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Jun 17, 2007 06:06 PM

Canned chilpotle sauce ... what to do ?

I have a 7ounce can of La Morena homemade style chilpotle sauce that I am trying to put to good use. Should I use it on pork ribs? Can I use it somehow included with macaroni and cheese too? (Saw this in another thread). How about egg recipes? I'm up for whatever suggestions you might have. TIA. [See image of product included with this thread].

Also, this might help --->

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  1. Tinga de pollo, good in the pork version too. Spice up some ham salad using leftover ham.

    1 Reply
    1. re: Melanie Wong

      Yes Tinga is an excellent way to use the chipotle. but doubt you can use the whole can. Freeze the rest or make enchiladas to eat later on.( you can freeze the enchiladas)
      I have used them in so many things, mac and cheese, mix it with cream cheese, and a good melting cheese for a different nacho, or spread and or on a baked potato.
      Salad dressings and with a mexican rice. Just have to use it as an addition not the entire pepper....You could mix the sauce into a bread mix for a great flat like focaccia and top with with cheese and onion. Last resort freeze small portions to use later..

    2. I'm the mac and cheese girl. I just added the chipotle in adobo to the cheese sauce before adding the pasta and baking. Spicy!

      1. You can try this, I copied & pasted this recipe from Nyleve:

        "This is so good but I dare not make it too often because I can eat nearly a whole pan by myself. Delicious and easy.

        Chipotle Sweet Potatoes
        4 cups whipping cream
        1 (or more - your call) canned chipotle pepper
        6 medium sweet potatoes, peeled and thinly sliced
        salt and pepper

        Preheat the oven to 350 F.

        In a blender, puree the cream and chipotle until smooth.

        In a 9 x 13-inch rectangular baking dish arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers.

        Bake, uncovered, for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be prepared up to 1 day ahead, covered, and refrigerated - reheat until heated through but not dried out.)

        Makes 8 to 10 servings.

        Nyleve Aug 31, 2006 07:20PM"

        Babette, here:I made this again yesterday. IMHO the creme could be cut in half--I used 3 cups & it ended up oily. I used 2 chipotle chiles & would use 3 or 4 next time. People loved it as is, though. Not sure how much of the chipotle sauce you should add--you'd have to taste the cream mixture.

        1. Warning! Don't use more than one or two peppers at a time, if you use the whole can it will be inedible! When recipes say "1 canned chili", they mean one pepper, not one can. I learned the hard way.

          1. Yes, use sparingly at first! A little goes a long way, they are fantastic. I used them most recently in this dish, Crisp Chipotle Shrimp with Corn and Scallions--we went nuts over this dish! Fresh corn is bountiful here in Florida right now. But you could easily just do the shrimp by itself coated with the chipotle mayonnaise then coated with panko crumbs, baked at a high temp for a crispy, spicy result: