#chipotle-lime combination

[simonsarris]

Grilled Fish Tacos with Chipotle-Lime Dressing Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos. 1 teaspoon hot pepper sauce or to taste, salt and pepper to taste, 1/2 teaspoon chili powder, 2 cloves garlic minced, 1/2 cup adobo sauce from chipotle peppers, 1/2 teaspoon cumin, 1 bunch cilantro chopped, 2 tablespoons fresh lime juice, 1 teaspoon seafood seasoning such as Old Bayâ„¢, 1 small head cabbage cored and shredded, 2 limes cut in wedges, 1/4 teaspoon cumin, 1/2 teaspoon seafood seasoning such as Old Bayâ„¢, 2 tablespoons distilled white vinegar, 1/2 teaspoon ground black pepper, 1/4 teaspoon chili powder, 1 pound tilapia fillets cut into chunks, 1 package tortillas, 1.5 teaspoons honey, 1 container light sour cream, 3 ripe tomatoes seeded and diced, 1/4 cup extra virgin olive oil, 2 teaspoons lime zest

[stewartkamora]

Mexican - Grilled Fish Tacos with Chipotle-Lime Dressing This tangy, flavorful variation on fish tacos grills marinated tilapia fillets rather than frying them.

[the-witchhunter]

Masterpost for all the DP x DC vodkas y’all have suggested and I’ve made… (so far?)

Previous post here

Burger/batburger/nasty burger

Beefy followed by pickle. Not the worst thing I’ve put in my body. Mainly just weird and combine with tomato juice and a float of smoky scotch it tastes like a backyard cookout burger and is a decent drink.

5.5/10 it’s not the worst but you’ll probably not make it again. Shoutout to @stealingyourbones for making this with me

Ranch 2 (ectoplasm)

Salty af and tastes like vodka and ranch. Unironically makes a good Bloody Mary but not recommended on its own. It’s just ranch seasoning and green food dye. Hard to rank because not good as a shot but mixes well in savory drinks 6/10? Unless you really like ranch and/or Bloody Marys it’s not really worth making again

Dick(Grayson)/fruity pebbles

I mainly just think it’s funny to call itDick flavored so bonus point there. It’s literally just soaking fruity pebbles for a couple minutes in vodka and straining. It tastes great, it’s freaking fruity pebbles 8/10 definitely worth making again. Mix with sprite or just do shots. If you want a stronger flavor soak fresh cereal instead of soaking longer

Jason’s Pit Rage

Raspberries, sugar, and a Serrano pepper. Spicy and grassy flavored up front balanced by the red berry flavors of raspberry and the sweetness. Actually really good and could easily replace the Serrano with a chipotle pepper to add a smoky note. 9/10 do make this one. Good as a shot, on the rocks, or as an addition to a margarita

Green apple (ectoplasm)

Apple jolly ranchers and vodka. It’s good. I don’t think this will surprise anyone. Sweet, apple flavor, it’s welcome if you bring it to most parties 7/10

Lemon/lime(ectoplasm)

Lemon lime kool aid packet and about 375ml of vodka. Add sugar if you want it to be drinkable because I, a fool, forgot for a second and boy it tasted kind of chemical in a way cheap vodka, artificial citrus flavor, and citric acid only can. Sugar, actually makes it taste good. Like a very boozy sprite flavor 6.5/10

Waffle (Steph Brown/Spoiler)

Brown butter washed vodka sweetened with pancake syrup. Don’t use real maple syrup. This is going for waffle crisp cereal taste and you’re going to get closer with pancake syrup than the real thing, or even light brown sugar. 7/10 its fun and tastes nice

And that’s all I got so far. Overall these have all been surprisingly okay to even delicious. Thanks to everyone that made suggestions it’s been interesting at the very least. I might revisit this soon considering I still have vodka and jars

Let me know if you try any of these

[nbula-rising]

Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle YIELD: MAKES 4 POTATOES TOTAL TIME: 1.5 HOURS

Ingredients:

4 sweet potatoes 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 1/2 red onion, thinly sliced 1 cup sliced portobello mushrooms 1/4 cup olive oil 2 tablespoons fresh lime juice 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce (omit for vegetarian)

1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon smoked paprika 1/4 teaspoon chipotle chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 garlic cloves, minced 1/2 cup cooked corn Salsa of your choice 1/2 cup queso fresco cheese

Quick Pico 1/2 cup cherry tomatoes, quartered 1/2 jalapeno pepper, diced 2 tablespoons diced sweet onion 2 tablespoons chopped fresh cilantro 1 lime, juiced a pinch of salt

Chipotle crema 3 tablespoons Greek yogurt 1/3 cup half and half 1 tablespoon adobo sauce (from a can of chipotles in adobo) Juice of half a lime Zest of half a lime 1/8 teaspoon salt

Directions:

Preheat the oven to 400 degrees F. Poke the sweet potatoes all over with a fork and place them on a baking sheet that is lined with foil. Bake the potatoes for 45 to 60 minutes, or until the insides are soft.

While the potatoes are baking, add the peppers, onions and mushrooms to a bowl. In another bowl or large measuring cup, whisk together the olive oil, lime juice, sugar, Worcestershire, cumin, paprika, chili powders, salt, pepper and garlic. Pour the marinade over the peppers and mushrooms. Let sit for 30 minutes.

Heat a large nonstick or cast iron skillet over medium-high heat. Add the peppers, onions and mushrooms (either together or separately) and cook, stirring often, until softened and golden. Feel free to add a tablespoon or so to the skillet if you want.

