Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas

Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.

1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil

▪ Warm the jar of Larry's Chipotle Sauce to medium hot.
▪ Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
▪ Cover with another tortilla and press down lightly.
▪ Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
▪ Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
▪ Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
▪ Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
▪ Dip the quesadillas in the sauce and enjoy.
▪ Serves 4.

Food Editors: Please feel free to use this recipe an photo with attribution.

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken is an easy way for you to prepare a deeply delicious meal with a slightly smoky spiciness. I always use thighs, legs or wings for this dish because I think the breast tends to dry out in the slow cooker. Serve this all-natural treat with some brown or white rice and squash or corn for a great Mexican meal.

2 pounds boneless chicken thighs
1 teaspoon each salt and pepper
1 16oz. jar of Larry's Southwestern Chipotle Sauce

▪ Place the chicken thighs on a cutting board and season with the salt and pepper. Place them in a slow cooker.
▪ Pour Larry's Chipotle Sauce over the poultry and stir to blend well.
▪ Set the slow cooker to 4, 6 or 8 hours based on your schedule. Recipe will come out the same for any cooking time.
▪ When the poultry is cooked, make the rice and vegetables according to package instructions.
▪ Place a scoop of rice in a bowl, cover with the Chipotle Chicken and sauce, and scoop a serving of vegetables in on the side. Serves 4.

Cheesy Chipotle Chicken Burritos

Chipotle Chicken Burritos

Cheesy Chipotle Chicken Burritos are a great casual dish you can make at home. Your homemade burritos will taste a lot better than the burritos you get in your local Tex-Mex restaurant because Larry's Chipotle Sauce is made with fresh all-natural ingredients, is gluten-free, NON-GMO Project Verified and contains no preservatives or additives. Buen provecho!

24 oz. skinless, boneless chicken thighs or breast meat or 24 oz rotisserie chicken already cooked.
1 cup brown rice.
1 15 oz jar of black or pinto beans
1 16 oz jar of Larry's Southwestern Chipotle Sauce
1 cup shredded Monterrey Jack of mild cheddar cheese
1 cup shredded lettuce
4 large flour tortillas

• Poach the chicken pieces in water over medium heat until cooked through. Cool and shred. If you are using rotisserie chicken, shred and keep warm.
• Cook the rice according to package instructions and keep warm.
• Warm the beans in a small saucepan or microwave.
• Warm Larry's Chipotle Sauce in a small saucepan or microwave.
• Warm the tortillas in a large dry skillet. For each burrito spoon 1/4 of the chicken, 1/4 cup brown rice, 1/4 cup beans, 1/4 cup Larry's Chipotle Sauce, 1/4 cup cheese and 1/4 cup of the lettuce on the tortilla.
• Fold the tortillas and mixture to form a burrito.
• Serve with more warm Larry's Chipotle Sauce on the side. Serves 4.

Look for more recipes on Larry's Website.

Chipotle Summer Vegetable Soup with Hominy

Chipotle Summer Vegetable Soup with Hominy

Chipotle summer vegetable soup with hominy is a great way to use all of those vegetables you just bought at the farmer's market and the roast chicken you bought at the grocery store. The addition of Larry's Chipotle Sauce brings a lot of flavor to this soup. I grew up eating hominy because my mother liked it but it is a common ingredient in the Mexican soup pozole. (If you leave the chicken out of this dish and use vegetable stock, you have a delicious vegetarian dish.)
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream

• Heat the oil over medium in a four quart pot. Add the vegetables and cook, stirring, for five minutes.
• Add the hominy, Larry's Chipotle Sauce, and stock.
• Cover, reduce the heat to low and simmer for 15 minutes.
• Add the chicken and cook for five minutes.
• Add salt and pepper if needed and serve with tortilla chips, a squeeze of fresh lime and a spoonful of sour cream in desired. Serves 4.

Chipotle Mexican Rice Bowl

Chipotle Mexican Rice Bowl - The rice bowl is one of the best ways to enjoy all of your favorite Mexican food flavors. I like using brown rice because of its nutty flavor and chewy texture, but white rice is good also.

