CHIPOTLE-WHITE CHEDDAR MASHED POTATOES
Categories Potato Side Vegetarian Quick & Easy Cheddar Hot Pepper Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.
SMOKEY CHIPOTLE MEATLOAF
Spicy, sweet and smokey flavor. Very easily adaptable to your personal taste. Makes THE BEST sandwiches from leftovers!
Provided by Joan Dredge
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.7 g, Cholesterol 124 mg, Fat 16.2 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 6.1 g, Sodium 634.8 mg, Sugar 5.3 g
CHIPOTLE-CHEDDAR MASHED POTATOES
Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light.
Provided by Derf2440
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Remove 1 chile and 1 tablespoon adobo sauce from can.
- (more if you wish, to taste) Chop chile to measure 1 tablespoon.
- Reserve remaining chiles and adobo sauce for another use.
- Place potato and garlic in a large dutch oven, cover with water and bring to boil.
- Cook 15 minutes or until potato is tender, Drain.
- Return potato mixture to the dutch oven.
- Add chopped chile and adobo sauce, cheese, and remaining ingredients.
- Mash to desired consistency with a potato masher.
- Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
Nutrition Facts : Calories 191.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.8, Sodium 313.2, Carbohydrate 31.9, Fiber 2.8, Sugar 2.2, Protein 6.9
CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES
Our holiday present for you: easy-to-make, time-saving meals for this very hectic time of year. Chipotle Meat Loaves with Spinach-Cheddar Mashed Potatoes
Categories chipotle meat loaf mashed potatoes spinach cheddar southwestern main dish dinner easy Chipotle Meat Loaves with Spinach-Cheddar Mashed Potatoes
Time 38m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 500 degrees F.
- Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves.
- Glaze: Mix all ingredients in a small glass measure until blended.
- Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned.
- Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer.
- To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes.
- Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.
Nutrition Facts : Calories 546 calories
WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES
Steps:
- Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.
CHIPOTLE MASHED POTATOES
Steps:
- In a kettle combine potatoes with enough salted cold water to cover by 2 inches and boil potatoes until very tender, about 30 minutes. Drain potatoes in a colander, and, when just cool enough to handle, peel potatoes. Return warm potatoes to kettle and with a potato masher mash potatoes with milk over very low heat. Chop chiles and mash into potatoes with sour cream and salt and pepper to taste. Potatoes may be made up to this point 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes and season with salt and pepper. Chop cilantro and stir into potatoes.
CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES
Number Of Ingredients 15
Steps:
- * 1. Heat oven to 500 degrees F. * 2. Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves. * 3. Glaze: Mix all ingredients in a small glass measure until blended. * 4. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned. * 5. Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer. * 6. To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes. * 7. Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.
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