As I mentioned the other day, I have been on a chipotle kick. I’ve been thinking about new creative ways to include chipotle-flavors in my meals for a while now, and while planning a side dish for tacos the other day, I realized that it would be the perfect flavor to add to a black bean and corn salad. This Southwestern themed salad made a great side dish for tacos, but with the quinoa and black beans it was also substantial enough for a healthy lunch the next day. That makes it a double winner in my book. Continue reading
Chipotle peppers are a gift to mankind. Be it a chipotle pepper, chipotle seasoning, chipotles in adobo sauce. Smoky and spicy, the flavor known as chipotle can be subtle heat or in-your-face hot. Whether it’s the leading flavor (like in this recipe for today) or a supporting character, it’s always delicious. I’ve been on a chipotle kick (not the restaurant… except for dinner last night, but that’s neither here nor there), so stay tuned for another chipotle-based recipe later this week.