[CH] Chipotle recipes

Judy Howle (howle@ebicom.net)
Sun, 22 Nov 1998 15:00:56 -0600

These are some chipotle recipes I have collected.  

Chipotle Sauce

1 7oz can chipotles en adobo
1 cup olive oil <use the best you can afford>
4 lg. garlic cloves,peeled
1 lg. egg
1 lg. egg yolk
1/2 tsp. coarse salt <or to taste>

Puree the can of chipotles in blender/food processor.Strain the
mixture thru a sieve to remove the skins and seeds.
Heat 3 TBSP. of olive oil in a small skillet over Med. heat and
saute the whole garlic cloves 4-5 mins. til they are golden brown
and softened.
In the bowl of a food processor, place the chipotle puree,sauteed
garlics,whole egg,and egg yolk. Process to a smooth puree, slowly
adding the remaining olive oil<in a thin stream>until the sauce
becomes a little thicker than heavy cream, but not as thick as
mayonnaise. 
Add salt to taste and refrigerated until ready to use.

Use as a dipping sauce with shrimps, scallops, and fish.

I'm going to make it a bit thicker, and try it as a dressing
on potato salad, and beside cold grilled chicken.

The sauce will keep 3-5 days in the fridge.
Make sure the eggs you use are VERY fresh.



>From the same cookbook:

Chipotle Polenta

3 cups chicken stock
1 TBSP butter
1 cup polenta <med. corn meal>
2-4 TBSP chipotle en adobo puree
1 tsp. salt

In a medium saucepan, bring the chicken stock to a boil,
add the butter and slowly pour in the polenta, whisking
while you pour. <This is important, as the polenta will
form lumps otherwise>
Reduce the heat to low, and whisk or stir the polenta for
2-3 mins. 
Add the chipotle puree and the salt* and continue whisking
or stirring for about 10-12 mins. until the polenta is thick.

Grease or spray a cookie sheet, and spread the hot polenta on it
evenly.Let stand 20 mins.and cut into desired shapes for serving.
Preheat oven to 350F and place polenta in oven til hot.

*salt: depending on the type of broth and butter you use,
adding salt might not be necessary. Taste the polenta before
adding the salt.

I liked this recipe 'cuz it's a real make ahead one.
When i make polenta, i cut and store the pieces in the 
fridge, and when i want to use/eat them, i lightly brush
with olive oil and throw 'em on the BBQ for a coupla mins.
per side.


This last one is the best <i think>:
>From the same cookbook.

Chipotle Butter

1 cup softened butter
4-5 TBSP chipotle en adobo puree

Roughly puree the butter and chipotle puree together.
Form into a roll, using wax paper, and freeze or refrigerate.
Cut discs off the roll as you need them.
Use with shellfish, fish, grilled chicken, on a baked potato,
on hot cornbread...the uses are endless!



 From the cookbook Hot Spots by Dave DeWitt:

Chipotle Cream Sauce by Chef Zeke Lambert

6 shallots, peeled and roasted
1 lg carrot, peeled and diced
1-2 TBSP veg. oil
2-4 chipotles en adobo
1/4 cup white wine
3 cups heavy cream OR
use half cream and half chicken stock to equal 3 cups

Sautee the carrot in oil til tender.
Add the shallots,chipotles and wine and simmer for 1 min.
Add the cream, raise the heat, and reduce by half.
Place the mixture in a blender/food processor and puree.
Strain the sauce, season with salt and serve.

This sauce is good with most grilled meats, in or on
mashed potatos, and with grilled chicken.

If you sub chicken stock for some of the cream, then add the stock first,
reduce by half<on high heat> then add the cream, and reduce
mixture to 1 or 1 1/4 cups.


