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Grilled Chicken With Chipotle Pepper Sauce Over Penne Pasta
Serves 4

 

12 ounces uncooked Penne pasta
4 boneless skinless chicken breast halves, thawed if frozen
5 teaspoons Olde Westport Prairie Fire Chipotle Pepper Blend
2-10¾ ounce cans 98% fat-free cream of chicken
12 ounce can fat-free evaporated skimmed milk
1 tablespoon vegetable oil
1 medium red bell pepper
1 medium green bell pepper
1 medium red onion
3 cloves garlic, crushed and minced

 

Prepare pasta to package directions, drain well and keep warm. While pasta is cooking, grill chicken on inside or outside grille. Meanwhile, in a 2 quart saucepan over medium heat, add soup, milk and 4 teaspoons Prairie Fire Chipotle Pepper Blend, stir until smooth. Bring to a gentle boil, lower heat, simmer for 10 minutes, stirring often to prevent sticking. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, garlic and 1 teaspoon Prairie Fire Chipotle Pepper Blend. Cook vegetables until crisp-tender (don’t overcook). Add vegetables to sauce, stir, cook 2 minutes. To assemble dish, arrange equal amounts of pasta on individual plates with a chicken breast on the side. Spoon sauce over all, serve immediately.

 

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Chipotle Mexican Rice
Serves 6

 

2 cups water
1 cup long-grain white rice
2 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend
2 teaspoons vegetable oil
1 small onion, chopped (1 cup)
2 cloves garlic, crushed and minced
4 ounce can chopped green chiles
14½ ounce can Mexican stewed tomatoes
¼ cup chopped cilantro (optional, but highly recomended)
2 ounces shredded Cheddar cheese (regular or 50% reduced-fat)

 

In a 3 quart saucepan over medim-high heat, bring water to a boil. Add rice and Prairie Fire Chipotle Pepper Blend, stir. Bring back to the boil, cover, lower heat and simmer for 12 minutes or until most of liquid is absorbed. Remove from heat and let sit 5 minutes or until all of liquid is absorbed. Spoon rice into a 7 x 11 inch baking dish. Meanwhile, heat oil in a nonstick skillet over medium-high heat, add onion and garlic, cook until tender. Add green chiles, Mexican stewed tomatoes and cilantro, stir. Cook just until heated through. Pour tomato mixture over rice, sprinkle cheese over top, bake in a 350 degree oven for 10 minutes or until cheese is melted.

 

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Combine all ingredients in a 2 quart saucepan. Bring to a gentle boil over medium heat. Lower heat, simmer 5 minutes. Spoon mixture into a food container, seal, refrigerate 1 hour or until thoroughly chilled. Serve with tortilla chips.

 

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Chicken Mexicana With Chipotle Rice
Serves 4

 

2 cups water
2 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend
1 cup long-grain white rice (converted or parboiled)
1 tablespoon vegetable oil
3 boneless skinless chicken breast halves, cut in ¾ inch cubes
1 medium onion, chopped (1½ cups)
2 cloves garlic, crushed and minced
14½ ounce can Mexican stewed tomatoes
½ cup water
2 ounces shredded Cheddar cheese (regular or 50% fat-free)

 

Bring water and 1 tablespoon Prairie Fire Chipotle Pepper Blend to a boil over medium-high heat in a 2 quart saucepan. Add rice, stir, bring back to the boil, lower heat, cover, simmer for 2 minutes or until a small amount of liquid remains. Remove from heat and let sit until all of the liquid is absorbed. While rice is cooking, heat oil in a 10 inch nonstick skillet over medium-high heat. Add chicken and cook until lightly browned on all sides. Add onion and garlic, cook until tender. Add Mexican stewed tomatoes, water and remaining 1 tablespoon Prairie Fire Chipotle Pepper Blend, stir, cook until heated through. Spoon rice into a 7 x 11 inch baking dish. Spread tomato mixture over top. Sprinkle cheese over tomato mixture and bake in a 350 degree oven for 20 minutes or until cheese is melted and mixture heated through. Lightly sprinkle additional Prairie Fire Chipotle Pepper Blend for more flavor.

