CHIPOTLE CHEDDAR-CHICKEN DIP
Chicken takes a walk on the hot and cheesy side in this party-perfect dip. Be prepared: People will ask for this recipe.
Provided by My Food and Family
Categories Dips & Spreads
Time 40m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
- Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
- Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
- Bake 25 min. or until heated through. Sprinkle with onions.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
SOUTHWEST CHIPOTLE CHICKEN DIP
Wow, this chipotle chicken dip is gooey, cheesy and loaded with delicious flavor. The chipotle hot sauce definitely puts a Southwest spin on this dip. We had a hard time not snacking on this in the Test Kitchen. It was really good with tortilla chips and we tried buttery crackers too. Add this to your game day appetizers and...
Provided by Robin Dextradeur
Categories Other Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Drizzle chicken with some chipotle sauce to let flavor sink in.
- 2. In large bowl mix cream cheese with 1/4 cup of chipotle sauce.
- 3. Add corn, beans, peppers and 1 cup of shredded cheese to the cream cheese mixture.
- 4. Add chicken to to cream cheese mixture and mix well.
- 5. Add to an oven-safe dish. Drizzle with remaining hot sauce.
- 6. Then sprinkle a layer of shredded cheese.
- 7. Bake for 30 minutes or until cheese is bubbling.
- 8. Serve with your favorite crackers, corn or tortilla chips or veggies.
SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE
Steps:
- In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
- Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Chipotle Cream Sauce:
- 1 can chipotles in adobo
- 1 cup heavy cream
- 1 cup sour cream
- Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.
CHIPOTLE RANCH DIP
I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.
Provided by *Sherri*
Categories Appetizers and Snacks Spicy
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 3.3 g, Cholesterol 6.2 mg, Fat 4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 165.4 mg, Sugar 1.8 g
SOUTHWEST CHICKEN WITH CHIPOTLE CREAM
Make and share this Southwest Chicken with Chipotle Cream recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
- Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
- Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
- Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
- After chicken has baked 25 minutes, remove from oven and drain any fat.
- Pour chipotle cream over chicken and top with grated queso cheese.
- Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
- Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
- Goes good with steamed rice (and extra sauce on top).
CHIPOTLE CHEDDAR CHICKEN DIP
Number Of Ingredients 8
Steps:
- Make It
- Heat oven to 375°F. Reserve 3/4 cup FRESH TAKE. Combine remaining FRESH TAKE with cream cheese, mayo, chicken, celery and 1 Tbsp. peppers.
- Spread onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved FRESH TAKE and remaining peppers.
- Bake 25 min. or until heated through. Sprinkle with onions.
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