Slice open the sweet potatoes and mash some of the flesh inside. If you'd like, you can even sprinkle some seasoning in there! Cover the potatoes with the peppers, onions and mushrooms. Add on the corn and salsas of your choice, along with the Pico. Drizzle with the chipotle crema. Top with crumbled queso fresco.

Quick Pico Combine the tomatoes, peppers, onion and cilantro in a bowl. Toss with the lime juice and salt.

Chipotle crema Combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside until ready to use.

[rabbitcruiser]

Totally Chipotle Day

Totally Chipotle Day is celebrated annually every May 5. It’s a day to pay homage to the humble chipotle pepper, which is used in Mexican and Mexican-inspired dishes in the U.S. This kind of pepper is indeed versatile enough to be used in any cuisine. Hotter than a poblano pepper but not as hot as a serrano pepper on the Scoville scale, National Totally Chipotle Day is a perfect time to stock up on these tasty peppers and use them liberally to add spice to your day.

History of Totally Chipotle Day

Chipotle peppers have been around since ancient times. It’s as old as Mexican cuisine itself. Their name comes from ‘Nahuatl,’ the language spoken by the Aztecs. It combines the words ‘chili’ (pepper) and ‘poctli’ (smoke), to mean ‘smoked pepper.’ A favorite of many pepper aficionados, it actually begins as a jalapeño pepper. There are different varieties of jalapeños with varying degrees of heat. It was once primarily found in the markets of central and southern Mexico. From the total production of jalapeños in Mexico, 60% accounts for pickled products, 20% is consumed fresh, and 20% becomes chipotle.

It became widely available in the more northern areas of North America as Mexican food became sought after and jalapeño production and processing likewise expanded to that area. The traditional process of its transformation starts when ripe, red jalapeño peppers are put out to dry. After being placed on metal grills, the peppers are then smoked in an oven for several days until they completely dry out. Many Mexican peppers have two names, one for the fresh version and another for the smoked or dried version.

The process results in an earthy and pungent ingredient. Its deep smokey flavor and complexity are best paired with flavors that help round it out. Lime juice, cilantro, garlic, or a touch of sweetness are some ideas to try. American favorites like tacos, chilis, and enchiladas are dishes that go well with their flavor. You can also use them in soups, sauces, salsa, marinades, and roasted vegetables. The possibilities for this pepper are endless!

Totally Chipotle Day timeline

Early 13th Century

The Peppers are Preserved

Smoke-drying chipotles as a way of preserving food in case of a bad harvest is practiced in Mesoamerica.

1400s — 1500s

The Chillis Sail to Europe

Dried chillis make their way to Europe and beyond after Christopher Columbus brings them back from his voyage to the New World.

1500s

The Preservation Process is Passed on

The Aztecs adopt the practice of smoke-drying chipotles and then pass it on to the Spaniards who eventually pass it on to the rest of the world.

1912

The Scoville Scale is Invented

Pharmacologist Wilbur Scoville creates a way to measure the heat level of peppers using Scoville Heat Units or S.H.U.

Totally Chipotle Day FAQs

What is the hottest pepper out there?

The Carolina reaper is a cross between a ghost pepper and a red habañero that clocks in at 2.2 million S.H.U., or 20x hotter than a jalapeño!

How is chipotle pronounced?

In the U.S., its pronunciation tends to be highly Americanized, as ‘tchee-POHT-lay’ or ‘tchee-POT-leh.’ Whatever you do, don’t pronounce it ‘chee-Po-til!’

What's the difference between a jalapeño and a chipotle?

Jalapeños are naturally grown and found, while chipotles are created when jalapños are smoked. Jalapeños are green and pack less heat than dark red chipotle.

Totally Chipotle Day Activities

Cook with them: Buy some chipotle peppers and use them in your favorite dishes. Mix up marinades, dips, and sides of this flavorful pepper for an appetizing bite!

Take photos of them: Pics or it didn’t happen! Share photos of your creations on your social media feed to get others salivating over your tasty meals.

Throw a Mexican fiesta party: Get those ponchos and sombreros out, it’s time for a Mexican-themed party! Serve tasty nibbles such as tacos, guacamole, and nachos. Wash them down with tequilas or margaritas and you’ve got yourselves a real party.

5 Fiery Facts About Chipotle Peppers

They’re actually jalapeño peppers: Jalapeños left on the vine are harvested when they turn red and smoke-dried to make chipotle peppers.

Jalapeños to make chipotle peppers: To make just one pound of chipotle peppers, you need ten pounds of jalapeños!

There are two types: Dark red ‘morita’ peppers have been smoked and dried for half the time of darker chipotles, while ‘meco’ peppers are smoked twice as long, resulting in a darker gray color.

It comes in different forms: You can buy them in whole pods, ground, flakes, powder, or in an adobo sauce mix.

It has a Scoville scale score: Used to measure heat in food, the chipotle pepper registers between 3,000 and 10,000 S.H.Us.

Why We Love Totally Chipotle Day

They may prevent heart attacks: Chipotle peppers are packed with nutrients that are good for our health. They have been linked to a reduction in cardiovascular diseases like strokes and atherosclerosis.

They may help diabetes sufferers: Capsaicin, an active component found in peppers, can aid in managing insulin levels in the body. This reduces high blood sugar in the body, which is one of the many dangerous conditions associated with diabetes.

They may ease respiratory conditions: Capsaicin encourages mucus secretion, emptying out the airways and sinuses. It’s then able to remove irritants or bacteria that cause respiratory or sinus issues.

