Texas Chipotle Burgers

Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. The sauce is what I would call sooped-up ketchup. It compliments the smoky jalapeno kick you get from the chipotle in the burgers just perfectly.
Texas Chipotle BurgersFor a little smokier and a bit spicier topping, add a chipotle or two and some of the adobo sauce into the tomatoes as they cook. You can double the tomato sauce recipe and keep it in the fridge. It’s great for topping not only Texas chipotle burgers, but also hot dogs!

I used some of my homemade chipotles in adobo. They’re actually quite easy to make and are soooo deliciously smoky!

Texas Chipotle Burgers

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 burgers

Ingredients

For the fire-roasted tomato sauce

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • 1 15-ounce can crushed fire roasted tomatoes, undrained
  • kosher salt and freshly ground black pepper

Instructions

  • Place the meat in a large bowl.
  • Grate half of the onion into the meat. Chop the remaining half and reserve for topping the burgers.
  • Add the Worcestershire sauce, chipotles and adobo, and steak seasoning.
  • Add a splash of oil. Mix well then divide into 4 patties.
  • Fire up your grill.
  • Cook the burgers and toast the buns, as desired.
  • Serve the burgers topped with cheese, the tomato sauce, and chopped onion.

For the fire-roasted tomato sauce

  • Heat a tablespoon of oil in a medium sauce pan.
  • Add the garlic and cook 2-3 minutes.
  • Add the sugar and vinegar. Cook for 2 minutes.
  • Stir in the tomatoes.
  • Season with salt and pepper and let simmer 5-6 minutes.

Fiery Chicken Breasts on the Char-Broil Big Easy

Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade!
Fiery Chicken Breasts on the Char-Broil Big EasyI’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.

Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right. If you can’t find it in your local store or don’t want to order it online, try my Kick’N Chicken Legs instead.

Also try my green chile rubbed chicken on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Fiery Chicken Breasts on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Chipotle Tartar Sauce

I’m a big fan of po boy sandwiches. Sometimes fancy, sometimes not so fancy. Last weekend I made two ‘cheater’ fried clam and fried shrimp po boys. I call them ‘cheater’ because I used frozen already-fried seafood. But just because I’m cheating doesn’t mean I’m not going to step up my game a bit by adding a fantastic chipotle tartar sauce. A bit spicy and a bit tangy, this is the perfect tartar sauce to kick up any seafood.
Chipotle Tartar SauceYou want to use a mayonnaise that isn’t too thin or your chipotle tartar sauce will, of course, be thin. Not that that’s a bad thing, but most people like a nice, thick tartar sauce. You could call it a remoulade or comeback sauce if yours turns out a bit on the thin side!

Chipotle Tartar Sauce

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups
Author Mike

Ingredients

Instructions

  • Place all ingredients into a blender and process until smooth.

Chipotle Garlic Cheese Bread

Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
Chipotle Garlic Cheese BreadYou can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.

Also try my buttery garlic herb knots and my super-easy garlic-cheese crescent rolls.

Chipotle Garlic Cheese Bread

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author Mike

Ingredients

  • 6 tablespoons unsalted butter softened
  • 2 teaspoons or more chipotle chili powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup green onions chopped
  • 1 tablespoon parsley chopped plus more for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large loaf French bread halved horizontally

Instructions

  • Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  • Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  • Place bread halves onto a baking sheet lined with aluminum foil.
  • Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
  • Place bread under the broiler until starting to brown, 3-5 minutes.
  • Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
chipotle-pulled-pork-grilled-potato-skinsThere’s no such thing as a bad bite when you dig into these potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 1/2 cup pulled pork BBQ warmed
  • 1/4 cup chipotle BBQ sauce don't have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they're actually quite good!)
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

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Smoky Chipotle Wings

I’m been seriously addicted to making dry wings, like these smoky chipotle wings. Anita and I recently spent a few days in lovely Pittsburgh, Pennsylvania while attending a conference. I made sure I had my ‘to-eat’ list down before leaving, because one thing you can be sure of finding in Pittsburgh: good food. At the top of my list was dry chicken wings. No, not dry like ‘ewww, this meat is dry’. Dry as in the wings aren’t tossed in sauce after being cooked. Instead they are dusted with seasoning. The end result is almost like roasted chicken, but with much more pronounced flavors.

Smoky Chipotle WingsWhen you first taste the rub for these smoky chipotle wings you might think they’ll come out super spicy. Maybe too spicy for grandma. Well, no actually. The heat mellows a bit while the wings cook. You’re left with a slightly smoky, slightly sweet, and a bit-of-heat flavor that is absolutely crazy good. Good enough for grandma, though you might want to run the idea by her first.

