Chicken Chipotle Meatballs Food

CHICKEN CHIPOTLE MEATBALLS

Steps:

• Combine all ingredients; mix well.
• Roll meatballs and freeze or cook.

CHIPOTLE CHICKEN MEATBALL TACOS

Steps:

• Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined. Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt. Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

RASPBERRY CHIPOTLE MEATBALLS

Steps:

• Mix the beef, crushed tortilla chips, 1/3 Celsius cilantro, egg and spices together in a bowl.
• Form meat mixture into 30 (1 T.) balls.
• Heat skillet over medium heat (add small amount of oil if you're not using a non-stick skillet.).
• Add meatballs to skillet and cook over medium-high heat 5-7 minutes, turning frequently until browned and cooked through.
• Add sauce, zest, juice and remaining cilantro to skillet.
• Cook, tossing, over low heat until meatballs are coated.
• Enjoy!

CRANBERRY CHIPOTLE MEATBALLS

Steps:

• Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.