Top Rated Chipotle Recipes

Have a crowd coming over for football on Sunday? Keep them satiated and happy with these maple chipotle-flavored wings.  Click here to see 24 Chicken Wing Recipes for Fall
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Chipotle in adobo sauce is smoked jalapeños chile peppers marinated in a garlicky tomato sauce. Look for small jars or cans in the international aisle of your grocery store. Freeze leftovers in plastic sandwich bags. For less heat, remove the seeds or reduce the amount of chipotle. You can save significantly by buying whole shrimp. Remove the shells and veins under cold running water before cooking. Or to save time and fuss, purchase cooked shelled shrimp. Recipe courtesy of The New Atkins Made Easy by Colette Heimowitz, M.Sc.
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Grilled Chipotle Orange Chicken
When the weather is nice and warm, one of the best things to do is take your cooking outdoors. This easy chicken recipe will get dinner on the table in a flash, and the best part is, it's gluten-free. Click here to see 15 Great Grilled Chicken Recipes. Click here to see 101 Ways to Cook Chicken
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Chipotle-Honey Wings
If you like heat on your wings, then these chile-covered wings are the ones for you. The best part is that they are incredibly easy to make. Pop them in the oven with salt and pepper and then five minutes before they are done, make your sauce. Slather on the wings and then put under the broiler to get the crispy, crunchy finish.  A must, however, is serving them with a cooling dip like ranch or blue cheese, otherwise you'll be sweating and panting — trust me, I've been there. Click here to see 7 Creative Ways to Make Wings.
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These wings get a kick of spice by combining something that already works so well, Brother Jimmy's classic barbecue sauce, with some heat, puréed chipotle peppers.  Click here to see 24 Chicken Wing Recipes for Fall
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Pineapple Chipotle Margarita
Margaritas and spicy food are a match made in heaven. Add some spice to the drink, and you’ve pretty much got a party in a glass. Want to give the spicy margarita a go? This recipe is both easy and delicious. 
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This devilishly spicy margarita was developed by Krystlelynn Kingcade, lead bartender at rustic tequileria Añejo, located in Hell’s Kitchen. Read More About Delicioso Ideas for National Margarita Day & Beyond.
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Chipotle Pimento Cheese
I can’t remember a time when there wasn’t a tub of pimento cheese in my refrigerator. This creamy combination of cheese, mayonnaise, and pickled red peppers known as pimentos (though spelled pimiento by those not from the South) is quite versatile. It works well as a dip for chips, as a filling for celery, or as a spread for a sandwich. And as it’s a comforting crowd-pleaser, you’ll find it is welcomed not only at celebrations but even after a funeral. Now, you certainly don’t have to wait for a funeral to make pimento cheese, as it’s appropriate anytime. People love to argue about how best to make it, and there may be purists who scoff at my inclusion of chipotle chiles, lime juice, and cilantro. I don’t mind — it just leaves more for those of us who like it spicy. Serve with tortilla chips, crackers, or celery sticks. This also makes a fine filling for a whole, hollowed-out jalapeño.
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Bacon Taquitos with Chipotle Aioli
Mention bacon and chipotle in the same breath and the party people will come running into the room. Smoked bacon and ancho and chipotle powders give these finger foods serious kick.
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This recipe produces tender, succulent ribs slathered in a chocolate-chipotle barbecue sauce that'll have you licking your fingers.
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Chipotle Shrimp
This recipe from chef Richard Sandoval of Maya Restaurant, located in New York City, features tequila flambéed shrimp with black bean purée, chipotle sauce, and a frisée salad. It's an impressive dish for any dinner party any time of year.
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Chili powder
I am kind of a baby when it comes to spicy food. So, I felt really adventurous when I decided to make this turkey chili with chipotle peppers in adobo sauce. (Get a can of that stuff, taste it, and tell me that’s not spicy...) I’ve made turkey chili before, but always with a kitchen sink-type list of ingredients (Extra celery? Throw it in there...), so this time I wanted to go in streamlined and with a kick. The crunch and sweetness of corn really works with the smoky kick of the adobo sauce and the hit of spice you get when you bite into a little piece of chipotle pepper. I used organic, no-salt-added tomato soup instead of stock, which I find can make a chili too runny. Plus, the extra tomato flavor adds a light richness to the base of the chili. Okay, enough waxing poetic — go forth with this spicy (for me) turkey chili. Serve with cornbread hot from the oven! Click here to see The Slow Cooker Challenge.
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