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Chipotle Pepper

chipotle pepper

chipotle pepper Chicken

6 chicken breast halves, boned and skinned
6 slices American cheese
1 c. sour cream
1 chipotle pepper from can of chipotles
1/2 tsp. salt and pepper

Put breasts in baking dish and season with salt and pepper. Put a slice of cheese on top of each breast. Blend together remaining ingredients and pour over breasts and cheese. Cover and bake 45 minutes in a medium 350-degree oven until chicken is done. To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.

Ideal for buffets or large groups can substitute low-cholesterol sour cream and cheese. If canned chipotle is unavailable, dried chipotle will do. Altering amount of chipotle will alter spiciness of dish. Can add sautéed mushrooms before baking.

chipotle pepper

Red chipotle pepper Sauce

2 tbsp. olive oil
1/4 each onion, chopped
1/2 stalk celery, chopped
1/2 each carrot, chopped
3 each red bell pepper, stem removed, deseeded, chopped
1 clove garlic, chopped
1/2 c. chicken stock
1/2 c. heavy whipping cream
2 each chipotle chilies, canned
2 tbsp. unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste

Heat olive oil in a large saucepan. Add onion, celery, carrot, red peppers and garlic. Cook until vegetables begin to soften, stirring frequently. Add the chicken stock and let reduce in volume by half. Add the cream and reduce in volume by half. Place in a blender the red pepper mixture, chipotle chilies, lemon juice and butter. Puree until completely liquidized, strain. Season to taste with salt and pepper.

chipotle pepper

Crispy Whole Fish with Fire Roasted chipotle pepper Sauce with Black Rice
Prep Time: 15 minutes Cook Time: 1 hour 55 minutes Yield: 4 servings

Fire Roasted chipotle pepper Sauce:
3 large yellow peppers, roasted, peeled, seeded and coarsely chopped
1-tablespoon chipotle pepper puree
1/4-cup rice wine vinegar
1-tablespoon honey
1/2-cup olive oil
Salt and freshly ground pepper

Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper to taste.

Deep Fried Fish:
2 cups canola oil
2 cups peanut oil
4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled
Salt and freshly ground pepper
2 cups rice flour

Combine the oils in a deep fryer and heat to 365 degrees F. Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.

Black Rice:
1/2 pound dried black beans, picked over
3 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long grain rice
Salt and freshly ground pepper
1/4 cup finely chopped cilantro

Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper fluff with a fork. Fold in the beans and cilantro

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