CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
CHEESE AND CHIPOTLE SCRAP CRACKERS
Provided by Ree Drummond : Food Network
Time 20m
Yield 20 crackers
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands. Cut into 2-inch squares with a pizza cutter and transfer to the prepared baking sheet.
- Bake until the pastry is crisp and the cheese is melted, about 10 minutes.
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.
ROBIN'S CHEESY CHIPOTLE GRITS
These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.
Provided by Robin B.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
- Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
- Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 14.6 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 3.7 g, Sodium 784 mg, Sugar 2.9 g
CHIPOTLE CHOPS
I love chipotle peppers in adobo sauce! Here is a skillet pork chop recipe that I threw together, using the chiles with garlic and onions. Hope you like it!!
Provided by ChefLee
Categories Pork
Time 30m
Yield 5 pork chops, 5 serving(s)
Number Of Ingredients 10
Steps:
- Season both sides of the chops with salt and pepper.
- Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
- In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
- Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
- Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
- Cook the meat on low for 10 minutes on each side until no longer pink.
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!
CHIPOTLE LAMB CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
- Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
- Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.
Nutrition Facts : Calories 285, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 91 milligrams, Sodium 607 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 31 grams
SMOKY CHIPOTLE AND CHEDDAR MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
- While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
- While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
- Drain macaroni or pasta. Add cooked pasta back to the large pot.
- Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
CHEESY CHOPS & CHIPS
Protein packed pork and potato one pot supper - cheap and perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
- While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium
SARASOTA'S CHEESY CHIPOTLE HASH BROWNS
This recipe was from a small grocery store check-out aisle cookbook. Most of my books were sold in my garage sale when I moved to an apartment from my house so I wish I could give credit where credit is due, but I can't. I think it may of been from a Ore Ida cook book. Every now and then, I will find 1 or 2 recipes I really enjoy. This was one of them. I did add some cilantro and scallions for a little color, but it is very easy and a wonderful side dish. Serve with some grilled chicken or steak with a Mexican dry rub.
Provided by SarasotaCook
Categories Potato
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Casserole -- Spray a 13x9 casserole dish with Pam or any non stick spray and add the potatoes, cheese, scallions and lightly toss to mix. Heat the oven to 350.
- Sauce -- In a small bowl add the milk, chilies, adobo sauce, garlic, salt and pepper and mix well. Pour over the potatoes and mix well.
- Bake -- .Uncovered for 45 - 50 minutes until golden brown. Garnish with the fresh cilantro after it comes out of the oven and -- Just enjoy!
Nutrition Facts : Calories 269.4, Fat 14.6, SaturatedFat 4.6, Cholesterol 17.9, Sodium 339.9, Carbohydrate 27.6, Fiber 2.5, Sugar 1.3, Protein 7
PORK CHOPS WITH CHIPOTLE CHERRY GLAZE
This delicious combination of pork and spicy cherry sauce is so quick and easy. Canned cherries work well, too. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.
Nutrition Facts : Calories 318 calories, Fat 13g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 217mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
CHEESY CHIPOTLE CHOPS
Another of my "dig around in the cabinets and make dinner from what I have on hand because I am too lazy to go to the grocery store" meals. Dan liked it so I am posting it here in case I ever want to make it again!
Provided by Malriah
Categories Sauces
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to directions on the box, set aside, keeping warm.
- Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
- Lower heat to medium/medium-low and remove chops, set aside keeping warm.
- Sprinkle flour into pan, just like you are going to make a roux.
- Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
- Slowly add milk, go slowly,you might want to use a whisk.
- Bring sauce just to a boil and add chipotles.
- Start adding cheese a little at a time and stir well until melted.
- Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
- Right before serving, stir in cilantro.
- Serve over elbow macaroni and top with chopped tomatoes.
- I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.
Nutrition Facts : Calories 1567.4, Fat 78.9, SaturatedFat 33.7, Cholesterol 250.2, Sodium 1760.8, Carbohydrate 119.6, Fiber 5.7, Sugar 5.8, Protein 91.7
CHIPOTLE CREAM CHEESE SAUCE
A wonderful cheese sauce with a kick. Great on seafood or chicken enchiladas. I was lucky to be able to adopt this recipe..and as it's one of my favourites I'm really happy about that..I like to mix this with plain steamed rice. It's delicious!
Provided by Evie3234
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, melt the butter.
- Add onion and saute until translucent.
- Add jalapeno, garlic, and red pepper and saute until soft.
