Chipotlequichelorraine Recipes

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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



Chipotle Quiche Lorraine image

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.

1 frozen pie crust, in pan
4 ounces bacon, sliced into 1 ", pieces
3 large eggs, slightly beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch nutmeg
1 pinch cayenne (optional)
2 canned chipotle chiles in adobo, diced fine
8 tablespoons sour cream
1/2 avocado, sliced
8 sprigs fresh cilantro

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



Chipotle's Chicken Recipe by Tasty image

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!

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

CHILAQUILES IN CHIPOTLE SAUCE

Yield Makes 6 servings

Number Of Ingredients 8



Chilaquiles in Chipotle Sauce image

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.

Canola oil (for frying)
18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
Chipotle Sauce
3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
1/2 cup chopped fresh cilantro
1 cup crema mexicana* or sour cream
1 cup crumbled queso fresco
1/2 cup chopped white onion

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