Southwest Chipotle Chicken Dip Food

CHIPOTLE CHICKEN EMPANADAS WITH AVOCADO DIP

Steps:

• Add all the Avocado Dip ingredients to your blender and blend until smooth, scraping sides down as needed. Store in the refrigerator until ready to use. May be made 4 hours ahead of time and refrigerated in an airtight container.
• Prepare Chipotle Chicken according to recipe directions. After chicken has rested at least 5 minutes, chop into small pieces. Set aside.
• To the same skillet you cooked your chicken (don't clean out), heat 1 1/2 teaspoons olive oil. Add bell peppers and black beans and sauté for 2 minutes. Remove from heat and stir in chicken and enchilada sauce until evenly combined. Season with salt, pepper and/or hot sauce to taste.
• Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
• Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to approximate dimension of 12 x 18 inches. Cut 2 rows of 4" circles in the dough for 8 circles total. Repeat with other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit 4 additional circles. You should have a total of 20 circles.
• Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.
• Check each empanada to make sure there is about a finger width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
• Spread empanadas apart so they are not touching each other on baking sheet. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.
• Serve with Avocado Dip
• While empanadas are lined on baking tray before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a large freezer bag.
• When ready to bake, line desired amount of empanadas on parchment lined baking tray, and bake at 400 degrees F for 30-35 minutes or until golden and cooked through.

CHIPOTLE CHEDDAR-CHICKEN DIP

Steps:

• Heat oven to 375ºF.
• Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
• Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
• Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.

SOUTHWEST CHICKEN WRAP

Steps:

• Make a batch of Skinny Chipotle Mayo by adding 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 Tablespoon freshly squeezed lime juice, 2 Chipotle chiles from a can and 1 Tablespoon fresh cilantro into a food processor or blend. Blend for 1 minute and store in a sealed container in the fridge.
• On the stove on a medium-high heat, add 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts to a hot pan with some olive oil. Add salt and pepper and toss often for 3-5 minutes to reheat chicken. Alternately, you can heat 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts in the microwave for 1 minute.
• Wash the lettuce and cherry tomatoes. Drain the beans and corn if canned. Quarter the cherry tomatoes.
• Place heated Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts, 1/2 cup lettuce, 1/4 cup corn, 1/4 cup black beans, tomatoes, 1/4 cup cheese and a tablespoon of the Skinny Chipotle Mayo lined in the center of a tortilla. Roll up the ingredients and serve.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

CHIPOTLE CHICKEN QUESADILLAS

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.

SOUTHWEST CHIPOTLE CHICKEN DIP

Steps:

• 1. Preheat oven to 350. Drizzle chicken with some chipotle sauce to let flavor sink in.
• 2. In large bowl mix cream cheese with 1/4 cup of chipotle sauce.
• 3. Add corn, beans, peppers and 1 cup of shredded cheese to the cream cheese mixture.
• 4. Add chicken to to cream cheese mixture and mix well.
• 5. Add to an oven-safe dish. Drizzle with remaining hot sauce.
• 6. Then sprinkle a layer of shredded cheese.
• 7. Bake for 30 minutes or until cheese is bubbling.
• 8. Serve with your favorite crackers, corn or tortilla chips or veggies.

BAKED SPINACH AND CHICKEN DIP

Steps:

• Preheat oven to 375ºF.
• In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
• Add spinach (squeezed dry) and parmesan cheese. Mix well.
• Add chicken and stir gently to combine.
• Transfer mixture to a baking dish (at least 6 cups).
• Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
• Serve with crackers, bread or veggie sticks.
• Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
• For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
• Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

SOUTHWEST CHICKEN WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
• Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
• Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
• Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
• After chicken has baked 25 minutes, remove from oven and drain any fat.
• Pour chipotle cream over chicken and top with grated queso cheese.
• Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
• Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
• Goes good with steamed rice (and extra sauce on top).

CHIPOTLE CHICKEN BOWL

Steps:

• In a medium bowl, whisk together olive oil, lime juice and seasonings.
• Add chicken and turn to coat. Marinate for 20 minutes in refrigerator.
• Add a drizzle of olive oil to a heavy skillet and heat to medium. Add chicken and cook over medium heat for 10-15 minutes, turning several times. Chicken is done when internal temperature reaches 165 degrees F.
• Remove chicken to cutting board and allow to rest.
• Slice or dice chicken after it has cooled.
• While the chicken is cooking, cook the rice according to package directions.
• Clean and cut vegetables; drain and rinse black beans.
• Assemble burrito bowls with toppings of your choice.

SOUTHWEST BLACK BEAN DIP

Steps:

• In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
• Serve with chips.

SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE

Steps:

• In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
• Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Chipotle Cream Sauce:
• 1 can chipotles in adobo
• 1 cup heavy cream
• 1 cup sour cream
• Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

CHIPOTLE SOUTHWEST SAUCE RECIPE (SUBWAY COPYCAT)

Steps:

• For whole chipotles in adobo, blend them with a food processor or an immersion blender. Measure based on the blended quantity.
• Combine all ingredients in a medium bowl and stir together with a hand mixer (or whisk by hand) until it's thick and the volume is slightly larger than the beginning - not quite doubled but a noticeable change.
• For best taste and texture, allow to sit overnight or around 8 hours. This will allow the flavors of the sauce to fully develop.
• Store in the fridge in a squirt bottle for up to 2 weeks if all ingredients are fresh.

SOUTHWEST CHIPOTLE CHICKEN

Steps:

• Preheat oven to 450 degrees F. Line 13x9x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
• Combine black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan.
• Place chicken breasts on top of vegetables; season to taste. Spoon remaining 1/4 cup chipotle marinade on chicken breasts. Cover pan with a sheet of foil; crimp to seal edges.
• Bake 22 to 26 minutes or until chicken registers 170 degrees F. on thermometer. Top with Southwest Dressing and garnish as desired.