
CHEESY CHIPOTLE CHICKEN
I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!
Provided by ChefLee
Categories Chicken
Time 1h
Yield 8 chicken thighs, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Rinse and dry your thighs and place them in a glass baking dish.
- Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
- Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
- Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
- Stir in the cream until blended then stir in the lime juice and blend well.
- Remove skillet from heat and pour sauce over the chicken thighs.
- Bake for 45 minutes or until chicken is no longer pink and juices run clear.
- Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!
50 BEST CASSEROLES (+ EASY DINNER)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious casserole in 30 minutes or less!
Nutrition Facts :
CHIPOTLE CHEESE SAUCE
Steps:
- Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.
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- Preheat oven to 400° F. and line a baking sheet with foil. Place the prepared sweet potatoes on the baking sheet and bake for 45-60 minutes or until tender. Cool slightly.
- Cut the potatoes in half lengthwise and scoop the filling out into a bowl. Leave a 1/4 inch border around the skin.
- In the bowl, mash the sweet potato filling. Stir in the Greek yogurt, lime zest and juice, green onions, cilantro, chipotle and adobo sauce, 1/4 cup of the cheese, salt and pepper. Taste for seasoning then divide the filling evenly back into the skins. Top with the remaining cheese then place them back into the oven to bake for another 15-20 minutes or until the filling is heated through and the cheese is melted.
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- Preheat oven to 450 degrees F. In a large bowl, toss frozen fries in about 2 tablespoons of the adobo sauce. Spread in a single layer on a baking sheet and bake for about 30 minutes, flipping half way through cooking time.
- Heat oil in a saute pan over medium high heat and cook onion until just golden brown and tender, about 5 minutes, while stirring occasionally. During the last minute of cook time, add the garlic and allow to cook just until its golden brown.
- Using your blender, blend cooked onion and garlic with remaining contents of chipotle peppers with sauce, honey, and lime juice until smooth. This makes just over 1 cup of sauce and it is super spicy.
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- Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes.
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- Preheat the oven to 425 degrees. Prepare the potatoes by making piercing with a fork (about 5-7 per potato). Rub each potato with oil. Place on a baking sheet and move to the oven. Bake for 45-50 minutes (depending on oven). Lower the temperature to 400.
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