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Recipes » Garlic Chipotle Seasoning

Chipotle Scalloped Potatoes

Chipotle Scalloped Potatoes

1 ⅓ cup half and half
1 cup cheddar cheese, shredded
2 Tbsp. Halladay's Garlic Chipotle Seasoning
3 large potatoes, peeled and thinly sliced

Preheat oven to 400°F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Garlic Chipotle & Avocado Hummus

Garlic Chipotle & Avocado Hummus

1 (15 oz.) can chickpeas, drained and rinsed
1 avocado, peeled and pit removed
2 Tbsp. olive oil
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 lime, juiced

Combine all ingredients in a blender or food processor until smooth. Add water to thin, if needed.

Pineapple Chipotle Dip

1 cup plain Greek yogurt
½ cup mayo
1 Tbsp. Halladay's Garlic Chipotle Seasoning
½ cup pineapple
¼ cup corn

Combine all ingredients. Let chill at least 2 hours before serving.

Chipotle Sweet Potato Dip

Chipotle Sweet Potato Dip

1 medium sweet potato
2 Tbsp. olive oil
1 to 2 tsp. Halladay's Garlic Chipotle Seasoning
Squeeze of lemon juice

Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.

Maple Chipotle Wings

Maple Chipotle Wings

2 ½ to 3 lbs. chicken wings or drums
2 cloves garlic, minced
1 Tbsp. butter
½ cup maple syrup
¼ cup cider vinegar
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 tsp. cornstarch, mixed with 1 Tbsp. cold water

Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Honey Chipotle Roasted Sweet Potatoes

Honey Chipotle Roasted Sweet Potatoes

4 sweet potatoes, peeled and cubed
2 Tbsp. honey
2 Tbsp. olive oil
1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning

Preheat oven to 400°F. Combine all ingredients in a sealable plastic bag. Shake until well coated. Transfer to a roasting pan and bake until tender, about 25 minutes.

Chipotle Crusted Pork Tenderloin

Chipotle Crusted Pork Tenderloin

2 ½ lbs. pork tenderloin
8 Tbsp. brown sugar
1 package Halladay's Garlic Chipotle Seasoning

Preheat oven to 350°F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large re-sealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.

Chipotle Barbecue Rub

Chipotle Barbecue Rub

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
½ cup brown sugar
2 Tbsp. Salt

Combine all ingredients. Rub desired amount on favorite meat.

Chipotle Barbecue Glaze

Chipotle Barbecue Glaze

1 cup barbecue sauce
1 Tbsp. Halladay's Garlic Chipotle Seasoning
2 Tbsp. orange juice
1 to 2 Tbsp. maple syrup, optional

Whisk together ingredients.

Chipotle Alfredo

Chipotle Alfredo

4 Tbsp. butter
½ cup half & half or heavy cream
2 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup parmesan cheese, grated
1 lb. fettuccine pasta, cooked and drained
Chicken, cooked and sliced (optional)

Melt butter in a medium saucepan. Add cream and seasoning; bring to a slight boil. Cook until reduced slightly, about 5 minutes. Add half of the parmesan and pasta; toss to combine thoroughly. Season with salt and pepper to taste. Top with remaining parmesan and chicken.

Chipotle Lime Sauce

Chipotle Lime Sauce

1 bunch cilantro or 2 Tbsp. cilantro paste
4 cloves garlic
¼ cup olive oil
½ cup honey or corn syrup
2 Tbsp. Halladay's Garlic Chipotle Seasoning
2 limes, juiced

Combine all ingredients in blender; mix on low speed until well combined. Great compliment for chicken, pork and beef, or use as a salad dressing. Yields about 1 ½ cups.

Pork Tacos

Pork Tacos

1 ½ lbs. pork shoulder, halved
1 package Farmhouse Chili (mild) or Firehouse Chili (hot) or 2 Tbsp. Garlic Chipotle Seasoning
1 (28 oz.) can crushed or diced tomatoes
1 to 2 (14.5 oz.) cans desired beans
1 package hard or soft taco shells
Desired toppings such as shredded lettuce, cheese, salsa and sour cream

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-8 hours, or on high for 5-6 hours. Add beans and heat through. Stuff tacos with slow cooker contents and desired toppings.

Orange Chipotle Cocktail Meatballs

Orange Chipotle Cocktail Meatballs

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsps. maple syrup, optional
1 (1 lb.) bag frozen cocktail sized Swedish style meatballs, defrosted

Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.

Chipotle Dip with Corn & Black Beans

Chipotle Dip with Corn & Black Beans

1 cup sour cream
1 cup mayo
½ cup corn
½ cup black beans
2 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients; let chill. Serve with corn chips.

Pineapple Chipotle Cheeseball

1 (8 oz.) bar cream cheese, softened
1 Tbsp. butter, softened
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup cheddar, shredded
⅓ cup pineapple, excess moisture squeezed out and finely chopped
½ cup walnuts, chopped

Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
½ cup mushrooms, chopped

Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.

For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled
1 onion, diced
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 (15 oz.) can pinto beans, drained and mashed
Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Sauté sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Seared Tofu with Bok Choy

1 (14 oz.) package extra firm tofu
½ cup cornstarch
3 Tbsp. rice wine vinegar
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 Tbsp. Halladay's Garlic Chipotle Seasoning
2 heads bok choy, quartered lengthwise and steamed
2 Tbsp. sesame oil
1 cup red onion, sliced

Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into ¾-inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

Spicy Chipotle Corn Cheeseball

1 (8 oz.) bar cream cheese, softened
1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup sharp cheddar cheese, shredded
1 cup corn (canned or frozen) thawed and well drained
¾ cup fresh cilantro, chopped

Combine the first 4 ingredients and 2 tablespoons of cilantro. Form into a ball; chill for at least 2 hours. Roll in remaining cilantro before serving.