In all of these recipes,as always, the amount of chipotles would be to your
own taste or to the amount you've got left over in the l'il
can!

enjoy!

alexandra CH#69 zuppinger
puppet2@ibm.net


                   
  *  Exported from  MasterCook  *

                          Chilpoltes en Adobado

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot And Spicy                    Mexican
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        chilpotle mora chiles (about 60)
   3                    ancho chiles -- seeds and veins
                        removed
   4                    garlic cloves -- coarsely chopped
                        Leaves of 2 fresh marjoram sprigs or 1/8
                        teaspoon dried marjoram
                        Leaves of 2 fresh thyme sprigs or 1/8
                        teaspoon dried thyme
   1      Pinch         cumin seeds -- crushed
   1                    bay leaf -- torn into small
                        pieces
   2      tablespoons   olive oil
     3/4  cup           mild vinegar
     3/4  cup           strong vinegar
     1/4  cup           tightly packed dark brown sugar
   1      tablespoon    sea salt

1.Rinse the chilpotles and drain.  Pierce each one all the way through with a
sharp fork or skewer.  Place in a pressure cooker with water to cover and
cook at low pressure for about 15 minutes; they should be soft but not mushy.
 (Alternatively, cook the chiles with water to cover in a tightly covered
nonreactive medium saucepan over low heat for 30 to 40 minutes.)
2.Drain the chilpotles, remove the stems and wipe off any stray seeds
clinging to the outside.  Set aside.
3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot
water and simmer for 5 minutes.  Drain and transfer to a blender.  Add 1 cup
of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the
cooked chilpotles and blend until almost smooth. 
4.Heat the oil in a shallow nonreactive skillet.  Add the blended ingredients
and fry over moderately high heat for about 3 minutes, scraping the bottom of
the pan to prevent sticking.  Add the vinegars, brown sugar, salt and 1/2 cup
of water and cook for 5 minutes longer.  Then add the remaining chilpotles
and cook over moderate heat, scraping the bottom of the pan from time to time
to prevent sticking, until the sauce has reduced and thickened, about 15
minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an
airtight container for up to 1 month.  Before using, place in a medium
saucepan, moisten with a little vinegar and bring to a boil.  Let boil for a
few minutes.)
Makes about 6 cups


*  Exported from  MasterCook II  *

                      Chalupas with Chipotle Chiles

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Crockpot                         Main Dishes
                Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 lb          pork loin roast
   1      teaspoon      salt
                        pepper -- to taste
   3      cloves        garlic -- sliced
   1      16 oz pkg     dried pinto beans -- soaked several hrs
   1      teaspoon      oregano
   1      teaspoon      ground cumin
   1      tablespoon    chili powder
   1      7 ounce can   chopped green chiles -- drained
   2      to 3          chipotle peppers -- en adobo, minced

Rub roast with salt and pepper.  Cut small slits in roast; insert 
garlic 
slices.  Place on rack in broiler pan.  Broil for 15 minutes.  Place 
roast 
in slow cooker.  Rinse pinto beans; drain.  Add to slow cooker.  Add 
oregano, cumin, chili powder, green chiles and enough water to cover. 

Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add 
the 
chipotles. Cook, uncovered, for 1 hour longer.  Skim off fat; discard 

bones.   Serve on a bed of corn chips with shredded cheese, chopped 
green 
onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
      Add a can of diced tomatoes or Rotel to leftovers and serve 
over 
rice.  Delicious!
    
      Diana Rattray

 NOTES : I'm not sure about the title--adobado. thought it was adobo
                    
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                     *  Exported from  MasterCook  *

                              Chipotle Paste

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot & Spicy                      Sauces And Spice Mixtures

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           chipotle -- (7 oz)
                        chilies en adobo
   2      tb            Corn oil
   3      lg            Garlic cloves
   2      ts            Ground coriander
   1      t             Thyme
   1      t             Freshly ground black pepper

  In a food processor, combine all the ingredients and process until bnlended
 but still slightly chunky, about 1 minute. The paste can refrigerated,
 tightly covered, for up to 3 weeks.   Building Block: By blending canned
chipotle chilies in adobo with a few  additional ingredients, you have a
nearly effortless recipe for a  versatile, spicy seasoning paste.   Uses:
Brush tha paste on beef and pork roasts, baby back ribs, chicken or
 shellfish. Mix with sour cream or mayonnzise to accompany grilled meat,
 poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
 vegetables. Stir into chicken stock along with shredded cooked chicken,
 chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
 stock with assorted seafood. Mix into a simple tomato sauce to go with
 pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew.
 