Source

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[chipotlerestaurant45]

Chipotle Hacks: How to Eat Healthy Without Compromising Flavor

Chipotle Mexican Grill has become a popular choice for those seeking flavorful, chipotle restaurant & nutrition customizable meals with fresh ingredients. Whether you’re a frequent visitor or a first-timer, understanding the menu, nutrition options, and insider tips can elevate your dining experience. This comprehensive guide breaks down everything you need to know about Chipotle's offerings, healthy choices, and ordering strategies.

Chipotle's Menu Breakdown

Chipotle's menu is built on a simple concept: customizable meals with a variety of bases, proteins, toppings, and sides. Here’s a look at the key components:

1. Bases

Burrito: A large flour tortilla filled with your choice of ingredients.

Bowl: All the contents of a burrito without the tortilla, ideal for lower-carb options.

Tacos: Soft or crispy corn tortillas, typically served in threes.

Salad: Greens as the base, with optional toppings and a vinaigrette.

Quesadilla: A cheese-filled flour tortilla with options for additional fillings.

2. Proteins

Chicken: A flavorful, grilled option with moderate calories.

Steak: Tender, marinated steak with a rich taste.

Barbacoa: Spicy, slow-cooked shredded beef.

Carnitas: Slow-roasted pork with a savory flavor.

Sofritas: Spicy, shredded tofu, ideal for vegetarians and vegans.

Pollo Asado: A citrus-marinated grilled chicken with zesty spices (limited-time offering).

3. Rice and Beans

White Rice: Fluffy and seasoned with cilantro and lime.

Brown Rice: A whole-grain option for added fiber.

Black Beans: Rich in protein and fiber.

Pinto Beans: A slightly richer, spiced alternative to black beans.

4. Toppings and Extras

Salsas: Ranging from mild tomato to hot chili-based options.

Cheese: Adds richness but also calories.

Sour Cream: Creamy but higher in fat.

Guacamole: Nutrient-dense yet high in calories (additional charge).

Lettuce: A crisp, low-calorie way to add bulk.

5. Sides and Drinks

Chips & Guacamole: A customer favorite, but high in calories and sodium.

Chips & Salsa: A lower-calorie alternative to guac.

Beverages: Chipotle offers soft drinks, lemonade, and bottled drinks, but water is the healthiest choice.

Nutrition Guide

Chipotle's flexible menu allows you to build both healthy and indulgent meals. Here are some tips for meeting specific nutritional goals:

1. Low-Calorie Options

Choose a salad base with chicken or sofritas.

Skip cheese, sour cream, and chips.

Opt for salsa, beans, and lettuce for added flavor without excess calories.

2. High-Protein Choices

A burrito bowl with double chicken or steak offers a protein boost.

Add black beans for extra protein without excessive calories.

3. Low-Carb Meals

A salad base with fajita veggies, protein, and guacamole is ideal.

Skip rice, beans, and tortilla for fewer carbs.

4. Vegan and Vegetarian Options

Sofritas provide a protein-packed vegan choice.

Combine black beans, brown rice, salsa, and guacamole for a filling vegetarian meal.

5. Allergen-Friendly Choices

Chipotle avoids artificial flavors, colors, and preservatives.

Most items are gluten-free except for the flour tortillas.

Insider Tips for Better Chipotle Experiences

Order Online for Efficiency: The Chipotle app allows you to customize your meal and skip the line.

Ask for Extra Toppings: While guacamole costs extra, requesting additional rice, beans, salsa, and fajita veggies is free.

Split Your Meal: Chipotle portions are generous, so splitting a bowl with an extra tortilla on the side creates two meals.

Create a Balanced Bowl: Aim for a mix of protein, carbs, and healthy fats. For example, try chicken, brown rice, black beans, salsa, and guacamole.

Avoid Overloading on Extras: While tempting, combining cheese, sour cream, and guacamole can add excessive calories quickly.

Sample Healthy Meal Combinations

Here are some sample meal ideas tailored to specific dietary goals:

1. Weight Loss-Friendly Bowl

Salad base

Chicken

Black beans

Fajita veggies

Mild salsa

Lettuce

2. Muscle Gain Bowl

Bowl base

Double steak

Brown rice

Pinto beans

Tomato salsa

Cheese

3. Vegan Power Bowl

Bowl base

Sofritas

Brown rice

Black beans

Hot salsa

Guacamole

Conclusion

Chipotle offers a versatile menu that caters to a wide range of dietary needs. Whether you're focused on cutting calories, boosting protein, or following a plant-based diet, there are plenty of ways to build a satisfying and nutritious meal. By customizing your order and following smart tips, you can enjoy Chipotle while staying aligned with your health goals.

[sfarticles]

Try some juicy Cinco de Mayo recipes Check out these Mexican inspired recipes using orange juice, not often thought of when it comes to Mexican dishes.

Ceviche Style Florida Citrus Shrimp Salsa is a creative take on salsa. (Courtesy of Florida Department of Citrus)

Tacos, chips and salsa, margaritas, tequila, guacamole and festively dressed Mariachi bands will take center stage next week at home parties and at many restaurants. They’ll provide the backdrop with music, colorful decorations and Mexican-inspired fare.

Why? It is the celebration of Cinco de Mayo. I’m frequently reminded that I was born on this day of resilience and joy, and in addition to Mexican fare, I also get to enjoy birthday cake (I’m thinking about that tres leches cake, a recipe from a chef I know from Mexico), and love from family and friends.

This year, I have a feeling that the festivities will begin on the weekend since Cinco de Mayo is on a Monday this year.

I’ve asked several people what the significance of the day is, and most didn’t know. Those who did think it’s the celebration of Mexico’s independence, which it is not.

My informal research held true. An article on NBC.com by E. Caban, bit.ly/3EwbKrn, titled “90% of Americans ‘Clueless’ about Cinco de Mayo” caught my attention.

