Raspberry Chipotle Burritos Recipes

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GRILLED CHICKEN WITH RASPBERRY CHIPOTLE GLAZE



Grilled Chicken with Raspberry Chipotle Glaze image

Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

1 cup raspberry preserves
1/3 cup lime juice
2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
2 teaspoons adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
Fresh raspberries, if desired

Steps:

  • Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
  • Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY CHIPOTLE BACK RIBS



Raspberry Chipotle Back Ribs image

Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h10m

Yield 4

Number Of Ingredients 18

¼ cup light brown sugar
3 tablespoons sea salt
4 ½ teaspoons chili powder
4 ½ teaspoons dried lemon peel
4 ½ teaspoons paprika
4 ½ teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 cup seedless raspberry jam
¼ cup chipotle salsa
¼ cup white sugar
1 ½ teaspoons onion powder
1 teaspoon apple cider vinegar
¼ teaspoon hickory liquid smoke
⅛ teaspoon cayenne pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup tamarind juice, in a spray bottle*

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Spray both sides of ribs with tamarind juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Continue cooking ribs for 1 to 2 hours more until very tender, spraying with tamarind juice every 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
  • Move ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining sauce.

Nutrition Facts : Calories 2430.2 calories, Carbohydrate 100.2 g, Cholesterol 627.1 mg, Fat 149.9 g, Fiber 5.3 g, Protein 175.4 g, SaturatedFat 52.8 g, Sodium 4784.7 mg, Sugar 74.6 g

RASPBERRY CHIPOTLE BBQ SAUCE



Raspberry Chipotle BBQ Sauce image

This is a super sweet and spicy BBQ sauce with fruit that my family and I found in Mexico last Christmas. Try it over grilled tuna like we did, or experiment with chicken or ribs. I have also served this poured over a block of cream cheese to smear over crackers. Nice!

Provided by Allyson Blok Kulinski

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 8

1 tablespoon olive oil
½ cup diced onion
2 tablespoons minced garlic
2 tablespoons chipotle peppers in adobo sauce, chopped, or more to taste
1 pint fresh raspberries
½ cup raspberry vinegar
¾ cup honey
½ teaspoon salt

Steps:

  • Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.
  • Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 16.7 g, Fat 1 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 84.1 mg, Sugar 15 g

COPYCAT CHIPOTLE CHICKEN BURRITOS RECIPE



Copycat Chipotle Chicken Burritos Recipe image

This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

Provided by Becky Hardin

Categories     Main Course

Time 1h

Number Of Ingredients 27

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoon apple cider vinegar (sub any vinegar)
2 tablespoon olive oil
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
1 can (14.5 ounces black beans, drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1 cup white or brown rice
1 tablespoon olive oil or butter
Juice of 1 lime
1/4 cup chopped cilantro
8 large burrito tortillas
Salsa
Sour cream
Monterrey jack cheese
Guacamole

Steps:

  • Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
  • Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
  • Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
  • Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and cilantro.
  • Assemble the burritos: Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla. For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it's seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`

Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 23 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 753 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HOMEMADE CHIPOTLE BURRITO



Homemade Chipotle Burrito image

Based on their published ingredients and nutritional information, this set of recipes produces a vegetarian burrito that's very close to Chipotle's signature flavors, and in my opinion, is even better. If you have an aversion to cilantro, substitute fresh parsley in every step that calls for cilantro. There are many sub-recipes here - the trick is to get the beans and rice cooking and then work on making the additional toppings while they cook.

Yield Yields 8 to 10 burritos

Number Of Ingredients 45

1 cup dried black beans water 3 cups of water 1 teaspoon canola oil 1 teaspoon cumin ½ teaspoon salt 1 bay leaf 1 tablespoon canola oil 1 cup white basmati rice 2 cups water fresh squeezed juice from one lime (about 2 tablespoons) 1 teaspoon kosher salt 2 teaspoons finely chopped fresh cilantro 2 green bell peppers, chopped into long, thin strands 1 red onion, chopped into long, thin strands ½ tablespoon chopped fresh oregano 1 tablespoon vegetable oil 2 large, ripe tomatoes 1 small green jalapeño, seeded and minced 2 tablespoons red onion, minced ½ tablespoon fresh squeezed lime juice ½ tablespoon fresh squeezed lemon juice 2 teaspoons finely chopped fresh cilantro ½ teaspoon kosher salt 2 cups frozen corn water 2 poblano chilis, finely minced 1 small green jalapeño, seeded and minced 2 tablespoons red onion, minced ½ tablespoon fresh squeezed lime juice ½ tablespoon fresh squeezed lemon juice 2 teaspoons finely chopped fresh cilantro ½ teaspoon kosher salt 4 ripe avocados 1 cup red onion, minced (about one medium onion) 2 tablespoons fresh squeezed lime juice 2 teaspoons coarse sea salt 1/8 teaspoon freshly ground black pepper, or to taste 1 ripe tomato, seeds and pulp removed, chopped sour cream 8 ounces monterey jack cheese, shredded 8 ounces white cheddar cheese, shredded 1 head of fresh romaine lettuce 8 to 12 extra large soft tortillas
1 cup dried black beans
water
3 cups of water
1 teaspoon canola oil
1 teaspoon cumin
½ teaspoon salt
1 bay leaf
1 tablespoon canola oil
1 cup white basmati rice
2 cups water
fresh squeezed juice from one lime (about 2 tablespoons)
1 teaspoon kosher salt
2 teaspoons finely chopped fresh cilantro
2 green bell peppers, chopped into long, thin strands
1 red onion, chopped into long, thin strands
½ tablespoon chopped fresh oregano
1 tablespoon vegetable oil
2 large, ripe tomatoes
1 small green jalapeño, seeded and minced
2 tablespoons red onion, minced
½ tablespoon fresh squeezed lime juice
½ tablespoon fresh squeezed lemon juice
2 teaspoons finely chopped fresh cilantro
½ teaspoon kosher salt
2 cups frozen corn
water
2 poblano chilis, finely minced
1 small green jalapeño, seeded and minced
2 tablespoons red onion, minced
½ tablespoon fresh squeezed lime juice
½ tablespoon fresh squeezed lemon juice
2 teaspoons finely chopped fresh cilantro
½ teaspoon kosher salt
4 ripe avocados
1 cup red onion, minced (about one medium onion)
2 tablespoons fresh squeezed lime juice
2 teaspoons coarse sea salt
1/8 teaspoon freshly ground black pepper, or to taste
1 ripe tomato, seeds and pulp removed, chopped
sour cream
8 ounces monterey jack cheese, shredded
8 ounces white cheddar cheese, shredded
1 head of fresh romaine lettuce
8 to 12 extra large soft tortillas

Steps:

  • Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

RASPBERRY CHIPOTLE SAUCE



Raspberry Chipotle Sauce image

Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.

Provided by Holly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
½ cup apple cider vinegar
½ teaspoon salt
¼ cup brown sugar
½ cup white sugar

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g

ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE



Zuni Rolls with Raspberry Chipotle Sauce image

Categories     Sandwich     Berry     Cheese     Dairy     Poultry     turkey     Dinner     Lunch     Raspberry     Meat     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo
For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Steps:

  • Make chipotle sauce:
  • In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
  • Make Zuni rolls:
  • Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
  • In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

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