CHIPOTLE CHICKEN QUESADILLAS
These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.
Provided by Jennifer Segal, adapted from Curtis Stone
Categories Dinner
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
- Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
- Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they'll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won't be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
- Note: The nutritional information does not include the optional ingredients.
- Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 - 30 minutes.
Nutrition Facts : ServingSize 1 quesadilla, Calories 694, Fat 45 g, Carbohydrate 39 g, Protein 34 g, SaturatedFat 19 g, Sugar 11 g, Fiber 3 g, Sodium 1383 mg, Cholesterol 121 mg
CREAMY CHIPOTLE PASTA WITH SAUSAGE
After one taste of this rich, spicy sauce, it'll be on your short list for those nights when you need a quick belly warmer. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.
Nutrition Facts : Calories 464 calories, Fat 37g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 887mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE SAUSAGE PASTA DISH
This is a recipe that I came up with the other night. Had a package of Niman Ranch Chipotle Cheddar Sausage ( www.nimanranch.com ) in my freezer that I needed to use. Wasn't exactly sure what I wanted to do with it, so I went to work creating and this is what I came up with. If you can't find the Niman Ranch Sausage any other fully cooked sausage would work.
Provided by LARavenscroft
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet, saute the sausage, onion, red pepper, and garlic.
- Add remaining ingredients, except pasta and simmer for about 15 minutes.
- While sauce is simmering, cook pasta according to package directions.
- Stir into sauce and heat through.
- Serve with shredded cheese.
Nutrition Facts : Calories 244.7, Fat 15.7, SaturatedFat 5.1, Cholesterol 40.8, Sodium 945.2, Carbohydrate 16.7, Fiber 3.9, Sugar 9.3, Protein 11.4
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