Smoky chipotle wings would be absolutely perfect served any time, but they’d really make a great appetizer for the big game. They’re easy to make and packed with flavor.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Smoky Chipotle Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 3 tablespoons or more Smokey Chipotle Rub #1, divided

Instructions

For the wings

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking honey-chipotle glazed ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!
honey-chipotle-glazed-ham-on-the-char-broil-big-easySome of the ham I sliced thick, to eat as ham steaks. Some I chopped for omlets. And most I sliced super-thin for fantastic sandwiches.

Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too! My pepper onion beer sauce makes for a great topping for ham!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 16 servings

Ingredients

  • 1 8-10 pound cooked ham, bone-in or boneless
  • 2 1/4 cups Ginger Ale diet is fine
  • 1 cup packed brown sugar
  • 3 tablespoons honey
  • 4-1/2 teaspoons apple cider vinegar
  • 4 chipotle peppers in adobo sauce minced (I added more because we like spicy!)
  • 2 garlic cloves minced
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cumin

Instructions

  • Fire up your Big Easy.
  • Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
  • Stir. Bring to a simmer and let simmer until reduced by half.
  • Add remaining ingredients and stir. Cook for another 5 minutes.
  • Remove from heat.
  • Score the ham as desired.
  • Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You'll end up using about half of the glaze.
  • Remove ham and let rest 10 minutes before slicing or carving.
  • Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Raspberry Chipotle Wings

Oh, goodness me! Raspberry chipotle wings are my newest food addiction. The sauce is just crazy good. Great berry flavor and a nice helping of heat. And a little bit of sweet to temper that kick just a bit. I used fresh local raspberries, but frozen would work just fine too.
Raspberry Chipotle WingsThe raspberry chipotle sauce would also be great on a grilled pork tenderloin, or just grilled chicken. I wouldn’t be afraid to add a bit more of the chipotle if you’re into heat like I am. Just make sure that when you strain the sauce you don’t let any seeds through.

Also try my chipotle blackberry wings and my crispy chipotle wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Raspberry Chipotle Wings

Course Appetizer
Cuisine American
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 4 -6 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Buffalo seasoning or Fire Eater rub

For the sauce

  • 2 tablespoons vegetable oil
  • 1 sweet onion chopped
  • 2 cups fresh raspberries
  • 2 tablespoons red wine vinegar
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 1 tablespoon or more, I ended up using 2 tablespoons chopped chipotle peppers in adobo sauce, chopped, with some of the sauce added
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

For the wings

For the sauce

  • Heat oil in a medium saucepan over medium heat.
  • Add the onion and saute until starting to soften, about 5 minutes.
  • Add all of the remaining ingredients.
  • Bring to a boil then reduce to a simmer and continue simmering until reduced by half, about 15 minutes.
  • Remove from heat and let cool slightly.
  • Transfer sauce to a blender and puree until smooth.
  • Strain through a fine mesh sieve, pressing to remove the solids.
  • If sauce is too thin return it to the saucepan over low heat while cooking the wings. Do not let the sauce burn, though.

Strawberry Chipotle BBQ Sauce

Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smoky spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppyseed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky, you get the kick, but it’s nice and not overwhelming.
Strawberry Chipotle BBQ SauceI cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious!

Also try my southwestern BBQ sauce.

Strawberry Chipotle BBQ Sauce

Course Sauce
Cuisine American

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 cloves garlic minced
  • 2 cups strawberries hulled
  • 3 chipotle chiles in adobo sauce
  • 1 cup ketchup
  • 2/3 up brown sugar tightly packed
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  • In a large saucepan over medium-high heat, heat olive oil. Add in onion and saute for about 5 minutes.
  • Add in garlic and saute for 60 seconds.
  • Stir in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
  • Reduce heat to medium-low and simmer for 5 minutes.
  • Use an immersion blender to puree the sauce or transfer to a blender. Puree until smooth. Return to heat and simmer another 10 minutes.
  • Cool completely and store in an airtight container. Refrigerate up to 5 days.

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.
Chipotle Coleslaw This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.

Also try my Lexington slaw.

Chipotle Coleslaw

Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 -6 servings
Author Mike

Ingredients

For the dressing

For the salad

  • 1 14 ounce package Dole coleslaw mix
  • 7 green onions green and pale green portions, sliced thin
  • 1 cup tightly packed chopped fresh cilantro leaves divided

Instructions

For the dressing

  • Whisk together the dressing ingredients.

For the salad

  • Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  • Add in dressing and fold to combine.
  • Serve garnished with remaining cilantro.