The article focused on a survey of 1,000 American’s released by NationalToday.com: “It shows only 10% of Americans know the true reason for the event. Thirty nine percent of respondents said they believed the holiday serves as Mexican Independence Day (It is Sept. 16). Another 26% think Cinco de Mayo is a celebration of Mexican-American culture, and 13% of people thought it was just an excuse to drink.”

So what is Cinco de Mayo’s history? It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated with parades and reenactments of the 1862 battle.

Like many holidays and celebrations, commercialization has been at the forefront with the significance left behind, food and drink reigning supreme.

According to the Indiana Historical Society: “To truly celebrate this holiday via culinary means is to enjoy Mole Poblano (pronounced mo-lay). Mole Poblano originated in Puebla, where the battle against the French took place.”

So many recipes come into my inbox. Many are from various agricultural food associations. There seems to be one for just about every crop. I recently received an email with recipes for Mexican-inspired recipes from the Florida Department of Citrus, www.floridacitrus.org.

If you think about it, citrus as an ingredient in Mexican fare makes sense, especially lime. It cuts through the heaviness of many dishes, plus the acidity balances the richness and spice.

Kid-approved Florida Orange Juice Easy 15-minute Nachos are easy-to-make and feature the amazing taste of Florida Orange Juice. (Courtesy of Florida Department of Citrus)

Check out these Mexican inspired recipes using orange juice, not often thought of when it comes to Mexican dishes. For the recipe for Florida Orange Juice Easy 15-Minute Nachos, visit https://stephenfries.com/recipes.

“Cooking with 100% orange juice is the perfect way to dress up any Cinco de Mayo recipe, while also delivering a powerful combination of vitamins, minerals and phytonutrients with associated health benefits,” said Jennifer Hillis, University of South Florida citrus nutrition research liaison. “Plus, it’s fat-free, cholesterol-free, sodium-free and has no added sugar. These Florida Orange Juice inspired mocktails, appetizers and meals can be enjoyed as part of a healthy and balanced diet.

“These beverages and recipes, when paired with the flavor and nutrients in 100% orange juice, make for a delicious Cinco de Mayo spread.”

Shredded Chicken Tacos With Orange Chipotle Sauce and Zesty Salsa

Shredded Chicken Tacos With Orange Chipotle Sauce and Zesty Salsa are anything but ordinary, the perfect balance between citrus and heat. (Courtesy of Florida Department of Citrus)

Makes 6 servings

Ingredients:

½ cup plus 1 tablespoon Florida Orange Juice, divided

2 bone–in chicken breasts

2 chipotle chiles in adobo sauce

1 cup sour cream

2 ripe tomatoes, diced

1 Florida orange, segmented, chopped, seeded

½ cup fresh cilantro, chopped

¼ cup white onion, diced

½ jalapeño, diced

Juice of 1 lime

1 tablespoon white vinegar

Salt

Pepper

6 (6-inch) flour tortillas

Shredded Romaine or iceberg lettuce

Directions:

1. Place chicken breasts in saucepan; cover with water.

2. Add ½ cup orange juice; bring to a boil.

3. Reduce heat; simmer for 25 minutes or until chicken is thoroughly cooked.

4. Remove chicken; cool.

5. Remove cooked chicken; discard skin and bones.

6. Shred chicken; reserve.

7. In food processor, place chipotle peppers and remaining 1 tablespoon orange juice. Pulse 3 to 5 times to break up peppers. Add sour cream and pulse to combine. Refrigerate until ready to use.

8. In mixing bowl, combine tomato, orange segments, cilantro, onion, jalapeño pepper, lime juice and white vinegar. Season to taste with salt and pepper; reserve.

9. Heat large frying pan over medium-high heat.

10. Carefully toast tortillas one at a time in dry pan for about 3 minutes per side, using tongs to move tortilla around in small circles so it does not burn. Keep tortillas warm.

11. Fill toasted tortillas with shredded chicken and lettuce. Top with Orange-Chipotle Sauce and Zesty Salsa; serve immediately.

Ceviche Style Florida Citrus Shrimp Salsa

Makes 10 servings

Ingredients:

⅔ cup Florida Orange Juice

Juice of 2 limes

1 to 2 teaspoons sriracha

2 lbs. large shrimp, cooked, coarsely chopped

2 ripe avocados, diced

1 mango, peeled, pitted, diced (about 1 ½ cups)

½ bunch green onions, finely chopped

½ bunch fresh cilantro, finely chopped

Directions:

1. Combine Florida Orange Juice, lime juice and sriracha sauce. Add shrimp and toss to coat the shrimp.

2. Add avocado, mango, green onions and cilantro.

3. Serve

Florida Orange Margarita: This easy-to-make cocktail is refreshing and features the great taste of Florida Orange Juice. (Courtesy of Florida Department of Citrus)

Florida Orange Margarita

Try our Florida Orange Margarita that is perfect for entertaining over spring celebrations like Cinco De Mayo and brunch! This easy-to-make cocktail is refreshing and features the great taste of Florida OJ.

Makes 4 servings

Ingredients:

1 cup  Florida Orange Juice

2 to 3 ounces lime juice

2 ounces triple sec (or other orange liqueur)

5 ounces tequila

2 teaspoons honey or agave nectar

Kosher salt

Lime slices, for garnish

Directions:

1. Rub the rims of 4 glasses with a slice of lime to wet it. Sprinkle kosher salt onto a plate and dip the rim of each glass in the salt, pressing and turning it until the rim is coated.

2. In a pitcher, combine Florida Orange Juice, 2 ounces of lime juice, triple sec, tequila, and honey or agave nectar and mix well. Taste and add additional lime juice if desired.

