Tag Archives: chipotle peppers

Mango Chipotle BBQ Burrito Bowl


If you are still reading my blog, you are great. Work and busy weekends have taken over my life, leaving little time for blogging. Recently I’ve had a couple friends tell me they keep checking my blog but are disappointed when they find no new posts. That of course made me want to update, and because I miss it!

So it’s August already. Summer always has a way of getting away from you, doesn’t it? Having only been out of school for a couple of years, I’m still getting used to having no formal vacations, deadlines, or breaks built into my schedule. It makes the seasons kind of seem like a blur and sometimes I find myself having no idea what day or even month it is (like a few months ago when I started to write “September” as the date… what?)

Today’s post is inspired by a recipe that I’ve been eyeing forever: Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats. I’ve been following IGE for a couple years now and it’s one of my favorite food blogs, as well as one of the few I subscribe to. I’ve had this particular recipe saved for a long time and decided it was time to try out this miraculous-sounding BBQ sauce. I decided to take a slightly different take on the recipe and make mine into a burrito bowl instead, because who doesn’t love a good burrito bowl?

This Mango Chipotle BBQ Burrito Bowl is filled with chicken marinated in a sweet and spicy semi-homemade barbecue sauce, rice, and some of my favorite veggies like bell peppers, fresh corn, and avocado! It’s a great summer recipe because most of the ingredients are in season right now and is light enough that you won’t feel guilty eating it. To make the sauce quicker and easier, I added pureed mangoes and chipotle peppers to store-bought BBQ sauce. My favorite thing about recipes like this is that you can completely customize it to your taste and you get a bit of each flavor in every bite!

Mango Chipotle BBQ Burrito Bowl
adapted from Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats

makes about 3 burrito bowls

  • For the sauce:
    – 1/2 cup fresh diced mango
    – 1/3 cup barbecue sauce
    – 1/4 cup tomato sauce
    – 2 chipotle peppers in adobo sauce, seeds removed and diced
  • 1 lb. boneless chicken breast, cut into 1-inch strips (I used tenderloins)
  • 1.5 – 2 cups cooked brown rice
  • Assorted toppings of your choice (about 1/3 cup of each):
    – Diced bell peppers
    – Diced tomato
    – Corn
    – Beans
    – Avocado
  • Optional: cheese, sour cream, scallions, cilantro

Ingredients for the sauce, plus tomato sauce! Always forget to picture at least one ingredient…


Your delicious toppings!


  1. In a food processor or blender, combine ingredients for the sauce. Blend until smooth. Place chicken in a medium bowl and pour 2/3 of the sauce over it, making sure each piece is thoroughly coated. Cover with plastic wrap and marinate in the fridge for at least 2 hours or up to 6.
  2. Cook your chicken on the grill or in a frying pan over medium-high heat until cooked throughout. Let rest for about 5 minutes and then cut into bite-sized pieces.
  3. Start to assemble your burrito bowls: First rice, then chicken, your toppings, and then drizzle with the remaining mango chipotle sauce and enjoy!
August Food2

Start by preparing your mango chipotle BBQ sauce: combine diced mango, bbq sauce, chipotle peppers, and tomato sauce, and blend until smooth.


Pour 2/3 of the sauce over your chicken and stir, making sure each piece is thoroughly coated. Marinate for at least 2 or up to 6 hours in the refrigerator.


Cook up your chicken, either on the grill on in a frying pan.


Assemble your delicious burrito bowl! Start with rice, chicken, and your favorite toppings.


Finish off with the remaining mango chipotle sauce, and optional cheese and sour cream. Enjoy!

Chipotle Chicken Enchiladas



I’ve always loved Mexican dishes like tacos and burritos, but enchiladas are a bit newer to me. I tried my first enchilada a few years ago at a Mexican restaurant back home called Sam Diego’s and was in heaven. Smothered in cheese and enchilada sauce, what’s not to love?

Recently I made enchiladas from scratch for the first time and realized how easy they are to make. The recipe I used called for a green enchilada sauce, but this time I decided I wanted a more traditional red sauce. I adore chipotle peppers in adobo sauce so I based my recipe around that. They are smoky, spicy, and sweet. I quickly learned to remove the seeds from the peppers after failing to do so once and practically crying by the time my meal was finished – way too spicy for me!

These Chipotle Chicken Enchiladas are filled with shredded chicken, black beans, and avocado, then covered in a spicy chipotle enchilada sauce and finished off with cheddar cheese. This meal is filling and surprisingly good for you. I recommend removing the seeds from the chipotle peppers, unless you like things extra spicy. The sauce is moderately spicy even without the seeds.

First we’ll make the chipotle enchilada sauce:

Chipotle Enchilada Sauce:
makes about 1.5 cups

  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, seeds removed and diced + 2 tsp adobo sauce*
  • 3 Tbsp tomato paste
  • 3 Tbsp brown sugar
  • 1/4 cup water
  • 1/2 tsp cumin
  • 2 Tbsp flour

*If you’re sensitive to spicy things, use only 1 pepper and taste the sauce as you go along.


  1. In a large frying pan, heat 1 Tbsp olive oil over low-medium heat. Add diced onion and cook for about 10 minutes, until softened. Add red pepper and garlic and continue cooking for 10-15 minutes until soft and golden brown.
  2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.

To remove the seeds from the chipotle peppers, cut the top of the pepper off and then slice down the side. Use your knife to carefully scrape out the seeds.


Combine all ingredients in a food processor and pulse until smooth.


This is what it will look like when it’s done (though slightly less orange, darn those fluorescent lights..)

Chipotle Chicken Enchiladas
makes 4 enchiladas


  • 2 – 2 1/2 cups cooked shredded chicken
  • 1 cup prepared chipotle enchilada sauce (see below for recipe)
  • 4 8-inchwhole wheat tortillas
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, diced
  • 1 cup reduced-fat shredded cheddar cheese, divided in half



  1. Preheat oven to 375ºF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.
  2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8″ baking dish.
  3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.

Mix chipotle enchilada sauce with shredded chicken



Layer 1/2 cup spicy chicken onto a tortilla along with diced avocado


Add some black beans and shredded cheese, and roll up tightly


Place rolled up tortillas into a greased baking sheet (I lined mine with foil for easier clean up)


Top off with about 2/3 cup enchilada sauce and shredded cheese


Bake at 375 for about 20-25 minutes, or until cheese is nice and melty.


Sprinkle with a little chopped cilantro (I used parsley.. shh!)