Chipotle Lime Pumpkin Seeds Food

CHIPOTLE PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
• Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
• Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Flip/Stir the pumpkin seeds once every 5 minutes to get an even browning.
• Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
• Eat immediately or place in an airtight container for future snacking (best to eat within a month!)

CHIPOTLE-PUMPKIN SOUP

Steps:

• Preheat the oven to 400°F.
• Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
• Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
• Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
• Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
• Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
• Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat grill.
• Place paddles over open grill and cook until just soft. Set aside.
• Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
• Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
• Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.