Florida Orange Punch is refreshing and perfect for those summer picnics. (Courtesy of Florida Department of Citrus)

Florida Orange Punch

Makes 16 servings

Ingredients:

4 cups Florida Orange Juice

2 cups Florida Grapefruit Juice

2 cups Florida Oranges, peeled and cut into 1-inch pieces

4 cups pineapple juice

2 cups pineapple, peeled and cut into 1-inch pieces

½ cup mango juice

½ cup passion fruit nectar

2 tablespoons lemon juice

2 tablespoons lime juice

1 vanilla bean pod, split open and seeds scraped out

Florida Orange slices, for garnish

Pineapple wedges, for garnish

Directions:

1. Combine all ingredients in a large pitcher and refrigerate for 2 to 3 hours until chilled.

2. To serve, remove vanilla bean pod and pour into tall glasses with ice.

3. Garnish with Florida Orange slices and pineapple wedges.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[the-togepi-man]

make this for Sean and I

Ingredients

▢1/3 cup 100% mango juice

▢1/3 cup fresh or frozen mango chunks

▢2 teaspoons roughly chopped ginger

▢2 ounces silver tequila

▢1-2 jalapeño slices

▢juice of 1/2 a lime

▢sparkling water, for topping (optional)

Chipotle Chili Salt

▢1/4 cup kosher or margarita salt

▢1 teaspoon chipotle chili powder

To make the chipotle chili salt. Combine the salt and chili powder in a shallow bowl.

2. Run a lime wedge around the rim of your glass and coat in chili salt.

3. Combine the mango juice, mango chunks, and ginger in a cocktail shaker. Muddle the mango and ginger together until the mango is mashed. Add the tequila, lime juice, and jalapeños. Fill with ice and shake until combined. Strain into your prepared glass. Top with sparkling water, if desired. Serve with limes. Drink!

4. To make a frozen margarita, combine the mango juice, mango chunks, ginger, tequila, jalapeños, and lime juice, in a cocktail shaker. Muddle together until everything is mashed down. Shake to combine. Strain the mix into a a blender. Fill with ice and blend. Pour your prepared glass. Top with sparkling water, if desired. Serve with limes. Drink!

Sean yes, but who are you

[lady-sci]

rotisserie chicken tacos with cilantro vinegar slaw and pickled onions!

this turned out better than I was hoping (was expecting fine & it was really good!) and the leftover chicken will definitely become burritos on monday. vibe based recipes are under the cut

slaw: mix lime juice, rice vinegar, a tiny bit of soy sauce, maple syrup, and sriracha in the bottom of a large bowl. Add a bag of coleslaw mix (mine had green & purple cabbage and carrots), 3 green onions (chopped), and half a bunch of cilantro (chopped). Toss to combine & let sit while preparing the rest

chicken: shred cooked chicken. in a skillet heat up some salsa, tomato paste, chipotle in adobo, and taco seasoning with enough water to thin it out. once the flavoring all looks like one thing add your chicken & stir to coat. let it cook until everything is heated through while you warm your tortillas. optional: add a bit of oil and let it get a bit crispy

pickled onions: equal parts rice vinegar, white vinegar to ~3/4 cup, add 1/4 cup water and heat. Add a tsp of salt and a splash of maple syrup and stir until salt is dissolved. Slice onions root vertically and arrange in a jar, pour hot vinegar on the onions & add any extra flavorings you want. I did a clove of garlic, mustard seeds, and Sichuan peppercorns. let sit at least half an hour, I made mine the night before when I had an extra half onion from something else. put on EVERYTHING

taco seasoning: if, like me, you don't actually have that many premade spice blends this is what I cobbled together as a salt-free taco seasoning. 1 tbsp mexican chili powder, 1 tsp garlic powder, 1tsp cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, about 10 grinds of black pepper, 1/4 tsp aleppo pepper.

[thesaltycooker2025]

The Art of Making Consome Tacos: A Flavorful and Educational Guide

Consome tacos, often associated with birria tacos, are a culinary delight that combines rich, slow-cooked meat with a deep, aromatic broth. Originating from Mexico, this dish has gained popularity worldwide for its incredible flavor and unique way of serving—dipping the crispy tacos into a flavorful consommé. This guide will walk you through the process of making these delicious tacos while providing insights into the cultural significance and cooking techniques that make them stand out.

Understanding Consommé Tacos

Consommé tacos are made by slow-cooking beef with a blend of spices and seasonings, creating a rich, deeply flavored broth. The consommé, which is the cooking liquid, is then served as a dipping sauce alongside crispy, cheese-filled tacos. This technique enhances the experience, making each bite a juicy, savory delight.

The Importance of Slow Cooking

Slow cooking plays a crucial role in developing the flavors of consommé tacos. By allowing the beef to simmer for several hours, the connective tissues break down, making the meat tender and infusing the broth with rich umami flavors. This process results in a well-balanced dish with layers of taste that unfold with every bite.

Ingredients Needed

For the Beef and Consommé:

2-3 lbs. chuck roast

1 tbsp canola oil

2 dried ancho chili pods

5 cups chicken stock

1 tsp reduced sodium beef base

4 cups water

1 cinnamon stick

2 orange peels

5 bay leaves

2 tsp kosher salt

½ tsp marjoram

1 tsp dried oregano

1 large onion, chopped

4 large garlic cloves, chopped

1 tbsp tomato paste

1 tbsp white vinegar

2 chipotle peppers

For the Tacos:

Corn tortillas

Shredded cheese

Step-by-Step Preparation

Sear the Meat: In a large pot, heat the canola oil over medium-high heat. Season the chuck roast with salt and sear it on all sides until a golden-brown crust forms. This step helps lock in the juices and enhances the beef's flavor.