- Add oregano, salt, cumin and chipotle.
- Decrease heat to low, add cream and cream cheese.
- Simmer for 5 to 10 minutes.
- Remove pan from heat and stir in the jack cheese.
- Stir until melted and well incorporated.
- Keep warm on lowest heat.
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 CHIPOTLE POTATO SKINS
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Provided by Cassie Best
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
- Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
- Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
- Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.
Nutrition Facts : Calories 471 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
SLOW-COOKER CHIPOTLE PORK CHOPS
I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.
Nutrition Facts : Calories 408 calories, Fat 20g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 844mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
More about "cheesy chipotle chops recipes"
CHIPOTLE PORK CHOP SHEET PAN DINNER WITH APPLES
From savorthebest.com
CHIPOTLE CHEESY CHICKEN ENCHILADAS RECIPE - MISSION …
From missionfoods.com
SLOW COOKER MAPLE CHIPOTLE PORK WITH CHEESY POLENTA.
From howsweeteats.com
CHEESY CHIPOTLE STEAK PENNE RECIPE - HOME CHEF
From homechef.com
SHOULDER CHOPS WITH CHIPOTLE CHERRY SAUCE | FOOD CHANNEL
From foodchannel.com
WHOLE30 SMOKY-CHIPOTLE SKILLET PORK CHOPS - WHOLESOMELICIOUS
From wholesomelicious.com
CHEESY CHIPOTLE FRIES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
EASY CHEESY CHIPOTLE BEAN DIP - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHIPOTLE CORN AND PORK CHOPS RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHEESY CHIPOTLE STUFFED PEPPERS | FIELD ROAST
From fieldroast.com
CHEESY CHIPOTLE CHOPS RECIPE - WEBETUTORIAL
From webetutorial.com
CHEESY CHIPOTLE CAULIFLOWER CASSEROLE (LOW CARB AND GLUTEN FREE)
From ibreatheimhungry.com
CHEESY BACON OVEN CHIPS WITH CHIPOTLE RANCH DIPPING SAUCE
From pinterest.ca
CHIPOTLE CHEESE SAUCE | RICARDO
From ricardocuisine.com
CHEESY CHIPOTLE STEAK SANDWICH WITH POTATOES - HOME CHEF
From homechef.com
CHEESY CHIPOTLE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHIPOTLE CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESY CHIPOTLE CHOPS - CHAMPSDIET.COM
30 MINUTE CHIPOTLE PORK CHOPS RECIPE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
15 CHIPOTLE RECIPES THAT ARE EASY TO RECREATE - INSANELY GOOD
From insanelygoodrecipes.com
CHEESY CHIPOTLE CHICKEN - GLUTEN FREE RECIPES
From fooddiez.com
CHIPOTLE MAC AND CHEESE RECIPE - PILLSBURY.COM
From pillsbury.com
CHEESY CHIPOTLE BBQ QUESADILLAS RECIPE | HELLOFRESH
From hellofresh.com
19 CHIPOTLE COPYCAT RECIPES THAT YOU CAN MAKE AT HOME
From tasteofhome.com
SLOW COOKER CHEESY CHIPOTLE CHICKEN CHILI
From slowcookergourmet.net
EASY CHEESY CHIPOTLE CHICKEN TAQUITOS - LITTLE SPICE JAR
From littlespicejar.com
MEXICAN FOOD - RESTAURANT & CATERING - CHIPOTLE MEXICAN GRILL
From chipotle.com
CHEESY CHIPOTLE CHORIZO BEANS - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CHEESY POTATO QUESADILLAS WITH CHIPOTLE MAYO RECIPE | KITCHN
From thekitchn.com
CHEESY GREEN CHILE PORK CHOP FOIL PACKETS | SOUTHERN LIVING
From southernliving.com
CHEESY CHIPOTLE CHICKEN SANDWICHES RECIPE - GRAIN FOODS …
From grainfoodsfoundation.org
SPICY CHEESY CHIPOTLE POTATO BITES | CACIQUE® INC.
From caciquefoods.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #sauces #lunch #main-dish #condiments-etc #side-dishes #eggs-dairy #pasta #pork #american #southwestern-united-states #easy #cheese #stove-top #dietary #spicy #one-dish-meal #inexpensive #savory-sauces #meat #pork-chops #pasta-rice-and-grains #elbow-macaroni #taste-mood #savory #equipment #number-of-servings #presentation #served-hot
You'll also love