1 cup brown rice
4 boneless and skinless chicken thighs cut into 1/2 inch chunks
1/2 teaspoon each salt and ground black pepper
2 tablespoons vegetable oil
1 16 oz. jar Larry's Chipotle Sauce
1 cup diced green bell pepper
1 cup diced red or yellow onion
1 cup diced butternut squash
Juice of one lime
4 tablespoons sour cream
1/2 cup minced fresh cilantro

▪ Cook the brown rice according to package instructions.
▪ Season the chicken thighs with the salt and pepper and brown in one tablespoon of the oil in a large skillet over medium heat until cooked through.
▪ Pour the Larry's Chipotle Sauce over the chicken, turn the heat to low, cover and simmer for 15 minutes.
▪ Heat the remaining tablespoon of oil in another skillet and saute the peppers, onions and squash over medium heat until cooked through.
▪ Toss the cooked rice with two tablespoons of the minced cilantro and the lime juice.
▪ Spoon equal portions of the rice into flat soup bowls.
▪ Spoon the chicken and sauce into the center of the rice and spoon the pepper, onion, squash mixture around the chicken.
▪ Spoon sour cream on top of the chicken and sprinkle cilantro over all. 
Serves 4.

If you like this recipe, please share it with your friends. You can buy Larry's Chipotle Sauce online at amazon.com and abesmarket.com

Southwestern Grilled Chicken

Southwestern Grilled Chicken

Larry's Ranchero and Chipotle Sauces are great marinades and basting sauces for that summertime favorite, chicken cooked on the grill.

One 3 to 4 pound whole chicken, cut up
Salt and pepper to taste
1 16 oz. jar Larry's Ranchero or Chipotle Sauce

• Placed chicken pieces in a large bowl and season with salt and pepper.
• Spoon 8 oz. Larry's Ranchero or Chipotle Sauce over the chicken, cover with plastic wrap and refrigerate for 1 to 2 hours to marinate.
• Heat the barbecue grill (either gas or charcoal) to medium low.
• Remove chicken pieces from the marinade and place on the grill skin side down. Cover and cook the chicken for 20 minutes, turning and basting the pieces every five minutes, until the chicken is fully cooked.
• Serve with potato salad and cole slaw or your favorite side dishes.

Chipotle Chicken and Cheese Quesadillas

Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor. 

1 16 oz. jar Larry's Southwestern Chipotle Sauce 

1 cup grated Monterrey Jack or mild cheddar cheese

2 cups shredded roast chicken

8 eight-inch wheat, whole wheat or mixed grain tortillas

2 Tblsp. vegetable oil

1. Warm the jar of Larry's Chipotle Sauce to medium hot.
2. Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
3. Cover with another tortilla and press down lightly.
4. Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
5. Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
6. Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
7. Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
8. Dip the quesadillas  in the sauce and enjoy.

Serves 4.  

Chipotle Chicken Stew

Larry's Southwestern Sauces are excellent simmer sauces and chicken and chipotle seem to go together really well. This simple dish can be ready for the table in about 30 minutes. Put the rice on while you are making the chipotle chicken and they should be ready to eat at the same time.

1 1/2 lbs. boneless chicken thighs, cut into 1" chunks
salt and pepper to taste
1 Tblsp. vegetable oil
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup diced zucchini
3/4 cup fresh or frozen corn kernels
2 Tblsp. fresh minced cilantro

1. Season the chicken with the salt and pepper. Heat the oil in a medium sized stew pot with a lid. Brown the chicken pieces over medium heat for about three minutes.
2. Pour the jar of Larry's Chipotle Sauce over the chicken, stir, bring the mixture up to bubbly, reduce the heat to medium low, cover and simmer for 20 minutes or until the chicken is done to your liking.
3. Add the zucchini and corn to the stew, cover and simmer for another 5 minutes.
4. Serve with plain boiled rice and sprinkle with fresh cilantro.
Serves 4.

How to Make Easy Chicken Mole YouTube video

Chicken Mole

Larry's Southwestern Chicken Mole

People ask me all the time, "What is the best way to use your mole sauce?" That's easy. Make chicken mole and serve it with rice and veggies. 

Just place the chicken pieces in a roasting pan, cover it with Larry's Southwestern Mole Sauce and bake it in the oven. Easy and delicious!

 

1 16 oz jar Larry's Southwestern Mole Sauce or your favorite mole sauce

1 cut up whole chicken or three pounds of chicken thighs

1. Preheat the oven to 350' and warm the jar of Larry's Southwestern Mole Sauce or your favorite mole sauce in a medium cooking pot.

2. Place the chicken pieces in a large roasting pan and pour Larry's Southwestern Mole Sauce over the chicken.

3. Cover the roasting pan with aluminum foil and bake in the oven for 60 minutes or until the chicken is cooked to your liking.

