CHIPOTLE CHEDDAR WAFERS
These chipotle flavored cheesy wafers are new addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h40m
Yield 42
Number Of Ingredients 5
Steps:
- In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
- Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
- Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 92, Carbohydrate 5 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 119 mg
CHIPOTLE CHEDDAR-CHICKEN DIP
Chicken takes a walk on the hot and cheesy side in this party-perfect dip. Be prepared: People will ask for this recipe.
Provided by My Food and Family
Categories Dips & Spreads
Time 40m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHIPOTLE BRISKET SANDWICH ON A CHEDDAR BISCUIT
Provided by Food Network
Categories main-dish
Time 7h25m
Yield 6 to 8 sandwiches
Number Of Ingredients 25
Steps:
- For the brisket: Preheat the oven to 275 degrees F.
- Lay the sliced onions in the bottom of a roasting pan. Place the brisket on top of the onions and season with salt and pepper. Top with the garlic cloves and ale. Cover tightly with foil and roast until tender, 5 to 6 hours. Loosen the cover and let cool to room temperature.
- Heat the vegetable oil in a large saute pan over medium heat. Add the jalapeno and diced onion and cook until tender, 8 to 10 minutes. Add the pureed chipotle peppers and cook until warmed through, about 2 minutes. Remove from the heat and let cool to room temperature.
- Remove any excess fat from the cooled brisket with a spatula. Slice the brisket across the grain into 1 1/2-inch-thick pieces and gently pull the meat apart by hand. Place the meat in a large bowl and season with the granulated garlic, paprika, 1 teaspoon pepper and 2 teaspoons salt. Add the cooked onion and jalapeno mixture and toss gently to combine.
- For the biscuits: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the 2 sticks of cold butter until the mixture is crumbly, being careful not to overmix. Add the Cheddar. Add the buttermilk a little at a time, just until the mixture is combined and moist. Turn the mixture out onto a lightly floured surface. Gently roll or press the dough into a 1-inch-thick rectangle. Cut the dough into 4-by-4-inch squares or use a large biscuit cutter, place on the baking sheet and brush with the melted butter. Bake until golden brown, about 45 minutes. Brush with additional melted butter while the biscuits are still warm. Set aside.
- For the chipotle sauce: Combine the guacamole, mayonnaise, chipotle peppers and lemon juice in a medium bowl and mix well. Season with salt, cover and refrigerate.
- To serve: Heat the butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes.
- Preheat the oven to 350 degrees F.
- Loosely wrap the biscuits in foil and place in the oven until warm. For each sandwich, place 6 to 8 ounces of the brisket mixture in a small saute pan. Heat until very warm, stirring so the brisket does not brown. Turn off the heat and top with 1 slice of Cheddar and some caramelized onions. Cover the pan until the cheese melts. Cut the warm biscuit in half lengthwise and fill with the brisket mixture. Top with the desired amount of chipotle sauce and serve.
CHIPOTLE CHEDDAR SPREAD
Recipe from - http://coconutlime.blogspot.com/2008/06/chipotle-cheese-spread.html Chef notes from the site-- I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What's not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.
Provided by Linajjac
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.
CHEDDAR CHIPOTLE BREAD ON A PIZZA STONE
This spicy, crusty bread is great served with a meal or used for sandwiches.
Provided by JESSIE KAY
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
- Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
- Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
- Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
- Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
- Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.1 g, Cholesterol 32 mg, Fat 10.7 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 488.3 mg, Sugar 0.5 g
CHIPOTLE SPREAD
A dip or sandwich spread with a spicy tang to it. Made lighter with fat free sour cream. To reconstitute the chipotle peppers submerge in hot water until tender.
Provided by Jessievs
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and puree until they have reached a desired consistency.
- Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.
Nutrition Facts : Calories 68, Fat 5.8, SaturatedFat 2, Cholesterol 10.4, Sodium 82.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.8, Protein 0.8
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHIPOTLE SHRIMP WITH CHEDDAR GRITS
This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.
Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 1 g, Protein 25 g, SaturatedFat 9 g
More about "chipotlecheddarspread recipes"
CHIPOTLE CHEDDAR AT ALDI — A REVIEW AND A GRILLED …
From almostallaldi.com
23 EASY RECIPES YOU CAN MAKE USING CHIPOTLES IN ADOBO
From mexicanplease.com
CHIPOTLE CHEDDAR MASHED POTATOES - LIFE'S AMBROSIA
From lifesambrosia.com
23 CHIPOTLE COPYCAT RECIPES | TASTE OF HOME
From tasteofhome.com
CHIPOTLE CHICKEN QUESADILLAS - ONCE UPON A CHEF
From onceuponachef.com
10 BEST SHARP CHEDDAR CHEESE SPREAD RECIPES | YUMMLY
From yummly.com
CHIPOTLE-CHEDDAR CRISPS - CHATELAINE
From chatelaine.com
Estimated Reading Time 2 mins
CHEDDAR AND CHIPOTLE SHORTBREAD CRISPS RECIPE
From chatelaine.com
Estimated Reading Time 1 min
HEINZ CHEDDAR CHIPOTLE (100 X 44 ML DIP CUPS) - AMAZON.CA
From amazon.ca
Reviews 17
10 MOST POPULAR TRINIDADIAN DISHES - TASTEATLAS
From tasteatlas.com
THIS CHIPOTLE HACK THAT GETS YOU A MEAL FOR $4 IS GOING VIRAL
From delish.com
CHIPOTLE CHEDDAR CORNBREAD - LOU LOU BISCUIT
From louloubiscuit.com
THE BEST ITEMS ON CHIPOTLE’S SECRET MENU (2022 UPDATE)
From junkfoodblog.com
CHIPOTLE CHEDDAR SPREAD – COCONUT & LIME
From coconutandlime.com
CHIPOTLE CHEDDAR AVOCADO TORTILLA PINWHEELS - AVERIE COOKS
From averiecooks.com
CHIPOTLE CHEDDAR – PRETZELS.COM
From pretzels.com
BACON CHIPOTLE CHEDDAR DIP RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
BEST CHIPOTLE SAUCE (FOR TACOS, FAJITAS, AND MORE!) - DOWNSHIFTOLOGY
From downshiftology.com
CHIPOTLE CHEDDAR CHARD RECIPE | EATINGWELL
From eatingwell.com
CHIPOTLE CHEDDAR CREAM CHEESE POPPERS - THE DAILY MEAL
From thedailymeal.com
CHIPOTLE PEPPER RECIPES | ALLRECIPES
From allrecipes.com
CHIPOTLE CHEDDAR CHOPPED SALAD KIT - FRESH EXPRESS | CANADA
From freshexpress.com
CHIPOTLE CHEDDAR MAC 'N' CHEESE RECIPE | HELLOFRESH
From hellofresh.com
CHIPOTLE SAUCE RECIPE (QUICK AND EASY) - KITCHN
From thekitchn.com
CHIPOTLE CHEDDAR CORNBREAD - SIMPLE AWESOME COOKING
From simpleawesomecooking.com
CHIPOTLE CHEDDAR CHOPPED SALAD - GIMME SOME OVEN
From gimmesomeoven.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
POPULAR CHIPOTLE MENU ITEMS, RANKED WORST TO BEST - MASHED
From mashed.com
CHIPOTLE CHEDDAR SMASHED POTATOES - HOW SWEET EATS
From howsweeteats.com
EVERY DISH AT CHIPOTLE — RANKED! | EAT THIS NOT THAT
From eatthis.com
CHIPOTLE CHEDDAR CORNBREAD CASSEROLE | FOODTALK
From foodtalkdaily.com
CHIPOTLE CHEDDAR SHREDS - BORDEN® CHEESE
From bordencheese.com
THE BEST CHEDDAR CHEESE SPREAD | TASTE
From tastecooking.com
HOW TO DO CHIPOTLE'S QUESADRAGON MENU HACK - FOOD NETWORK
From foodnetwork.com
MEXICAN FOOD - RESTAURANT & CATERING - CHIPOTLE MEXICAN …
From chipotle.ca
CHIPOTLE CHEDDAR MASHED SWEET POTATOES - ONCE UPON A CHEF
From onceuponachef.com
ZESTY CHEESE SPREAD ~ EASY & SO YUMMY! - FIVEHEARTHOME
From fivehearthome.com
CHIPOTLE CHEESE DIP | THM S, LOW CARB, KETO - OH SWEET MERCY
From ohsweetmercy.com
CHIPOTLE CHEDDAR GRILLED CHEESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHIPOTLE WANTS TO ADD DESSERT TO THE MENU | CNN
From cnn.com
10 BEST CHEDDAR CHEESE SANDWICH SPREAD RECIPES
From yummly.com
You'll also love