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Not surprisingly, chipotles in adobo sauce are wonderful in Mexican and Tex-Mex dishes. Chop them and mix them into shredded cheese for topping nachos. Dice or puree a few to crank up the heat of your favorite chili. Marinate beef strips in the sauce for tacos. Dice them and add to salsa (no cranberries, please).
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Or try these less traditional ideas:
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1. For simply the most awesome chip dip ever, in a food processor combine 1 or 2 chipotle peppers, an 8-ounce package of softened cream cheese and enough sour cream to give it a scoop-friendly consistency.
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2. For a sandwich spread, puree 1 chipotle pepper with 1 cup of mayonnaise. For a burger topping, substitute ketchup for the mayo.
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3. Puree 1 chipotle in 1 cup of chicken broth, then mix into chicken soup. Then continue the theme by serving the soup topped with crumbled tortilla chips, chopped fresh cilantro and a dollop of sour cream.
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4. Mix chopped chipotle peppers into the filling for twice-baked potatoes.
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5. Puree tomato sauce and as many chipotles as you can handle. Use this as a marinade for chicken.