Prepare the Sauce: Add the chopped onions and garlic to the pot and sauté until fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor.

Build the Broth: Add the dried ancho chili pods, chipotle peppers, chicken stock, water, and reduced sodium beef base. Then, toss in the cinnamon stick, orange peels, bay leaves, marjoram, and oregano. These ingredients create a robust and aromatic broth that forms the base of the consommé.

Simmer Slowly: Cover the pot and let it simmer on low heat for 3-5 hours, or until the beef becomes fork-tender. This slow-cooking process allows all the flavors to meld beautifully.

Shred the Beef: Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Using two forks, shred the meat into small pieces.

Strain the Consommé: Remove the cinnamon stick, orange peels, and bay leaves from the broth. Blend the liquid until smooth, then strain it through a fine mesh sieve to achieve a silky texture. This consommé will be used for dipping the tacos.

Prepare the Tacos: Heat a pan over medium heat. Dip the corn tortillas into the consommé and place them on the pan. Add shredded beef and cheese, then fold the tortillas in half. Cook each side until crispy and golden brown.

Serve and Enjoy: Plate the tacos alongside a bowl of warm consommé. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Dip the tacos into the consommé before each bite for the ultimate experience.

Why This Recipe Works

Balanced Flavors: The combination of smoky ancho chilies, warm cinnamon, and tangy orange peels creates a well-rounded taste.

Perfectly Tender Beef: Slow cooking ensures the meat is juicy and flavorful.

Crispy yet Juicy Tacos: The dipping process adds a rich, savory touch to the crunchy tacos.

Consommé tacos are more than just a meal—they’re an experience. By following this guide, you’ll not only create a delicious dish but also gain a deeper appreciation for traditional Mexican cooking techniques. Enjoy your homemade consommé tacos!

For more delicious recipes and behind-the-scenes content, visit The Salty Cooker and follow along on Instagram and YouTube! I’m also now on Pinterest—come check out what’s new!

[gruballergy]

Building the Perfect Allergy-Friendly Vegan Wrap: What Every Plant-Based Eater Should Know

When you’re navigating food allergies and following a plant-based lifestyle, meals can feel more like a science experiment than a joy. But at GrubAllergy, we believe food should feel empowering—not intimidating. That’s why we’re diving deep into how to build the perfect allergy-friendly vegan wrap. This isn’t just another vegan wrap recipe. It’s your blueprint for flavorful, nutrient-packed meals that are safe, satisfying, and seriously crave-worthy.

Why the Right Recipe for Vegan Wraps Matters

We get it—wraps are supposed to be simple. But when you throw food allergies into the mix, "simple" can suddenly feel complicated. That’s where the right approach changes everything. A thoughtfully crafted vegan wrap recipe takes the guesswork out of the equation. It ensures you're getting plant-based protein, allergy-safe ingredients, and enough flavor to keep things interesting.

Let’s talk basics:

Use gluten-free or grain-free wraps as your base.

Layer in seasonal veggies—think shredded carrots, cucumber, or grilled zucchini.

Add protein: chickpeas, lentils, or allergy-safe tofu.

Don’t forget the sauce! Dairy-free tahini, avocado mash, or mustard vinaigrettes bring it to life.

Building Blocks of Allergy-Safe Eating

One of the biggest hurdles for plant-based eaters with allergies is avoiding cross-contamination or hidden ingredients. That’s why we suggest prepping a few essentials ahead of time. Wash and slice your produce in batches, prep a protein-packed chickpea salad, and store your allergy-friendly sauces in mason jars for easy grab-and-go.

Here are a few go-to ideas from the GrubAllergy kitchen:

Wrap Base: Gluten-free spinach tortillas or nori sheets

Veggie Fillings: Sliced avocado, red cabbage, roasted bell peppers

Protein: Sunflower seed pate, white bean mash, quinoa patties

Flavor Boosters: Pickled onions, dairy-free pesto, lemon-tahini drizzle

Check out our tried-and-true vegan Thanksgiving wrap recipe for a holiday-inspired take on allergy-safe wraps that work for any season.

Tips from GrubAllergy for Wrap Success

Want to build a vegan wrap recipe that won’t fall apart or leave you hungry an hour later? We’ve got tips:

Keep textures in balance: Mix soft ingredients (like hummus) with crunchy ones (like cucumbers).

Avoid soggy situations: Pat dry any roasted veggies or use lettuce as a moisture barrier.

Wrap tightly: Use parchment paper to roll and hold everything together.

Prep in stages: Keep ingredients separate until you're ready to assemble.

This structure not only keeps wraps allergy-safe, but it also makes them more travel- and lunchbox-friendly.

Why We’re Obsessed with Vegan Wrap Ideas

From a nutritional standpoint, vegan wraps offer a complete package: fiber, vitamins, plant-based protein, and heart-healthy fats. But it’s the versatility that really wins. One day, you’re loading it up with sweet potatoes and black beans. Next, you’re going Mediterranean with cucumber, olives, and roasted chickpeas.

We love sharing vegan wrap ideas because they reflect how diverse and creative allergy-friendly eating can be. The best part? Once you master the core components, it’s endlessly customizable.

Allergy-Safe Doesn’t Mean Boring

If you’re worried that avoiding gluten, nuts, or dairy means flavorless wraps—think again. With the right seasoning, sauces, and combinations, vegan wraps can be a vibrant, satisfying meal you’ll actually look forward to.

