Try this Chipotle Chiles (Smoked Chiles) recipe, or contribute your own.

Still searching for what to cook ?

Name: Chipotle Chiles (Smoked Chiles)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Ripe; red jalapeno chiles; 10 lb Charcoal briquettes; As needed; smoke chips, your; As needed; sprigs of fresh

Find the most delicious recipes here

INGREDIENTS

1 lb Ripe; red jalapeno chiles
10 lb Charcoal briquettes
As needed; smoke chips, your
As needed; sprigs of fresh

Servings

INSTRUCTIONS

Start this as early in the morning as possible. Put smoke chips in a container and cover with water. Mound about one half the briquettes into the charcoal pan and light. Wash the chiles and cut a slit lengthwise in each one from just below the shoulder to about a half inch from the tip. Place the chiles in a single layer (slit side up) on a surface that will fit in the smoker and wont let the chiles fall through. I use a BBQ wok, a pan shaped kinda like a wok (but with a flatter bottom) with holes drilled through meant for stir frying vegies on the BBQ. When the briquettes are covered with gray ash, spread out into an even layer (if using a BBQ, spread the briquettes to the side leaving a bare spot in the center). Place some of the soaked smoke chips on the briquettes. Fill the water pan with 2 to 3 inches of water (if using a BBQ, use an aluminum foil pan that will fit in the bare spot in the center of the BBQ) and put in place over (or in the center of) the briquettes. Put smoker or BBQ rack in place, place the container of chiles on the rack over the pan of water, and cover the smoker or BBQ. The idea is to keep a low-heat, smoldering, smokey fire for several hours. Add briquettes, smoke chips, and the optional sprigs of fresh rosemary as needed to keep generating heat and smoke. After 6 or 7 hours, the chiles have probably absorbed as much smoke as theyre going to. They should be a dark, brick-red color and somewhat wrinkled; but, they wont be totally dehydrated to a point where they would keep at room temperature. Remove them from the smoker and finish drying them in a warm oven or a dehydrator. Use for making Chipotles en Adobo or wherever chiles with medium heat and smoky flavor is desirable...such as barbeque sauces. Note: while ripe jalapeno chiles are considered the traditional fresh chile for smoking and drying to make chipotle chiles, other chiles can also be smoked and dried. Ive found that ripe Fresno chiles are generally more available commercially that (should read "than"...gonna have to change that) ripe jalapenos and make an acceptable substitute. Posted to CHILE-HEADS DIGEST V4 #113 by Rich McCormack on Sep 04, 1997

NOTES

Alert editor

Chipotle Chiles (Smoked Chiles)

1 lb Ripe; red jalapeno chiles
10 lb Charcoal briquettes
 As needed; smoke chips, your
 As needed; sprigs of fresh

Start this as early in the morning as possible.    Put smoke chips in a container and cover with water. Mound about one half  the briquettes into the charcoal pan and light. Wash the chiles and cut a  slit lengthwise in each one from just below the shoulder to about a half  inch from the tip. Place the chiles in a single layer (slit side up) on a  surface that will fit in the smoker and wont let the chiles fall through.  I use a BBQ wok, a pan shaped kinda like a wok (but with a flatter bottom)  with holes drilled through meant for stir frying vegies on the BBQ. When  the briquettes are covered with gray ash, spread out into an even layer (if  using a BBQ, spread the briquettes to the side leaving a bare spot in the  center). Place some of the soaked smoke chips on the briquettes. Fill the  water pan with 2 to 3 inches of water (if using a BBQ, use an aluminum foil  pan that will fit in the bare spot in the center of the BBQ) and put in  place over (or in the center of) the briquettes. Put smoker or BBQ rack in  place, place the container of chiles on the rack over the pan of water, and  cover the smoker or BBQ. The idea is to keep a low-heat, smoldering, smokey  fire for several hours. Add briquettes, smoke chips, and the optional  sprigs of fresh rosemary as needed to keep generating heat and smoke. After  6 or 7 hours, the chiles have probably absorbed as much smoke as theyre  going to. They should be a dark, brick-red color and somewhat wrinkled;  but, they wont be totally dehydrated to a point where they would keep at  room temperature. Remove them from the smoker and finish drying them in a  warm oven or a dehydrator. Use for making Chipotles en Adobo or wherever  chiles with medium heat and smoky flavor is desirable...such as barbeque  sauces.    Note: while ripe jalapeno chiles are considered the traditional fresh chile  for smoking and drying to make chipotle chiles, other chiles can also be  smoked and dried. Ive found that ripe Fresno chiles are generally more  available commercially that (should read "than"...gonna have to change  that) ripe jalapenos and make an acceptable substitute.  Posted to CHILE-HEADS DIGEST V4 #113 by Rich McCormack <macknet@cts.com> on  Sep 04, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4990g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.