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Recipes involving chipotle chillis

greedygirl Jul 22, 2008 01:08 PM

I bought some chipotle chillis at the weekend for the first time (they're relatively rare in the UK) and I need some inspiration!

What's the best way to use the smoky little devils?

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    tlegray RE: greedygirl Jul 22, 2008 01:17 PM

    I keep chipotle peppers in my refrigerator and add them to just about anything I'd like a smoked spicy flavor. I add them to tomato sauce and pour over stuff roasted chilies or peppers. I also add to creamy salad dressings, mayonaisse, or tartar sauce. Soups or stews. I'm not familiar with the food of the UK. Hope this was some help.

    1 Reply
    1. re: tlegray
      Val RE: tlegray Jul 22, 2008 01:37 PM

      I agree with tlegray--they are great in just about everything!!! You can add them to chili, soups, mayonnaise, salad dressing, marinades, etc.
      I will offer a specific recipe for Shrimp Baked in Chipotle Sauce...we had this again over the weekend, really great and so easy HOWEVER, the saucey flavor permeates the shrimp much better if you remove the shells...so that part is a little time consuming:

    2. JungMann RE: greedygirl Jul 22, 2008 01:24 PM

      compound butter (with lime and garlic)
      chipotle sauce (with mayo, sour cream, lime and garlic)
      in eggwash for fried foods like pork chops
      rubbed into the skin of a joint roast
      added to stews
      to flavor chocolate along with anchos and cinnamon
      added to cheese sauce for cauliflower or macaroni cheese

      1. sarah galvin RE: greedygirl Jul 22, 2008 01:26 PM

        I always have them on hand. They are great pureed into a barbecue sauce for a southwestern flavour. I add them when I make pulled pork. You could add to mac 'n cheese! Any time you want that smokey flavour with a little heat, you can add chipotles. Stuffed green peppers, make a sauce with maple syrup and brush on corn before grilling, etc.

        1. BobB RE: greedygirl Jul 22, 2008 02:42 PM

          My chili recipe uses them - but warning, it is seriously hot! It's posted at http://www.chowhound.com/topics/494801

          1. greedygirl RE: greedygirl Jul 22, 2008 03:00 PM

            Thanks for all the suggestions folks. Just to clarify, these are chipotle flakes, not chipotles in adobo (I'm not even sure what they are - not common round these parts I'm afraid).

            2 Replies
            1. re: greedygirl
              MMRuth RE: greedygirl Jul 22, 2008 03:06 PM

              I just looked this up (doesn't help you, I think), and I had NO idea that chipotles are smoke-dried jalapenos:


              Chipotles in Adobo:


              1. re: greedygirl
                tlegray RE: greedygirl Jul 22, 2008 09:46 PM

                I didn't know that chipotle came in flakes. Well learn something new everyday.

                Anyway I'd use them like I use red pepper flakes; Warm olive oil in a pan and add garlic and the chipotle. Let simmer until oil is infused and then add shrimp. Any left over oil can be used on bruchetta. I imagine you could do the same thing with other meats or vegies of your choice. I also make bucatini al' amatriciana with red pepper flakes. Not sure how the smokiness might affect the dish though. You can use in on pizza. Soups.

                I'm going to see if I can find some and try it out.

              2. sarah galvin RE: greedygirl Jul 22, 2008 03:37 PM

                We all assumed in adobo! That's too funny. The dried chipotle peppers are not available where I live, that often either. I would still use them when I want a smoky, and hot, addition. I would add them to scrambled eggs!

                1. goodhealthgourmet RE: greedygirl Jul 22, 2008 04:11 PM

                  i used to have a jar of the flakes, and i sprinkled them on everything. they're particularly wonderful on eggs/omelettes/frittatas.

                  now i'm wishing i still had some! i'll have to see if i can buy them somewhere around here...

                  1. WCchopper RE: greedygirl Jul 27, 2008 10:31 PM

                    Infuse cream with the chipotle, then mix in some fresh goat cheese and use that in a potato gratin. Good, good.

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