All beef hot dog with yellow mustard, Ketchapeño (a gourmet spicy ketchup), grilled onions and yellow peppers.
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Ketchapeno French Dip w/ Peppers and Onions
The classic French Dip Sandwich has been put out to pasture. This new, updated version is whole lot of hot, sweet and spicy. Thinly sliced roast beef, charred peppers and onions, firey ketchapeno au jus all wrapped up in juicy, drippy French bread.
Bite, dip, repeat….
Ingredients:
1 ½ Pounds Roast beef Sliced Thin, homemade or from the deli counter
2 Cups Vegetable or Beef Broth
1 ½ Cups Ketchapeno
1 French Bread, cut in 5
Peppers and Onions:
½ Onion, sliced thin
1 Green Pepper, sliced thin
1 Red Pepper, sliced thin
2 Tablespoons Olive Oil
Directions:
Place oil, onions and peppers into a large fry pan.
Cook and stir ingredients over medium heat for about 10 minutes.
Onions will become golden brown and the peppers will soften.
Remove 80% of the cooked peppers and onions and reserve for topping the sandwiches.
Leave about 20% of the mix in the fry pan.
Add broth and one cup of ketchapeno to the pan.
Bring ingredients to a boil and cook until the sauce becomes slightly thick.
Add the sliced beef to the hot sauce and gently warm the meat.
When roast beef is hot place onto the bread.
Top the sandwich with peppers and onions.
Stir in the extra half cup of ketchipotle into the sauce.
Serve sauce on the side for dipping.
Chopped Chipotle Chicken Sandwich
White meat, dark meat, or a combination of both. This sandwich works well with any and all chicken. Honestly, if you don’t have time, you can just grab a rotissertie chicken on the way home and pull the meat; of course if you have time, char-grilling the meat does add great flavor to this recipe. Try topping the sandwich with a little cole slaw for a real southern BBQ treat.
Ingredients:
3 Pounds raw boneless, skinless chicken thighs or breast or a combination of both
2 Tablespoons Olive Oil
½ Onion sliced thin
1 Bottle Ketchipotle
8 Hamburger buns
Directions:
Grill chicken on the bbq until it is fully cooked.
Let chicken cool for a few minutes.
While chicken is cooking and cooling make the sauce:
Add onion and oil to a large pan on the stove over medium-high heat.
Cook and stir onions until they become golden brown and caramelized.
Add ketchipotle to the pan and bring to a simmer.
Chop the chicken into small pieces and add to the pan.
Simmer and stir everything together for a few minutes.
Place a large scoop of chopped chicken onto a bun and serve.
Can also add a slice of cheese to the sandwich.
Chef Jose’s Famous Sloppy Joe
Need to kick your dinner plans up a notch? Spice up your ground beef with Chef Jose’s Famous Sloppy Joe recipe. Add in a cup of Ketchipotle or Ketchapeno and you’ll have a flavor to remember.
Mango Chicken Sausage w/ Black Beans, Pinto Beans & Mango Salsa
Try our Mango Chicken Sausage recipe for a fresh, flavorful delight. A dash of Ketchapeno and Ketchipotle bring the dish to life with a delectable burst of spice. Top it off with black beans, pinto beans and mango salsa and you are ready to liven up any summer menu.
Ingredients:
5 Mango Chicken Sausages, cooked
1 Can Pinto Beans, 14 oz. can
1 Can Black Beans, 14 oz. can
½ Cup Ketchapeno
½ Cup Ketchipotle
½ Cup Water
1 Cup Mango Salsa (fresh or jarred)
Cut chicken into bite size pieces and place into a large pan.
Open and rinse off the beans, add to pan.
Add ketchapeno, ketchipotle and water to the pan.
Place pan onto the stove and bring everything to a boil.
Turn heat down and simmer for a few minutes.
Remove and serve topped with salsa.
Mango Salsa:
1 Ripe Mango, diced into small pieces
1 Green Onion, sliced thin
2 Tablespoons Cilantro, chopped
1 Tablespoon Lemon or Lime Juice
1 Tablespoon Red Pepper, small dice
1 Tablespoon Chopped Jalapeno, or less
1 Pinch Salt
Mix all ingredients together and serve.