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  • The Low Fat Chick 12:13 pm on February 24, 2012 Permalink | Reply
    Tags: chipotle, , , ,   

    Chipotle Veggie Capellini 

    This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed.  I browsed the recipes on No Reason Needed’s site and decided to make their Name It What You Will Spaghetti. Their recipe took a Food Network recipe and changed it up by improvising with what ingredients they had available. I found the basis for the recipe to be a good one as well, and improvised myself. Always wanting to make a pasta flavored with Chipotle, a smokey jalapeno, I thought this would be a good time to make it happen. I took the day off from work today to make up for all the crazy hours I had been putting in this week, and cooking for relaxation is all I had planned.  So, at 8am in the morning, with my deck door wide open to bring the perfect February 68 degree weather in, I got crackin’ on my vision of this recipe. I did not want a traditional breakfast…I wanted pasta.  The subtle spice of smoky Chipotle went well with veggies of peppers, onions, and mushrooms. This is now a favorite of mine.


    8 cloves garlic, pressed
    3 Tbsp extra virgin olive oil
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 onion, diced
    4 oz mushrooms, sliced
    1 Tbsp unsalted butter
    1 (15-ounce) can crushed tomatoes
    4 tsp Chipotle pepper, diced
    2 Tbsp Italian seasoning
    2 Tbsp fresh parsley, chopped
    1 tsp salt
    1/2 tsp black pepper
    12 oz Capellini pasta, cooked al dente
    1/4 cup parmesan, grated


    In a skillet, cook garlic in olive oil for 10 minutes on low heat, stirring occasionally.

    Add red and green bell peppers to skillet and stir to combine. Cook for 10 minutes.

    Add onions and mushrooms to skillet. Increase heat to medium high and cook for 5 minutes, stirring occasionally.

    In a large saucepan, add butter and tomatoes and cook on medium heat. Stir until well blended and the butter is melted. Stir in garlic and vegetable mixture, Chipotle pepper, Italian seasoning, parsley, salt and pepper. Allow the flavors to meld for 5 minutes. Remove pan from heat and add in Capellini. Toss to coat and serve garnished with parmesan.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (12.9 ounces).
    Calories 538.62

    % Daily Value
    Calories From Fat  162.07  30%
    Total Fat 18.49g 28%
    Saturated Fat 5.85g 29%

    • Gabriella 9:12 am on February 27, 2012 Permalink | Reply

      Uh oh – this looks amazing. Next time I make pasta, I’m making this!!

      • The Low Fat Chick 10:25 pm on February 27, 2012 Permalink | Reply

        Thanks so much! 🙂 I hope you like it. If you like an even bolder Chipotle favor, add additional tablespoons of the sauce the peppers come in as well.

  • The Low Fat Chick 10:18 am on January 21, 2012 Permalink | Reply
    Tags: , chipotle, ,   

    Chipotle Jalapeno Burgers 

    This week at work was mind numbing, as each day was just non-stop. Many of the recipes I share contain multiple ingredients, as I am a big fan of cooking involved recipes because it is therapeutic. But, this week, my mission in life was to get hours of sleep, so a simple recipe to close my week is all I required.  Driving past a burger joint on my lunch hour, I had a craving for a burger. Instead of stopping and indulging in some monstrous, greased up concoction, I always prefer to make my burgers at home with 90% lean ground beef. Do not cook with beef under 90% as these are too fatty. I had a need for spice, so I made a Chipotle Jalapeno Burger. This burger is so spicy, it should come with a disclaimer: Warning! Your mouth will burn with exhilarating bliss! This is a favorite dish of mine, as I top it with fresh onions, lettuce, and just a drop of organic ketchup.


    3 jalapeno peppers, chopped
    3 Chipotle peppers, chopped
    4 oz light cream cheese, softened
    1 lb ground beef, 90% lean
    4 wheat hamburger buns, split


    Preheat broiler on high.

    In a medium bowl, stir together the jalapenos, Chipotle peppers, and cream cheese.

    Divide the ground beef into 8 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 4 of the patties. Top with the remaining patties, pressing the edges together to seal.

    Cook in broiler for about 10 minutes, or until done.

    Serve on buns with your favorite toppings.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.9 ounces).
    Calories 362.09

    % Daily Value
    Calories From Fat (44%) 158.96
    Total Fat 17.69g 27%
    Saturated Fat 7.5g 38%

    • Responsibility199 8:44 am on January 26, 2012 Permalink | Reply

      Oddly, my boys and I were talking burgers yesterday at great length. The odd part, we did so while we were knee deep in chicken wings at our favirite wing joint. We debated at length the perfect burger. One was insistant that 80/20 beef was key. I tend to favor 90/10 as well. And then what cut of ground, just the store bought whatever, or another. We seemed to settle on all ground chuck if you can get it. The we debated cheeses, my oh my how we differ on cheese. Pepper jack fan myself. Buns, the discussion just got silly from there. I usually go bunless when making burgers at home, which I know is against the burger-code to many burger lovers.