 

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Chipotle Mayonnaise
Makes 2 cups

 

16 ounce jar mayonnaise (regular or light)
2 to 3 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend, to taste

 

Spoon mayonnaise into a small bowl. Add Olde Westport Prairie Fire Chipotle Pepper Blend, to taste, stirring until well blended. Spoon mayonnaise back into jar, refrigerate until well chilled.

 

Olde Bill’s Comments:  Use as a spread over sandwiches or spread over boneless skinless chicken and bake in the oven.

 

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Chipotle Southwestern Rice
Serves 6

 

2 cups water
1 cup long-grain white rice
1 tablespoon Olde Westport Prairie Fire Chipotle Pepper Blend
½ teaspoon salt or to taste

 

Combine all ingredients in a 2 quart saucepan, bring to a boil over medium-high heat. Cover saucepan, lower heat, cook 12 minutes or until a small amount of liquid remains. Remove from heat and let sit until all liquid is absorbed by rice.

 

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Tex-Mex Refried Bean And Rice Soup
Serves 4 Main Course Meals

 

1 teaspoon vegetable oil
1 small onion, chopped (1 cup)
3 large cloves garlic, finely chopped
14½ ounce can fat-free chicken broth
14½ ounce can Mexican stewed tomatoes
10 ounce can RoTel® diced tomatoes and green chiles
2-16 ounce cans fat-free refried beans
3 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend®
½ cup long-grain white rice (parboiled or converted)
1 ounce coarsly crumbled corn tortilla chips
2 green onions, chopped
½ cup (2 ounces) shredded Cheddar cheese, (regular or 50% reduced-fat)

 

Heat oil in a 4 quart heavy pot over medium-high heat. Add onion and garlic, cook until tender. Add chicken broth, stewed tomatoes, tomatoes and green chiles, refried beans and Olde Westport Prairie Fire Chipotle Pepper Blend, stir until smooth. Bring mixture to a gentle boil, stir in rice, cover, lower heat. Simmer for 20 minutes or until rice is tender, stirring occasionally. Ladel soup into bowls, sprinkle, tortilla chips, green onion and cheese over tops.

 

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Grand Souper Smoky Joes
Serves 6

 

1 tube (8) large refrigerated buttermilk biscuits
1¼ pounds 93% lean ground beef
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped
10¾ ounce can condensed Cheddar cheese soup
2 tablespoons water
1 tablespoon prepared mustard
3 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend

 

Prepare biscuits to package directions. Meanwhile, brown  beef in a skillet over medium-high heat, breaking up meat with spatula, drain. Add onion and bell pepper, cook until tender. Stir in soup, water, mustard and Olde Westport Prairie Fire Chipotle Pepper Blend, cook 2 minutes. Arrange bottom half biscuit in a 9 x 13 inch baking dish. Spoon meat equally over buns, place tops over meat, bake 15 minutes in a 350 degree oven or just until heated through.

 

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16 ounces lean ground beef
1 cup fresh white breadcrumbs (1 slice)
1 cup finely chopped onion, divided
3 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend, divided
1 large egg, beaten
14½ ounce can beef broth
14½ ounce can peeled & diced tomatoes (diced tomatoes with green chiles)

 

In a large bowl, combine beef, breadcrumbs, ½ cup onions, 1 tablespoon Olde Westport Prairie Fire Chipotle Pepper Blend and egg using a fork to mix. Shape into 12-1 inch meatballs. Arrange meatballs in a 10 inch skillet, pour beef broth over top. Bring to a gentle boil over medium-high heat, cover, lower heat, simmer 15 minutes, turning once after 10 minutes. Remove meatballs, set aside. Stir in diced tomatoes, remaining Olde Westport Prairie Fire Chipotle Pepper Blend and onions. Return meatballs to sauce. Bring mixture back to a gentle boil, cover, simmer an additional 15 minutes.

 

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