Name: Chipotle Beef Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1 can (186 mL/215 g) chipotles in adobo sauce; 1 Ontario Greenhouse Tomato; 1 lb (500 g) extra lean Ontario Ground Beef; 1 Ontario Onion, diced; 2 tsp (10 mL) all-purpose flour; 1 tsp (5 mL) each ground cumin and chili powder; ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; ½ cup (125 mL) approx. shredded sharp (aged) Ontario Cheddar Cheese; ½ cup (125 mL) approx. guacamole; 1/3 cup (75 mL) approx. light sour cream; Tortilla chips; Fresh cilantro leaves

Chipotle Beef Cups

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Author: Recipe and image courtesy of Foodland Ontario
Prep Time: 20 minute
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 1x

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Description

Chipotles are dried smoked jalapeño peppers in a spicy tomato vinegar sauce (adobo sauce). They are quite spicy and add a rich, smoky flavour. You won’t need the entire can, so freeze the remaining in a resealable bag or freezer container for another use, such as chili or pulled pork, or dress up mayonnaise for a dip.

Ingredients

Scale

1 can (186 mL/215 g) chipotles in adobo sauce
1 Ontario Greenhouse Tomato
1 lb (500 g) extra lean Ontario Ground Beef
1 Ontario Onion, diced
2 tsp (10 mL) all-purpose flour
1 tsp (5 mL) each ground cumin and chili powder
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
½ cup (125 mL) approx. shredded sharp (aged) Ontario Cheddar Cheese
½ cup (125 mL) approx. guacamole
1/3 cup (75 mL) approx. light sour cream
Tortilla chips
Fresh cilantro leaves

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Instructions

Purée can of chipotles and sauce; set aside. Cut tomato in half crosswise; squeeze out seeds and dice.

In large skillet, cook beef and onion over medium-high heat, breaking up meat, until browned, about 4 minutes. Drain in colander. Return to skillet and stir in tomato, flour, cumin, chili powder, salt and pepper; cook 1 minute. Stir in 2 tbsp (25 mL) puréed chipotles; cook 1 minute. Remove from heat.

To assemble individual appetizers, amounts will depend on size of serving dish: spoon about 1/4 cup (50 mL) warm beef mixture into dish. Sprinkle with 1 tbsp (15 mL) cheese; top with a dollop (about 1 tbsp/15 mL) guacamole, then smaller dollop (1 tsp/5 mL) sour cream. Garnish with a tortilla chip and cilantro leaf. Serve with small spoons.