CHIPOTLE QUICHE LORRAINE
A Southwestern take on a traditional French meal that dates as far back as the 16th Century! Heads up: This quiche has more of a custard texture than a cheesy egg texture. If you want to "beef it up," I recommend adding another egg and maybe a little shredded swiss.
Provided by ChipotleChick
Categories Savory Pies
Time 50m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Glaze frozen pie crust with egg yolk, prick numerous times with a fork.
- Bake according to prebake instructions on pie crust package.
- Cook the bacon over medium heat, stirring constantly, until the fat in the bacon has been rendered, but it is not yet crisp.
- Drain on paper towels and set aside.
- Beat the eggs, half and half, salt, pepper, nutmeg, cayenne, and chipotles.
- Arrange the bacon on the bottom of the pie crust.
- Pour the egg mixture into the crust.
- Bake at 375 for 20-30 minutes, until filling is set and top is browned.
- For Garnish: When serving, top each slice with a tablespoon of sour cream, followed by a few cilantro leaves and an avocado slice.
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHILAQUILES IN CHIPOTLE SAUCE
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.
- Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.
- *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
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