chipotle chiles in adobo sauce recipe
The Best chipotle chiles in adobo sauce recipe
This dish is great for any occasion—whether it’s a quick weeknight dinner, a cozy family meal, or even a little something to share with friends. It’s flexible, too, because you can adjust the heat or add extra toppings if someone prefers it milder or wants more crunch. My husband and I love it because it’s filling enough to keep us going but still light enough that it won’t weigh us down afterward. Plus, the adobo sauce gives it that perfect balance of smoky, tangy, and slightly sweet, making every bite taste like a little fiesta in your mouth.
From a health perspective, this recipe is a solid choice. The chiles are packed with fiber and vitamins, and the adobo sauce adds a good dose of antioxidants without being too heavy on the sodium if you use low-sodium adobo. It’s not just tasty, it’s smart too—something I appreciate because I’m always looking for ways to eat well without feeling like I’m missing out. My kids eat it because it’s fun to customize their bowls, and honestly, it’s one of those dishes that makes you feel good about what you’re putting into your body. No matter how you serve it, it’s a winner.
Chipotle Chile in Adobo Sauce
A smoky, spicy, and flavorful chile recipe packed with the rich, tangy adobo sauce from chipotle peppers. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 cup water (adjust as needed)
- 4 chipotle peppers in adobo sauce (about 12 oz)
- 1 cup tomato sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt to taste
- 1 tbsp vegetable oil
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped (optional)
👨🍳Directions
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1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix flour, salt, cumin, smoked paprika, garlic powder, and oregano. Gradually add water while stirring until a dough forms. Knead lightly for 2-3 minutes until smooth. -
3
Divide the dough into 6 equal pieces. Roll each piece into a 4-inch-long log and place them on the prepared baking sheet, spacing them apart. -
4
Bake for 20 minutes, then flip each chile and bake for another 20 minutes until golden brown. -
5
While chiles are baking, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft (3-4 mins). Add jalapeño (if using) and cook for another minute. Stir in tomato sauce, chipotle peppers (drained), cumin, smoked paprika, and salt. Simmer for 10 minutes. -
6
Once chiles are done, let them cool slightly. Spoon adobo sauce over each chile and top with shredded cheese. Broil for 2-3 minutes until cheese is melted. Garnish with cilantro if desired.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Measuring cups/spoons
- Oven
- Mixing spoon
- Large skillet
- Wooden spoon
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra smokiness, add a pinch of chipotle powder to the dough.
- Adjust the amount of water in the dough to achieve the desired thickness.
- If you prefer a softer texture, bake the chiles longer.
- Substitute chipotle peppers with 1 tbsp adobo sauce and 1 tsp chipotle powder for a milder version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Watch Video Of How Chipotle Chile in Adobo Sauce Works
❓ Frequently Asked Questions About Chipotle Chile in Adobo Sauce
What is the difference between Chipotle chiles in adobo sauce and regular adobo sauce?
Answer: Chipotle chiles in adobo sauce are made with smoked chipotle peppers (which are already dried and smoked) and a blend of adobo seasonings, including vinegar, garlic, and spices, giving them a distinct smoky, slightly sweet, and tangy flavor. Regular adobo sauce typically comes from the canned sauce used in Filipino cuisine, which is made with a mix of vinegar, tomatoes, and spices, but lacks the smoky depth of chipotle-infused versions.
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Can I substitute regular adobo sauce for Chipotle chiles in adobo sauce in a recipe?
Answer: While you can substitute, the results won’t be the same. Regular adobo sauce lacks the smoky, earthy flavor of chipotle peppers, so it won’t replicate the depth and complexity. For best results, use the chipotle version if possible, or adjust by adding a pinch of smoked paprika or a dash of liquid smoke to enhance the smokiness.
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How should I store Chipotle chiles in adobo sauce to keep them fresh?
Answer: Once opened, store the sauce in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze portions in an ice cube tray (for single-serving use) or small containers for up to 3 months. Always check for spoilage (mold, off smells, or texture changes) before using.
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Can I make Chipotle chiles in adobo sauce from scratch at home?
Answer: Yes! You can make a homemade version by blending 1 cup dried chipotle peppers in adobo, 1 cup water, 2 tbsp adobo seasoning (from a can or homemade blend), 1 tbsp vinegar, 1 tsp garlic powder, and ½ tsp cumin. Simmer for 10 minutes, then strain if desired. For extra richness, add a splash of coconut milk or a pinch of cayenne. Adjust seasoning to taste.
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Are Chipotle chiles in adobo sauce spicy?
Answer: Yes, but the heat level varies. The chipotle peppers themselves are smoked and slightly spicy (typically mild to medium heat), while the adobo sauce adds tanginess and depth. If you’re sensitive to spice, start with a smaller amount and adjust to taste. Some brands may be slightly milder than others—always check the label for heat descriptors.
