Best Chipotle Guacamole Recipes

GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA

Steps:

• Preheat grill to medium-high heat.
• Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
• Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
• In a medium bowl, mix mozzarella and Cheddar cheeses.
• Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
• In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
• Mix all ingredients together in a small bowl.;
• In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.

CHIPOTLE GUACAMOLE

Steps:

• Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

SPICY GUACAMOLE WITH CHIPOTLE

Steps:

• Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
• Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE

Steps:

• Begin filling:
• Preheat broiler.
• Soak ancho chiles in boiling water (1 cup), 5 minutes.
• While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
• Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
• Heat tortillas:
• Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
• Boil potatoes:
• Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
• Finish filling:
• Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
• Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
• Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
• Gently stir in potatoes and reheat.
• Serve chicken and potatoes with warm tortillas and accompaniments.

GUACAMOLE WITH FRESH CORN AND CHIPOTLE

Steps:

• Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
• *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE

Steps:

• Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
• To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
• Heat the tortillas or bread and set aside.
• Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
• Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.

MANGO CHIPOTLE GUACAMOLE

Steps:

• Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.

GRILLED CHIPOTLE BURGERS WITH GUACAMOLE

Steps:

• Heat gas or charcoal grill. In large bowl, mix beef, green chiles and chipotle chiles. Shape into 8 patties, about 3/4 inch thick.
• In medium bowl, mash guacamole ingredients, using pastry blender or fork.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook just until cheese is melted. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cook time.
• Layer buns with tomato slices, burgers and guacamole.

COPYCAT CHIPOTLE GUACAMOLE

Steps:

• Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
• Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
• Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.

GARLIC CHIPOTLE GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the avocado, roasted garlic, tomato, chipotle peppers, lime juice, salt, and pepper. Mix together until fully incorporated.
• Serve with tortilla chips.
• Enjoy!

CHIPOTLE CHUCK STEAK BURRITO WITH HABANERO HOT SAUCE AND GUACAMOLE

Steps:

• For the chipotle steak: Add some olive oil to a large saucepan and fry the onions slowly until soft. Add the cumin, paprika and cinnamon and fry for about 1 minute. Add 1 cup water, the steak, chipotles and oregano and sprinkle with salt and black pepper. Give the whole thing a good stir.
• Bring the mixture to a boil and cook on a simmer for about 2 hours, checking that there's enough cooking liquid. Right at the end of cooking, stir in the dark chocolate.
• For assembling: Toast the tortillas in a large frying pan until slightly brown but not crispy (they still need to be pliable for wrapping). Add some Monterey Jack cheese as they're toasting to get it melting.
• One by one add the rice, beans, steak, cilantro, Guacamole, Habanero Hot Sauce, Tomato Salsa, lettuce and sour cream to each burrito, adding as much or as little as you prefer. Wrap up your burrito, and enjoy!
• Scoop the avocado flesh into a bowl and roughly mash. Mix in the cilantro, lime juice, garlic, onions, tomatoes and jalapenos. Drizzle with olive oil and sprinkle with salt and black pepper.
• Combine the chiles, lime juice, sugar and a drizzle of olive oil in a blender or food processor and blend until completely smooth.
• Mix together the tomatoes, chile if using, lime juice, red onions, Spanish onions, cilantro, sugar, salt and oil in a bowl. Give it a taste and add a little more lime and sugar if required.

CHIPOTLE'S MEXICAN GRILL SPICY GUACAMOLE

Steps:

• Using fork, mash avocado with lime juice in small bowl.
• Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
• Chill until ready to serve.
• Serve with Tortilla Chips.

CHIPOTLE'S GUACAMOLE RECIPE

Steps:

• Mash up avocado with a fork.
• Add lime juice.
• Add all other ingredients and blend well.
• Serve with tortilla chips.

CHIPOTLE-MANGO GUACAMOLE

Steps:

• Stir avocados, tomatoes, mango, cilantro, red onion, chipotle pepper, jalapeno pepper, sour cream, lime juice, garlic, cayenne pepper, cumin, and black pepper together in a bowl.

KNOCK-OFF OF CHIPOTLE® GUACAMOLE

Steps:

• Place avocados in a large bowl and mash, using a fork, until creamy with a few chunks remaining. Stir onion, jalapeno pepper, garlic salt, and cumin into avocado until guacamole is evenly combined. Squeeze lime juice into guacamole and stir.

KNOCK OFF CHIPOTLE GUACAMOLE

Steps:

• After peeling avocados take core out and set aside.
• Place the insides of the avocado in a bowl.
• Take a potato masher and mash the avocados until it is a creamy consistency.
• Add, onion, cilantro, jalapeño, and spices over the avocado mixture.
• Stir the ingredients and then add juice from half of a lime.
• Stir and refrigerate until ready to serve.
• Note- to keep guacamole from turning brown add the cores that you set aside back in the bowl and place on top of the guacamole.
• For some reason this will keep it fresh for a longer period of time.

GUACAMOLE WITH ROASTED TOMATILLOS & CHIPOTLE PEPPERS RECIPE - (4.4/5)

Steps:

• Remove the leafy outside of the tomatillos and rinse under some warm water to remove the sticky outside. Peel the garlic cloves as well, but leave them whole. Turn on your broiler in the oven to 500°F and insert the tomatillos and garlic to roast. This should take about 5 to 7 minutes. Afterward, peel the avocado removing the dark green skin. Remove the pit (Quick tip here, if you store avocado with the pit after opening it, it will stay greener longer and keep longer). Put everything in the food processor including the garlic and tomatillos and mix/chop until right before the avocado is smooth as you want a bit of chunk to it. TIPS: These chiles do have a bit of heat, so if you don't like spicy foods, remove the pepper seeds from the dish. The seeds in peppers are where the real heat is. You remove the seeds and you get the same great smoky flavor without the heat (forgive the pun). Next, the acid from the tomatillos and lime will keep this dish very green. Avocado tends to turn dark green as it oxidizes. This dish stayed in our refrigerator for three days and looked as fresh as the day I made it. We ate the guac with healthy corn tortilla chips.

PINEAPPLE CHIPOTLE MANGO GUACAMOLE

Steps:

• 1. Drain crushed pineapple, reservice juice. In a small bowl, combine onion, avocados, chipotle peppers, salt, cilantro and 2 tablespoons of the reserved pineapple juice.
• 2. Gently mix in mango and crushed pineapple. Serve immediately. Great with chips, fish, pork, or topping for tacos, etc.

CHIPOTLE GUACAMOLE

Steps:

• Mash avocados. Stir in next 6 ingredients and, if desired, cilantro. Dollop chipotle pepper and adobo sauce over center of guacamole. Refrigerate 1 hour. Serve with chips.

CHIPOTLE GUACAMOLE

Steps:

• In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
• Smash with fork or pestle to a coarse paste.
• Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
• Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
• Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
• Serve immediately.