4. Serve the chicken mole with rice and cooked zucchini or your favorite vegetable.

Serves 4 to 6

Chipotle Chicken Skewers

Chipotle Chicken Skewers are another popular dish to make for your holiday entertaining. Serve these easy-to-eat finger foods along with Larry's Chicken Mole Meatballs and you will have one the best holiday parties ever!

Chipotle Chicken Skewers

30 wooden skewers
2 pounds boneless chicken breast or boneless pork tenderloin.
1 16 oz. jar Larry's Southwestern Chipotle Sauce or your favorite chipotle cooking sauce.

1. Soak the skewers in water for 15 minutes. This hydrates them to make them less likely to catch fire when you broil or grill them.
2. Cut the chicken breasts into 30 bite-sized pieces that you can thread onto the skewers.
3. Place the chicken pieces and half of the jar of Larry's Southwestern Chipotle Sauce in a large bowl. Mix everything together and let it marinate for 30 minutes or overnight in the refrigerator.
4. Thread the chicken pieces on the skewers and cook them on your outdoor grill or under the broiler for three to four minutes or until they are done to you liking.
5. Heat the remaining sauce and serve along side the hot grilled chicken skewers.

Larry's Mole, Chipotle and Ranchero Sauces are now available at more than 80 stores in New England and the Hudson Valley including Price Chopper, Shop Rite and Whole Foods Markets. The list of stores keeps growing.
Larry's Southwestern Sauces are now available ONLINE coast to coast and around the world at Abe's Market.
Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.
Larry's Southwestern Sauces are vegetarian and gluten-free, preservative-free and are made with no tree or ground nuts. Cookbook author and chef Larry Sombke invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.
Follow Larry's Sauces on Facebook and Twitter and check out Larry's Web site.
Contact me at larry@larryssouthwesternsauces.com or call 518-852-9274.

If you like Mexican food, you'll love Larry's Southwestern Sauces!

Chicken Mole Recipe

People ask me all the time, "What is the best way to use your Mole Sauce?" That's easy. Make chicken mole and serve it with rice and veggies. Just place the chicken pieces in a roasting pan, cover it with Larry's Southwestern Mole Sauce and bake it in the oven. Easy and delicious!

Chicken Mole
1 16 oz jar Larry's Southwestern Mole Sauce or your favorite mole sauce
1 cut up whole chicken or three pounds of chicken thighs

1. Preheat the oven to 350' and warm the jar of Larry's Southwestern Mole Sauce or your favorite mole sauce in a medium cooking pot.
2. Place the chicken pieces in a large roasting pan and pour Larry's Mole Sauce over the chicken.
3. Cover the roasting pan with aluminum foil and bake in the oven for 60 minutes or until the chicken is cooked to your liking.
4. Serve the Chicken Mole with rice and cooked zucchini or your favorite vegetable.
Serves 4 to 6

You can buy Larry's Southwestern Sauces online at www.larryssouthwesternsauces.com

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry's Southwestern Sauces are vegan and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

Larry's Mole, Chipotle and Ranchero Sauces are now available at Healthy Living in Burlington, VT and Northville Supermarket in New Milford, CT. Also at Shop Rite, Price Chopper, Honest Weight Food Coop, Albany, NY, Belfast Coop Store, Belfast, ME, Guido's Fresh Marketplace, Great Barrington, MA, Adam's Fairacre Farms, Hudson Chatham Winery in Columbia County, 25 more stores in the Hudson Valley and New England and in 26 Whole Foods Markets in New England. The list of stores keeps growing.


August 22, 2011

Easy Chipotle Chicken Soup

Chipotle sauce blended with chicken stock makes a bracing broth for a quick and easy chicken soup to warm you up on a cold day. Twenty minutes of prep time. Serves 6.

4 cups chicken stock
1 16 oz jar of Larry's Southwestern Chipotle Sauce or your favorite chipotle- flavored enchilada sauce
1 15-oz can red, black, pinto or kidney beans, drained and rinsed
3 cups shredded cooked chicken
1/2 cup chopped fresh cilantro, optional but tasty
1 lime cut into wedges
Tortilla strips or chips

1. Bring the stock and sauce to a boil over medium high heat.
2. Reduce the heat to medium low and add beans and chicken.
3. Simmer for 10 minutes.
4. Ladle the soup into bowls, top with cilantro and chips and a squeeze of lime.