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                     *  Exported from  MasterCook  *

                              Chipotle Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Dips
                Hot And Spicy                    Mexican
                Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    Dried chipotle chiles OR -- -3 c chipotle
                        chiles.
   8                    Ripe Roma tomatoes -- cored
  12                    Garlic cloves -- peeled
   2      tb            Salt
     1/2  t             Black pepper -- freshly ground

  Combine all of the ingredients in a medium saucepan. Bring to a boil,
 reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should
 be reduced by one-third and the tomato skins should be falling off. Set
 aside to cool.
  Pour the mixture into a blender or a food processor fitted with the metal
 blade. Puree until smooth and then pass through a strainer. Serve chilled
 Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
 

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                     *  Exported from  MasterCook  *

                          Chipotle Sauce - Hot!!

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot And Spicy                    Mexican
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  Cup           Dark Corn Syrup
   4      Tsp           Chili Powder -- (4 to 6)
     1/3  Cup           Strong Coffee
   1      TBS           Corn Oil
     1/4  Cup           Catsup
   2      Tsp           Mustard
     1/4  Cup           Cider Vinegar
     1/2  Tsp           Salt
     1/4  Cup           Worcestershire Sauce
   4                    Canned Chipotle Peppers -- (4 to 6)

Heat thoroughly.  Bring to a boil.  Simmer 10 minutes.  Transfer to blender
and blend thoroughly.


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                     *  Exported from  MasterCook  *

                           Chipotle Vinaigrette

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot And Spicy                    Salads And Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    tablesp. cider vinegar
   2                    tablesp. fresh lime juice
   2      teas          p. Dijon mustard
   2      teas          p. finely chopped Chipotel peppers in
                        Adobo sauce
   1      tea           p. chopped cilantro
   1      tea           p. Sugar
   1                    tablesp. olive oil
                        s & p to taste.

In small bowl whisk together vinegar, lime juice, mustard, chipotles,
cilantro & sugar. Gradually whisk in olive oil. Season with salt & pepper. 
Not very hot but it might help use up those big cans of chipotles. 


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                     *  Exported from  MasterCook  *

                           Smoky Roasted Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Dips
                Hot And Spicy                    Mexican
                Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Garlic cloves -- peeled
   1      md            Onion -- quartered
   3      lg            Tomatoes
   1                    Canned chipotle chile in adobo
     1/4  c             Lime juice
   2      tb            Salad oil
     1/4  c             Fresh cilantro leaves -- chopped

Place a 10 to 12 inch  uncoated frying pan over high heat.  Add garlic,
onion, and tomatoes. Cook,  turning often with tongs, until charred on all
sides (about 10 minutes).  Remove from pan and let cool.  Cut tomatoes in
half crosswise and discard  seeds. In a blender or food processor, combine
vegetables, chipotle, lime  juice, oil and cilantro; whirl to desired
consistency. Makes 3 cups.
 

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                     *  Exported from  MasterCook  *

                               Chili Shrimp

Recipe By     : GMIM/Chinese/JRB
Serving Size  : 4    Preparation Time :1:00
Categories    : Chinese                          Hot And Spicy
                Main Dishes                      Seafood/Shellfish
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SEASONING SAUCE
   2      tablespoons   dry sherry
   1      tablespoon    sugar
   1      teaspoon      red rice wine vinegar
   1      tablespoon    soy sauce -- dark
   1      teaspoon      soy sauce -- light
   2      tablespoons   chicken broth
   3      teaspoons     chili paste
   1      teaspoon      cornstarch
                        END OF SAUCE
  16      large         shrimp
   5                    green onions -- minced
   4      teaspoons     ginger -- minced
   4      cloves        garlic -- minced
   4 1/2  tablespoons   oil
   1      teaspoon      sesame oil

Combine seasoning sauce ingredients in bowl.  Stir to dissolve cornstarch.
Devein shrimp without shelling--or buy them that way
Heat wok over high heat till hot.  Add 2 1/2 T oil and heat till hot, but not
smoking.  Add shrimp and stir fry about 5 min till almost cooked.  Remove
Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30
sec.  Stir seasoning sauce, and add to wok.   Stir till slightly thickened.
 Add shrimp, and stir till evenly coated.  
Turn off heat and add sesame oil and swirl.
Serve
NOTE--serve with rice, Smoked Bean Sprouts.
Messy, hot and wonderful!

