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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Chipotle Recipes

Raspberry Balsamic and Chipotle EVOO, Manchego, Chicken & Bacon Tapas

  • 1 roll store-bought polenta (1 pound)
  • 1 tablespoon butter
  • 1 1/2 cups diced onions
  • 1/2 pound boneless, skinless chicken breast, chopped
  • 6 slices pre-cooked bacon, chopped
  • 2 cups shredded Manchego cheese (divided use)
  • 1/3 cup Raspberry balsamic vinegar
  • 1/3 cup Chipotle EVOO
  • 3 tablespoons pecan pieces
  • 1 tablespoon chopped fresh cilantro

Preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray.

Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium.  Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.

Add butter and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque.  Remove from heat and stir in chopped bacon.

Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese.  Drizzle raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese.  Sprinkle pecans over top.

Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Serve on small plates, tapas style.

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Homemade Salsa

  • 3 large tomatoes
  • 1 small red onion
  • cilantro
  • Chipotle flavored Extra Virgin Olive Oil

Quarter and thinly slice the tomatoes and onion.  Chop about ½ cup of cilantro, adding more if needed.  Add a pinch of salt.

Put all ingredients into a bowl and add 2 tablespoons of Chipotle flavored EVOO and toss.  You can serve immediately or put in the refrigerator and let the vegetables soak up the flavors and eat later.

Add a little of our Persian Lime Extra Virgin Olive Oil for a twist to ordinary salsa or add 2 teaspoons of hot sauce if you would like a spicier salsa.

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