I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉
The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.
1 large yellow onion, finely chopped (I used a food processor)
6 garlic cloves, finely chopped (I used a food processor)
1 1/2 tsp ground cumin
3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
2 (15 oz) cans pinto beans, rinsed and drained
1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
1 T apple cider vinegar
For the Queso & Assembly:
2 tsp adobo from a can of chipotle chiles in adobo
1/2 tsp ground cumin
1/4 tsp Diamond Crystal or Morton kosher salt, plus more
4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
freshly squeezed juice from half a lime
1/4 cup (4 T) sour cream
1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
tortilla chips, for serving
To Make the Beans:
Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
Remove from heat and stir in apple cider vinegar. Cover and keep warm.
To Make the Queso & To Assemble the Dip:
Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
Uncover beans and pour queso over.
Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
Scatter sliced scallions and chopped cilantro over the top.
Serve dip warm in skillet with tortilla chips.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉
When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.
This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.
The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.
When not being served for dinner, these nachos would also be a great appetizer or snack, of course.
Yield: Serves about 6
2 T extra-virgin olive oil
4 garlic cloves, chopped
1/2 large red onion, chopped, divided
1 T achiote paste or tomato paste
8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
3 cups chicken stock
1 tsp ground cumin
1 rotisserie chicken, meat pulled from bones and shredded
1 10-oz bag frozen corn, thawed, drained
1/2 poblano chile, stemmed, seeded, chopped
4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
Nonstick vegetable oil spray
8 to 10-oz tortilla chips
1 lb sharp cheddar cheese, shredded
thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
sour cream, for serving, as desired
Heat oil in a large saucepan over medium-high until shimmering.
Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
Place a rack in the center of oven; preheat to 350°, preferably on convection.
Transfer chile mixture to a blender and purée until smooth.
Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
Coat a large rimmed baking sheet with nonstick spray.
Arrange half of the chips in an even layer on the bottom of the baking sheet.
Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.
Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.
These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
4 vine-ripened tomatoes (1 1/4 pounds), quartered
4 chipotle chiles in adobo sauce, with sauce
Kosher salt and freshly ground black pepper
4 T olive oil, divided
1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
Pat the chicken thighs dry with paper towels. Season all over with salt.
Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
Add chicken to bowl and toss with tongs until coated.
After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
Transfer chicken and squash to a platter.
Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
Spoon salsa over platter and top with reserved cilantro leaves.
Serve with brown Basmati rice and lime wedges alongside.
Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.
This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.
Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂
Yield: 4 servings
Time: about 1 hour
For the Tacos:
5 boneless skinless chicken thighs
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
½ teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
½ cup chicken broth (*use broth from simmered chicken*)
8 fresh corn tortillas
For the Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
thinly sliced serrano chile
thinly sliced radishes
crumbled queso fresco or mild feta cheese
crème fraîche or Mexican crema
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
Add garlic and cumin and cook for 1 minute more.
Add chopped chipotle chile and adobo sauce and stir to combine.
Add shredded chicken, salt lightly and stir to coat.
Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy….such a stress!! 🙂 I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.
It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.
This recipe was adapted from Martha Stewart Living. Perfect on a cold day.
Yield: Serves 6 to 8
2 poblano chiles
1 tablespoon cumin seeds
2 cups homemade chicken stock or low-sodium chicken stock
1 chipotle chile in adobo sauce, stemmed
1/4 cup olive oil
1 large onion, cut into 1/4-inch dice
4 medium garlic cloves, minced
2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
1 tablespoon dried Mexican oregano or oregano
2 teaspoons dried epazote or 3T fresh cilantro
1/2 teaspoon chipotle chile powder
3 fifteen-ounce cans kidney beans, drained
1 fifteen-ounce can diced tomatoes
coarse salt and freshly ground black pepper, to taste
freshly grated Monterey Jack cheese, for serving (optional)
diced red onion, for serving (optional)
fresh cilantro leaves, for serving (optional)
sour cream, for serving (optional)
sliced or diced avocado, for serving (optional)
tortilla chips, for serving (optional)
rice, for serving, if desired (I served brown Basmati rice)
cornbread, for serving, if desired
Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
Peel, stem and remove ribs from toasted poblanos.
Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
Stir in the stock mixture, beans, and tomatoes.
Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.
My family loves tacos. These are great summer tacos with a spicy grilled chicken filling. Simple, quick and tasty. I didn’t use radishes (because I am the only fan in the house) and substituted crunchy lettuce and cilantro instead. I also added sour cream to take away the spicy edge to the chicken; the chicken was actually not super spicy despite the chipotles. I toasted the hand-made whole wheat flour tortillas in a cast iron skillet for a few seconds on each side before topping with the filling.
This recipe was adapted from Everyday Food. We ate them with refried beans and brown rice. They would be just as delicious- and more taco like- with corn tortillas.
3 tablespoons finely chopped chipotles in adobo, about 2 large with adobo sauce
3/4 teaspoon ground cumin
1/2 teaspoon coarse salt
2 chicken breasts, pounded to even thickness
1 bunch sliced radishes and chopped radish greens or crunchy lettuce
4 sliced scallion greens
cilantro leaves, to taste
2 tablespoons olive oil
1 1/2 tablespoons lime juice
8 toasted flour tortillas (I used hand-made whole wheat)
avocado slices, for serving
sour cream, for serving
Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes or lettuce, cilantro leaves, and scallion greens. Dress with olive oil and lime juice; season with salt and pepper.
Grill chicken, then slice.
Serve on tortillas, topped with sour cream, avocado and dressed greens.