I absolutely love these things. I put them in omelets, pasta dishes, tuna salad... anywhere you'd ad a vegetable. ,
Fitness Minutes: (651)
9/28/12 12:23 P
These little guys are perfect for soups..especially this yummy sweet potatoe soup i made with them...yum! also...mix it with a little veganaise for a yummy healthy spread on a sandwich.
Fitness Minutes: (18,135)
9/27/12 12:14 A
I toss them in the blender with greek yogurt, making an awesome dip for veggies or pita chips.
9/18/12 6:58 P
I feel like I have been seeing a ton of recipes with these peppers in it. I saw a soup that also called for them...I want to say it was a Rachel Ray or a Martha Stewart recipe for a chipotle soup. They are also called for in these Mexican stuffed sweet potatoes that I love. Try Googling them.
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8/17/12 6:09 P
I'm pretty obsessed with these, although I'm in the midst of withdrawals--haven't had access to any since the end of April.
I LOVE to slice one up and mix it with a little bit of garlic powder in black beans.
I put them in everything: meatballs, soups, chili and chicken tinga.
Fitness Minutes: (120)
8/9/12 9:55 P
I freeze them as well. I put 2 peppers plus some sauce in baggies and do it that way. Most recipes don't call for more than 2, so that way I'm not thawing and then re-freezing the whole can over and over again. I do the same thing w/ tomato paste.
You can use them in place of any fresh jalapeno or chile powder. They will ad more of a smoky flavor as well as heat. They also will keep a long time in the fridge, so you can use a little bit at a time.
Voluntary Discomfort is the secret cornerstone of strength. We build our whole lives around increasing comfort and avoiding discomfort, and yet by doing so we are drinking a can of Weakness Tonic with every morning’s breakfast. ~Mr. Money Mustache 5K PR: 23:40 10K PR: 48:57 HM PR: 1:59:37 30K: 2:57:44
Chop them up and, with the adobo, add to an omelet with vegetables and a smoked cheese or an aged cheese.
Toss into pasta with vegetables.
Smear onto bread for sandwiches.
Toss into the pot when you're cooking rice to flavor it.
Make tortilla soup or another Mexican recipe and add to taste.
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8/4/12 7:06 P
Check out this recipe. I made it several months ago and was really impressed. I think the polenta I bought was a bit different because I ended up using a lot more chicken broth/hot water. However, that made a nominal change in calories. I suggest making the adobo sauce the day before you make the peppers. It is very filling.
I bought a small can of chipotle peppers in adobo sauce for a spark recipe (Chef Meg's Spicy Sliders - http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=1843551). The recipe only used a small portion of the can. Does anyone have suggestions for what I can do with the remainder of the peppers?
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