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                     *  Exported from  MasterCook  *

                             Chipotle Shrimp

Recipe By     :Mark Miller--COYOTE CAFE COOKBOOK 
Serving Size  : 6    Preparation Time :0:00
Categories    : Avocado                          Hot And Spicy
                Main Dishes                      New Southwest
                Seafood/Shellfish                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    corn tortillas -- thick and fresh
   2      qt            water
   1                    lemon -- juice only
   1      tablespoon    peppercorns -- crushed
   1      tablespoon    sea salt
  54      large         shrimp -- unshelled
   1      cup           butter -- softened
   5      tablespoons   chipotle pepper -- canned & pureed
   4                    green onion -- chopped
   1      cup           Ranchero Sauce (separate recipe)
   1      large         avocado -- sliced

Heat tortillsa and keep soft.  (Nuke or steam)
Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min.
 Add shrimp, cook till pink and done, drain cool and peel.
Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T
chipoltes, and set aside at room temp.  
Just before serving, toss remaining shrimp with rest of chipolte puree, and
heat in skillet.  
Put three tortillas on plate, add 8 shrimp, top with butter.  Sprinkle with
green onions, and serve with the Ranchero Sauce.  Garnish each plate with
avocado slices.

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                     *  Exported from  MasterCook  *

                      Roasted Tomato and Mint Salsa

Recipe By      JRB
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Avocado
                Hot And Spicy                    Mexican
                Salsa                            Sauces
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         roma tomato
   1      large head    garlic -- minced
   1                    lime -- juice only
   3      tablespoons   olive oil
   4                    serrano pepper -- minced
                        OR
   3                    chipotle pepper -- minced
   2      tablespoons   cilantro -- minced
   3      tablespoons   mint -- minced
   1      teaspoon      lime zest
   1      teaspoon      lemon zest
          pinch         salt

Heat skillet over high heat, and roast tomatoes till soft and black all over,
stirring frequently
Process with garlic till roughly chopped
Cool to room temp
Add remaining ingredients, mix and let stand 30 min to blend flavors
Serve with tortilla chips

VARIATION--add some chopped avocado before serving


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NOTES : DOESN'T MAKE MUCH, AND EVERYONE LIKES--I USUALLY DOUBLE RECIPE--MAKES
ONLY ABOUT 1CUP
                     
*  Exported from  MasterCook  *

                         Tomatillo Chipotle Sauce

Recipe By     : JRB
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Hot And Spicy
                New Southwest                    Salsa
                Sauces                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      large         tomatillos -- (2 lbs)
   1      head          garlic -- unpeeled
   1      medium        onion -- chopped
   3      tablespoons   olive oil
   1      cup           cilantro -- packed
   1                    lime -- juice only
   1      teaspoon      salt
   4      canned        chipotle peppers in adobo sauce
   2      teaspoons     adobo sauce

Husk and wash tomatillos.  Cook in skillet over me-hi heat for 25 min,
stirring, till soft and black all over.  Roast garlic till soft, peel.  Saute
inion in 1 T oil till soft.  
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl
smooth.  Add water if necessary.
Add lime juice and process briefly.  Check seasoning, and add sugar and lime
juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken
with Tomatillo Sauce

VARIATION:
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min,
till soft.  Seed peppers (or not for more heat), remove stems, and proceed,
using both peppers and their soaking water.  

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NOTES : Martha really likes--spicy, smoky, and wonderful!

                     *  Exported from  MasterCook  *

                         Chipotle Marinade - Hot

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot & Spicy                      Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Fresh Orange Juice
   2      Tsp           Oregano
     1/4  Cup           Fresh Lime Juice
   1      Tsp           Cumin
   6                    Canned Chipotle Chilies -- minced
   2      TBS           Wine Vinegar
   4      Cloves        Garlic
   1      Tsp           Salt
   1      Tsp           Freshly grated Orange Rind
   1      Tsp           Black Pepper

Combine the Orange juice and Lime juice in a small saucepan and boil until
reduced to 1/2 cup. Place juice and remaining ingredients into blender and
blend thoroughly.  If marinade is to thick, thin with additional Wine
Vinegar.  Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat
overnight, turning a couple of times. 


