Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!

Enjoy!

Enchilada Style Burritos

I could seriously eat Mexican or Thai food for every meal. There is just something about Mexican that I adore. It is usually easy to make, and is very comforting. This Burrito is a little more time consuming then your normal burrito, but it packs a punch, and is a beautiful dish to serve for guests. Serve with guacamole, sour cream, and salsa.

Enchilada Style Burritos
The Double Dipped Life

1 lb ground beef or turkey
1/2 cup chopped onion
1 clove garlic, minced
1/2 teas cumin
1/4 teas salt
1/8 teas pepper
1 (4.5 oz) can of diced green Chile peppers
1 can of refried beans
1 can chili without beans
1 can (10oz) enchilada sauce
6 flour tortillas, warmed
2 cups shredded mexican blend cheese
lettuce, tomatoes, green onions to garnish

1. Cook ground meat in a large saucepan until browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in the green chilies and refried beans until well blended. Turn heat to "warm" or "low".

In another saucepan, combine the chili and enchilada sauce. Mix well, and cook over medium heat until heated through.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground meat mixture onto the center. Top with lettuce and tomato to your liking. Roll up the tortilla. Spoon sauce over the top, and sprinkle with cheese and onion.

To cook, either:
Heat burritos individually in the microwave for 30 seconds, or until the cheese is melted. Repeat with remaining tortillas.
Or:
Lay the folded burritos side by side in a 13x9 baking dish. Cover with sauce, and bake at 300 for 20 minutes.

Serve with chips and Homemade Salsa!