Chipotles are dried smoked jalapeño peppers in a spicy tomato vinegar sauce (adobo sauce). They are quite spicy and add a rich, smoky flavour. You won’t need the entire can, so freeze the remaining in a resealable bag or freezer container for another use, such as chili or pulled pork, or dress up mayonnaise for a dip.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
1 can (186 mL/215 g) chipotles in adobo sauce
1 Ontario Greenhouse Tomato
1 lb (500 g) extra lean Ontario Ground Beef
1 Ontario Onion, diced
2 tsp (10 mL) all-purpose flour
1 tsp (5 mL) each ground cumin and chili powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) approx. shredded sharp (aged) Ontario Cheddar Cheese
1/2 cup (125 mL) approx. guacamole
1/3 cup (75 mL) approx. light sour cream
Fresh cilantro leaves
Purée can of chipotles and sauce; set aside. Cut tomato in half crosswise; squeeze out seeds and dice.
In large skillet, cook beef and onion over medium-high heat, breaking up meat, until browned, about 4 minutes. Drain in colander. Return to skillet and stir in tomato, flour, cumin, chili powder, salt and pepper; cook 1 minute. Stir in 2 tbsp (25 mL) puréed chipotles; cook 1 minute. Remove from heat.
To assemble individual appetizers, amounts will depend on size of serving dish: spoon about 1/4 cup (50 mL) warm beef mixture into dish. Sprinkle with 1 tbsp (15 mL) cheese; top with a dollop (about 1 tbsp/15 mL) guacamole, then smaller dollop (1 tsp/5 mL) sour cream. Garnish with a tortilla chip and cilantro leaf. Serve with small spoons.
Tip: Make beef mixture ahead to ease holiday entertaining.
Nutrients per serving
Protein: 15.0 grams
Fat: 10.0 grams
Carbohydrate: 6.0 grams
Fibre: 1.5 grams
Recipe and photo are courtesy of Foodland Ontario.