The Cherry Chipotle Cooler Recipes

THE CHERRY-CHIPOTLE COOLER

The Cherry-Chipotle Cooler image

Provided by Chris Santos

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup sugar
Zest of 1/2 lemon
1/3 cup lemon juice
5 tablespoons chipotle powder
3 tablespoons kosher salt
12 ounces Bing cherry puree
9 ounces silver tequila
8 ounces lemon juice
3 ounces chipotle puree (just the adobo sauce from the canned chipotles)
Ice

Steps:

For the syrup: Bring the sugar, 1 cup water and lemon zest to a boil. Reduce to a simmer and cook for 5 minutes. Strain and cool. Stir in the lemon juice.
For the chipotle salt: Mix together the chipotle powder and salt and store in an airtight container. Stir together the cherry puree, tequila, 6 ounces of the lemon juice, the chipotle puree and 3 ounces simple syrup. Dip the edge of each glass in the remaining lemon juice, and then in the chipotle salt. Fill the glasses with ice, and then pour over the cherry-chipotle cooler.

CHERRY CHIPOTLE CHILI

Cherry Chipotle Chili image

Provided by Kerri Conan

Categories Bean Poultry Tomato turkey High Fiber Dinner Lunch Cherry Summer Healthy Chile Pepper Self

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound lean ground turkey
3/4 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
2 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon chili powder
1 can (28 ounces) diced tomatoes
2 cups pitted black cherries (fresh or frozen)
2 canned chipotle chiles, diced, plus sauce
2 bay leaves
1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
1/4 cup nonfat plain Greek yogurt (optional)
Chopped fresh cilantro (optional)

Steps:

In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.

CHERRY COOLER

Cherry Cooler image

Provided by Food Network Kitchen

Categories beverage

Time 10m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/2 pound pitted cherries, 1/2 cup sugar and 1 cup strong hibiscus tea. Serve over ice and garnish with cherries.
See all 50 Summer Drinks

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