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                     *  Exported from  MasterCook  *

                              Chipotle Paste

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot & Spicy                      Sauces And Spice Mixtures

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           chipotle -- (7 oz)
                        chilies en adobo
   2      tb            Corn oil
   3      lg            Garlic cloves
   2      ts            Ground coriander
   1      t             Thyme
   1      t             Freshly ground black pepper

  In a food processor, combine all the ingredients and process until bnlended
 but still slightly chunky, about 1 minute. The paste can refrigerated,
 tightly covered, for up to 3 weeks.
  Building Block: By blending canned chipotle chilies in adobo with a few
 additional ingredients, you have a nearly effortless recipe for a
 versatile, spicy seasoning paste.
  Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or
 shellfish. Mix with sour cream or mayonnzise to accompany grilled meat,
 poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
 vegetables. Stir into chicken stock along with shredded cooked chicken,
 chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
 stock with assorted seafood. Mix into a simple tomato sauce to go with
 pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew.


                   - - - - - - - - - - - - - - - - - - 



                     *  Exported from  MasterCook  *

                          Smoked Chili BBQ Sauce

Recipe By     : Mark Miller--GREAT CHILI BOOK
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot And Spicy                    Mexican
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice vinegar
   1      cup           cider vinegar
   2      teaspoons     ground cloves
   1      teaspoon      ground allspice
   2      tablespoons   ground coriander
   1      medium        onion -- diced
   1      head          garlic -- roasted, chopped
     1/4  cup           olive oil
   1      cup           brown sugar
     1/4  cup           molasses
   1      cup           chipotle peppers in adobo -- pureed
   1 1/2  botles        ketchup
   1      tablespoon    worcestershire sauce
                        salt to taste

Mix vinegars and spices in pand and over med heat reduce by half.  In large
pan, saute onion and garlic lightly in olive oil till oft.  Add sugar and
molasses.  Reduce slightly and add vinegar mixture, chipotles, ketchup and
wooster sauce.  Cook slowly over low heat 1 hour.  Season to taste with salt,
and strain through med strainer, pressing out juices of onion and garlic.
Makes 3-4 c

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                        Chipotle Barbeque Sauce
                        
5-8 Canned Chipotle Chiles in Adobo Sauce
3 TBS Oil
1 Large Onion, Chopped
2 Cloves Garlic
28 OZ Ketchup
1/3 Cup Firmly Packed Brown Sugar
1/3 Cup Red Wine Vinegar
1/4 Cup Worcestershire Sauce
1/4 Cup Yellow Prepared Mustard

Finely chop chiles in sauce.  Heat the oil and cook onion and garlic until
soft and clearing.  Add the remaining ingredients, bring to a gently boil,
stirring constantly and then turn down and let simmer about 15 minutes.
Transfer to a blender and thoroughly blend.  Season to taste with salt and
pepper.


                   *  Exported from  MasterCook Mac  *

                Crab Enchiladas with Chipotle Cream Sauce

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Appetizers
                Hot/spicy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  lb            Fresh wild mushrooms
                        -(such as Chanterelle
                        -Porcini and Shiitake) or
                        -button mushrooms
   2                    Unsalted butter (1 cup)
   1      t             Shallot, minced
     1/2  c             Dry vermouth
   1      lb            Cooked crabmeat, drained and
                        -picked over
                        Chipotle cream sauce, see
                        -recipe
     1/4  c             Snipped fresh chives
     1/4  ts            Freshly ground pepper
  12                    Blue corn or corn tortillas

  Cut off any hard stems from mushrooms and discard.  Thinly slice
  mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
  heat. Add mushrooms and shallot and cook until tender, stirring
  frequently, about 10 minutes.  Add vermouth and bring to boil. Reduce
  heat and simmer until almost no liquid remains in pan, stirring
  occasionally, about 6 minutes.

  Melt remaining 1/2 cup butter in heavy medium skillet over medium
  heat. Add crab and stir until heated through.  Combine with
  mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring
  to boil, stirring constantly. (Can be prepared 1 day ahead. Cool
  completely. Cover and refrigerate.) Set aside.

  Preheat oven to 350F.  Stack tortillas and wrap in foil.  Bake until
  heated through, about 10 minutes.  Rewarm filling over low heat,
  stirring occasionally. Place 1 tortilla on each plate. Divide filling
  among tortillas. Fold tortilla up as for letter, enclosing filling.
  Turn enchiladas seam side down.  Spoon remaining sauce over and serve.

  Makes 12 appetizer or 6 main-course servings.

  Recipe from Sonora Cafe, Los Angeles, California.

  Source: Bon Appetit - April, 1988
 


Judy "MsChile" Howle   

Flavors of the South; Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462