Try:

A smoky chipotle lentil wrap with lime-dressed cabbage

A tangy tofu slaw wrap with crunchy sesame seeds

A savory beet hummus wrap with arugula and roasted carrots

These ideas aren’t just safe—they’re exciting. And that’s the heart of everything we create at GrubAllergy.

Final Bite

Building the perfect allergy-friendly vegan wrap isn’t about restriction—it’s about liberation. It’s about knowing that with the right ingredients and know-how, you can create something nourishing, vibrant, and 100% safe. Whether you're new to allergy-safe eating or a seasoned pro, GrubAllergy is your kitchen companion.

For more ideas, don’t forget to bookmark our vegan wrap recipe that inspired it all. Your next favorite meal is just a wrap away.

Read more:

Vegan Wrap Hacks You Haven’t Tried Yet (But Should)—Especially If You Have Allergies

[nbula-rising]

Easy Flavored Butters

*Southwest Butter

    1-1/2 teaspoons grated lime peel     1 teaspoon minced fresh cilantro     1/2 teaspoon ground chipotle pepper     1/2 cup butter, softened

Stir 1-1/2 teaspoons grated lime peel, 1 teaspoon minced fresh cilantro and 1/2 teaspoon ground chipotle pepper into 1 stick softened butter. Yield: 8 servings

Dollop a slice of this butter on Southwest grilled chicken breasts.

*Heartland Butter

    2 tablespoons crumbled Maytag blue cheese     1/2 cup butter, softened

Stir 2 tablespoons crumbled Maytag blue cheese into 1 stick softened butter. Yield: 8 servings

Melt a slice of Heartland butter on grilled tender flank steak fresh off the grill.

*Dairy State Butter

    2 tablespoons grated Parmesan cheese     2 tablespoons finely grated cheddar cheese     1/2 cup butter, softened

Stir 2 tablespoons grated Parmesan cheese and 2 tablespoons finely grated cheddar cheese into 1 stick softened butter. Yield: 8 servings

Just imagine what this butter would taste like mixed into deluxe mashed potatoes.

*California-Style Butter

    1 tablespoon minced ripe olives     2 teaspoons minced fresh rosemary     1/2 cup butter, softened

Stir ripe olives and rosemary into softened butter. Yield: 8 servings.

Spread a pat of California-style butter on oatmeal dinner rolls for extra flavor.

*East Coast Butter

    2 teaspoons Old Bay seasoning     1-1/2 to 2 teaspoons grated lemon peel     1/2 cup butter, softened

Stir 2 teaspoons Old Bay seasoning and 1-1/2 to 2 teaspoons grated lemon peel into 1 stick softened butter. Yield: 8 servings

Drizzle some melted East coast butter over these special seafood kabobs.

*Garlic Basil Butter

    1/2 cup butter, softened     4 teaspoons minced fresh basil     1-1/2 teaspoons minced fresh parsley     1/2 teaspoon garlic powder     Fresh sage and thyme

In a small mixing bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme. Yield: 1/2 cup.

*Cilantro-Lime Butter

    1/4 cup minced fresh cilantro     1 tablespoon lime juice     1-1/2 teaspoons grated lime peel

In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic. Refrigerate 30 minutes or until firm.

Use cilantro-lime butter to boost the flavor of your sweet corn. (Here are 22 more ways to make sweet corn.)

*Honey Almond Butter

    1 cup butter, softened     1/4 cup honey     1 tablespoon brown sugar     1/2 teaspoon almond extract

In a small mixing bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yield: 1-1/2 cups.

Honey almond butter tastes divine on family-favorite oatmeal waffles.

[rabbitcruiser]

Totally Chipotle Day

Totally Chipotle Day is celebrated annually every May 5. It’s a day to pay homage to the humble chipotle pepper, which is used in Mexican and Mexican-inspired dishes in the U.S. This kind of pepper is indeed versatile enough to be used in any cuisine. Hotter than a poblano pepper but not as hot as a serrano pepper on the Scoville scale, National Totally Chipotle Day is a perfect time to stock up on these tasty peppers and use them liberally to add spice to your day.

History of Totally Chipotle Day

Chipotle peppers have been around since ancient times. It’s as old as Mexican cuisine itself. Their name comes from ‘Nahuatl,’ the language spoken by the Aztecs. It combines the words ‘chili’ (pepper) and ‘poctli’ (smoke), to mean ‘smoked pepper.’ A favorite of many pepper aficionados, it actually begins as a jalapeño pepper. There are different varieties of jalapeños with varying degrees of heat. It was once primarily found in the markets of central and southern Mexico. From the total production of jalapeños in Mexico, 60% accounts for pickled products, 20% is consumed fresh, and 20% becomes chipotle.

It became widely available in the more northern areas of North America as Mexican food became sought after and jalapeño production and processing likewise expanded to that area. The traditional process of its transformation starts when ripe, red jalapeño peppers are put out to dry. After being placed on metal grills, the peppers are then smoked in an oven for several days until they completely dry out. Many Mexican peppers have two names, one for the fresh version and another for the smoked or dried version.

The process results in an earthy and pungent ingredient. Its deep smokey flavor and complexity are best paired with flavors that help round it out. Lime juice, cilantro, garlic, or a touch of sweetness are some ideas to try. American favorites like tacos, chilis, and enchiladas are dishes that go well with their flavor. You can also use them in soups, sauces, salsa, marinades, and roasted vegetables. The possibilities for this pepper are endless!

Totally Chipotle Day timeline

Early 13th Century

The Peppers are Preserved

Smoke-drying chipotles as a way of preserving food in case of a bad harvest is practiced in Mesoamerica.

1400s — 1500s

The Chillis Sail to Europe

Dried chillis make their way to Europe and beyond after Christopher Columbus brings them back from his voyage to the New World.

