For the Chipotle Love Sauce:
1 cup of canola oil
12 garlic cloves
3 tbsp chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro
Zest of one lime
2 tsp kosher salt
For the Cemitas:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tsp cumin
1 ripe Haas avocado
Juice of 1 lime
4 cemita rolls or hamburger rolls with sesame seeds
Olive oil
1 cup refried beans, warmed (from 1 15-ounce can)
8 oz Oaxaca or mozzarella cheese, grated
Sliced ripe tomato
Thinly sliced lettuce
Fresh cilantro leaves
Instructions:
1. Make the Chipotle Love: In a dry, medium-heavy, nonreactive sauce pot, place oil and garlic cloves
and cover with foil and place in 300 degree oven for 45 minutes 'til garlic has browned and become
soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix
in a food processor and puree till a smooth paste.
3. Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap.
Pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the
bottom of a small saucepan). Sprinkle each piece with salt, pepper, and cumin on each side.
4. Mash the avocado with the lime juice and season with salt, and warm the refried beans on the
stove top or in the microwave.
5. Grill the chicken breasts for four to five minutes, turning once. Set aside and keep warm. Split the buns
and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.
6. To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the
mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the
cheese among the sandwiches, and top with tomato, lettuce, and a sprinkle of cilantro. Drizzle on a
generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half
before serving.
Photo: Courtesy of Alison Brod
1 8-oz package cream cheese, softened
1 cup mayonnaise
1/4 cup buttermilk
Juice of 1 lime
1/2 tsp salt
1 jalapeno, finely minced
1 lb lump crab meat, picked over, any shells discarded
1/4 cup chopped fresh cilantro
1 scallion, white and green parts thinly sliced
1. Preheat the oven to 350 degrees and grease a one-quart baking dish.
2. In a mixing bowl, blend the cream cheese and mayonnaise with an electric mixer on medium
speed. Blend in the buttermilk, lime juice and salt until the mixture is smooth.
3. Using a wooden spoon or rubber spatula, gently fold in the crabmeat. Turn the mixture into the
prepared baking dish. Bake for 30 minutes, until the mixture is golden and bubbling.
4. Sprinkle with the cilantro and scallion and serve warm with ranch tortilla Popchips to scoop up the
dip.
1 lb fresh halibut filets (or any firm-fleshed white fish, such as haddock, red snapper, or sea bass),
diced into 1/2-inch cubes
1 cup fresh lime juice (from approximately 8 to 10 limes)
1 fresh red Serrano chili, seeds discarded, chili thinly sliced
1 tsp salt
1 small mango, cut into 1/4-inch cubes
1 scallion, white and green parts thinly sliced
2 tbsp chopped fresh cilantro
1 tbsp extra-virgin olive oil
Instructions:
1. In a medium-sized glass bowl, combine the fish with the lime juice, Serrano, and salt. Cover and
refrigerate for three to four hours. The fish cubes will “cook” in the lime juice until they are opaque.
2. Half an hour before serving, stir the mango, scallion, cilantro, and olive oil into the ceviche. Cover
and refrigerate 20 minutes to let the flavors meld. Serve with chili limón tortilla Popchips for scooping
up the ceviche.
6 guajillo chilies, stems and seeds removed
1 1/2 cups boiling water
6 fresh tomatillos, papery skins peeled off
6 garlic cloves, unpeeled
2 chipotle chiles in adobo
2 tbsp olive oil
2 large yellow onions, coarsely chopped
2 lbs ground beef (preferably chuck)
1 15-oz can diced tomatoes
2 tbsp ancho chile powder
2 tsp ground cumin
1 1/2 tsp salt
Freshly ground black pepper
Grated sharp cheddar
Instructions:
1. In a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just
softened. Put them immediately in a glass bowl and pour the boiling water over them to cover. Soak
for 15 minutes.
2. In the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables
have softened slightly and the exteriors have brown marks, three to four minutes. Discard the paper skins on
the garlic.
3. Put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and
the chipotle chilies in adobo. Pulse to make a smooth puree.
4. In a large stew pot over medium heat, cook the onions until softened and just turning golden, six to
seven minutes. Add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.
5. Add the pureed chiles and tomatillos, the tomatoes, ancho chile powder, cumin, salt, and a few
grindings of black pepper. Bring to a boil, reduce heat, and simmer for one hour, loosely covered, until
the deep orange-red sauce is thick. You may need to add a little more water, but take it easy. The
finished chili should not be too wet.
6. Taste and add more salt and pepper if needed. For each serving, put a handful of nacho cheese
tortilla Popchips in the bottom of a bowl and ladle a serving of chili on top. Scatter with a handful of
cheese and eat at once.