      Now your stuffed burger recipe here looks like a winner. Hard to believe bun and all these 1/4 pounders weigh in at under 400 calories. But I trust you, and consider your recipe hijacked!

      • The Low Fat Chick 1:47 pm on January 26, 2012 Permalink | Reply

        Sounds like you all had a yummy conversation! LOL! Yeah, I cannot believe the burger is so low in calories but it is due to the size of the burger. They are about 4 ounces each which is large especially after the bun and all the toppings.

    • nancycg56 10:26 am on February 12, 2012 Permalink | Reply

      I am always looking for new burger recipes ~ this looks awesome!!!!

      • The Low Fat Chick 11:04 am on February 12, 2012 Permalink | Reply

        Thanks! Not only does it taste good, but it is really simple to make too. I really hope you like it. 🙂

    • Jaylove 3:54 pm on February 28, 2012 Permalink | Reply

      That burger looks very good. Im thinking that 85/10 wouldnt have been to fatty though. However I do understand why you would want to go more lean. Yes, both jalepeno and chipotle is a spicy combination. LOL

      • The Low Fat Chick 8:31 pm on February 28, 2012 Permalink | Reply

        Thank you!! Well, the cheese adds so much moisture that a less fatty meat works better. If you use regular beef you get a sloppy joe effect. LOL! My friend did that and she loved the burger but it fell apart as she ate it. She did say it was fun having such a messy burger. :-p So, try it out. I would love to hear how it went for you, as I know you will love the taste either way. Food is so fun!

    • Jennifer 8:18 pm on March 3, 2012 Permalink | Reply

      This burger was delish! I was a little skeptical of the cream cheese but it was awesome! Thanks!

  • The Low Fat Chick 3:24 am on December 15, 2011 Permalink | Reply
    Tags: chipotle, ,   

    Chipotle Fish Tacos 

    I have always been a lover of Mexican food, as I was born in Los Angeles, California before departing to the east coast and becoming a southern transplant in Atlanta, Georgia.  Los Angeles is a mecca of Mexican restaurants and food stands.  Recently, my mom brought up a vivid childhood memory of how we would stand in line for freshly made churros.  That really took me back as I can remember the crusty sugary outside contrasted with the soft doughy inside. As my mind floats off into the clouds I have to regroup and remember where I was going with this post. Focus, focus.  Mexican food is one of my favorite cuisines, but I cannot eat beef and pork tacos regularly, as I watch my fat intake.  Fish is a great alternative for a taco, but there are many different types of fish. Some fish are lighter and will fall apart when creating a taco, but some are meatier and can withstand the task.  After trying a few fish taco recipes, I settled on mahi-mahi fillets for my fish taco, and developed these Chipotle Fish Tacos. The Chipotle avocado sauce adds a vibrant kick while imparting amazing flavor.


    1 lb mahi-mahi filets
    1/4 cup dry white wine
    2 Tbsp lime juice, freshly squeezed (about 2-3 limes)
    2 Thai chili, red
    1 Tbsp minced garlic
    1/2 tsp salt
    1 tsp black pepper
    1 Tbsp vegetable oil
    16 small corn tortillas, warmed
    1 cup Chipotle salsa (hot or medium)
    1 avocado
    Iceberg lettuce, shredded, for garnish


    Rinse fish and pat dry. Combine in a plastic bowl white wine, lime juice, chili, and garlic. Add fish and set aside in the refrigerator to marinate for 15 minutes.

    Remove fish from marinade, lightly pat dry, and season with salt and black pepper.

    Heat oil in a large frying pan over medium-high heat. When oil shimmers, place fish in skillet. Cook until opaque and firm to touch, about 3-4 minutes per side.

    Place fish on a plate and flake fish using two forks. Separate the flesh from the skin and discard the skin.

    Mix the salsa with the avocado to create a sauce.

    To make a taco, stack 2 tortillas on top of each other and fill with fish, 2 tablespoons sauce, and lettuce. Repeat to make 8 tacos total.

    Nutrition Facts
    Servings: 4
    Yield: 2 tacos per person
    Serving size: 1/4 of a recipe (13.8 ounces).
    Calories 459.19

    % Daily Value
    Calories From Fat (27%) 124.44
    Total Fat 14.6g 22%
    Saturated Fat 1.95g 10%

    The Thai chili in the marinade will not make the fish spicy, as it just further imparts flavor into the fish.  For the spicy kick, the Chipotle sauce will provide this. It is not recommended that a regular salsa be used. If you cannot find Chipotle salsa, buy regular salsa and canned Chipotle peppers. Blend the salsa together with 1-2 Chipotle peppers, to taste. Add in the avocado to finish the sauce.


    My recipe is based off Aida Mollenkamp’s recipe. I added chilies to the marinade and developed a Chipotle avocado sauce, as the original recipe lacked the spicy kick and flavor I like in my Mexican food.

    Original Author: Aida Mollenkamp
    Original Source: Ask Aida, Taqueria Mexican episode

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