1500s

The Preservation Process is Passed on

The Aztecs adopt the practice of smoke-drying chipotles and then pass it on to the Spaniards who eventually pass it on to the rest of the world.

1912

The Scoville Scale is Invented

Pharmacologist Wilbur Scoville creates a way to measure the heat level of peppers using Scoville Heat Units or S.H.U.

Totally Chipotle Day FAQs

What is the hottest pepper out there?

The Carolina reaper is a cross between a ghost pepper and a red habañero that clocks in at 2.2 million S.H.U., or 20x hotter than a jalapeño!

How is chipotle pronounced?

In the U.S., its pronunciation tends to be highly Americanized, as ‘tchee-POHT-lay’ or ‘tchee-POT-leh.’ Whatever you do, don’t pronounce it ‘chee-Po-til!’

What's the difference between a jalapeño and a chipotle?

Jalapeños are naturally grown and found, while chipotles are created when jalapños are smoked. Jalapeños are green and pack less heat than dark red chipotle.

Totally Chipotle Day Activities

Cook with them: Buy some chipotle peppers and use them in your favorite dishes. Mix up marinades, dips, and sides of this flavorful pepper for an appetizing bite!

Take photos of them: Pics or it didn’t happen! Share photos of your creations on your social media feed to get others salivating over your tasty meals.

Throw a Mexican fiesta party: Get those ponchos and sombreros out, it’s time for a Mexican-themed party! Serve tasty nibbles such as tacos, guacamole, and nachos. Wash them down with tequilas or margaritas and you’ve got yourselves a real party.

5 Fiery Facts About Chipotle Peppers

They’re actually jalapeño peppers: Jalapeños left on the vine are harvested when they turn red and smoke-dried to make chipotle peppers.

Jalapeños to make chipotle peppers: To make just one pound of chipotle peppers, you need ten pounds of jalapeños!

There are two types: Dark red ‘morita’ peppers have been smoked and dried for half the time of darker chipotles, while ‘meco’ peppers are smoked twice as long, resulting in a darker gray color.

It comes in different forms: You can buy them in whole pods, ground, flakes, powder, or in an adobo sauce mix.

It has a Scoville scale score: Used to measure heat in food, the chipotle pepper registers between 3,000 and 10,000 S.H.Us.

Why We Love Totally Chipotle Day

They may prevent heart attacks: Chipotle peppers are packed with nutrients that are good for our health. They have been linked to a reduction in cardiovascular diseases like strokes and atherosclerosis.

They may help diabetes sufferers: Capsaicin, an active component found in peppers, can aid in managing insulin levels in the body. This reduces high blood sugar in the body, which is one of the many dangerous conditions associated with diabetes.

They may ease respiratory conditions: Capsaicin encourages mucus secretion, emptying out the airways and sinuses. It’s then able to remove irritants or bacteria that cause respiratory or sinus issues.

Source

[simtrends]

This Keto Chipotle Ranch Dressing is creamy, smoky, and spicy, making it the perfect condiment for salads, grilled meats, or veggie dips. With a base of mayonnaise, sour cream, and heavy cream, this dressing is rich and satisfying. The addition of chipotle pepper and adobo sauce gives it a bold and flavorful kick, while lime juice adds a hint of brightness. It's easy to make and adds a deliciously spicy twist to your favorite keto dishes.

Ingredients: 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup heavy cream. 1 chipotle pepper in adobo sauce, minced. 1 tbsp adobo sauce from the chipotle pepper can. 1 tbsp lime juice. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp dried dill. Salt and pepper to taste.

Instructions: In a bowl, whisk together the mayonnaise, sour cream, and heavy cream until smooth. Add the minced chipotle pepper, adobo sauce, lime juice, garlic powder, onion powder, and dried dill to the bowl. Season with salt and pepper to taste. Whisk until all ingredients are well combined and the dressing is creamy. Taste and adjust seasoning if needed. Transfer the dressing to a jar or container with a lid for storage. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Use as a delicious dressing for salads, drizzle over grilled meats, or as a dipping sauce for veggies. Enjoy the smoky, spicy flavor of this keto-friendly chipotle ranch dressing!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mr Harris First Grade

[corporeal-ish]

Enjoy the flavors of Chipotle's famous chicken burrito bowl in burger form! These burgers are loaded with grilled chicken patties, cilantro lime rice, black beans, fresh vegetables, and a creamy topping.

Ingredients: 1 pound ground chicken. 1/4 cup chopped red onion. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 burger buns. 1 cup cooked cilantro lime rice. 1/2 cup black beans, drained and rinsed. 1/2 cup diced tomatoes. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup shredded Monterey Jack cheese. Sour cream and salsa for topping. Lettuce leaves for garnish.

Instructions: In a mixing bowl, combine the ground chicken, chopped red onion, chopped cilantro, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined. Divide the chicken mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan to medium-high heat. Cook the chicken burger patties for about 5-7 minutes per side, or until they are cooked through and have nice grill marks. During the last minute of grilling, place a slice of Monterey Jack cheese on each patty and allow it to melt. While the burgers are cooking, split the burger buns and toast them on the grill until lightly browned. To assemble the Chipotle Chicken Burrito Bowl Burgers, start with the bottom half of a toasted bun. Spread a spoonful of cilantro lime rice on the bun, followed by a chicken burger patty with melted cheese. Top the patty with black beans, diced tomatoes, diced red bell pepper, and diced green bell pepper. Add a dollop of sour cream and salsa on top of the veggies, and garnish with lettuce leaves. Finish by placing the top half of the bun on the assembled ingredients. Serve your Chipotle Chicken Burrito Bowl Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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