Best Southwest Chipotle Pickled Eggs Recipes

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PICKLED CHIPOTLES



Pickled Chipotles image

Provided by Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 2

6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

Steps:

  • In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

CHIPOTLE AND ADOBO PICKLED EGGS



Chipotle and Adobo Pickled Eggs image

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Provided by Savanah Orlando

Categories     Appetizers and Snacks     Spicy

Time 30m

Yield 12

Number Of Ingredients 9

2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1 onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2 canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs, peeled

Steps:

  • In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
  • Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g

EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)



Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 sticks unsalted butter
3 egg yolks*
Freshly ground black pepper
1 tablespoon minced and seeded canned chipotles in adobo sauce **
1 to 2 tablespoons fresh lemon juice
Kosher salt
1 teaspoon vinegar
8 very fresh large eggs
2 large croissants, sliced in 1/2
4 slices prosciutto

Steps:

  • For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

CLASSIC PICKLED EGGS



Classic Pickled Eggs image

This is a classic recipe for pickled eggs.

Provided by Rod

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
  • Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g

SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP



Southwestern Egg Rolls With Chipotle Cream Dip image

East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well.

Provided by Manami

Categories     Lime

Time 35m

Yield 8 serving(s)

Number Of Ingredients 24

1 1/2 cups julienned cooked turkey
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
4 cups fresh spinach (3 oz.)
1/4 cup frozen corn kernels, thawed
1/4 cup canned black beans (drained and rinsed)
1/4 cup sliced roasted sweet red pepper
1/3 cup chopped scallion
2 tablespoons seeded minced jalapeno peppers (more to kick it up a notch)
1/4 cup shredded monterey jack cheese
1/4 cup shredded monterey jack cheese, spicy
salt
8 egg roll wraps
1 egg, beaten with
1 tablespoon water
1/2 cup sour cream
2 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon honey
1/2 teaspoon adobo sauce, from chipotle chili peppers
sour cream, for serving
avocado, slices for garnish

Steps:

  • COOK & ASSEMBLE EGG ROLLS:.
  • Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
  • Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
  • Cook until spinach wilts, about 1 minute.
  • Off heat, add cheese(so that it doesn't melt completely) and salt.
  • Allow filling to cool slightly.
  • To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
  • Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
  • Repeat with remaining wrappers and filling.
  • MAKE DIP:.
  • Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
  • FRY EGG ROLLS:.
  • Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
  • Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
  • Serve egg rolls with dip.

Nutrition Facts : Calories 265, Fat 11.2, SaturatedFat 4.4, Cholesterol 61.9, Sodium 301.5, Carbohydrate 26.1, Fiber 2, Sugar 3, Protein 15.2

CHIPOTLE-DEVILED EGGS



Chipotle-Deviled Eggs image

Make and share this Chipotle-Deviled Eggs recipe from Food.com.

Provided by True Texas

Categories     < 30 Mins

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 7

1 dozen hard-boiled large egg, peeled
1/2 cup mayonnaise
2 tablespoons finely minced pickled jalapeno peppers, drained
2 tablespoons chipotle chiles in adobo
1/2 teaspoon emeril's southwest seasoning, recipe follows
1 pinch salt
1/4 teaspoon smoked hot paprika, for garnish

Steps:

  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • Combine all ingredients thoroughly.

Nutrition Facts : Calories 51.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 94.3, Sodium 83.4, Carbohydrate 1.4, Sugar 0.5, Protein 2.8

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