Chipotle Peppers Just Smoke Dried Jalepenos?

It took me years to realize that chipotles were an actual pepper that was extremely popular in Mexican cuisine and not a delicious fast food make your own burrito place. And then another few years to realize they were just smoke dried Jalepenos and not a super exotic pepper only grown in the deep mountains off the Mexican coast line. Who knew?  I love their smokey flavor and soft subtle heat that hits you slowly in the back of the mouth. So seductive.

So apparently after the end of the Jalepeno growing season, all the left over Jalepenos naturally turn bright red as they ripen. Kept longer they loose much of their moisture and are perfect for smoking. We most commonly see them at the grocery stores canned in adobo (a Spanish marinade made of various paprika, tomato, oregano, salt, garlic and vinegar) that preserves and enhances the chipotle’s smoky flavor, dried whole or in powder form. My favorite is canned in adobo. You not only get the pepper but this yummy sauce that has absorbed some of the heat and that fantastic smoky flavor from the pepper.

When handling chipotle peppers things can get a little messy. Remember to never touch your eyes after handling the peppers.  If the heat is a little intimidating, you can scrape the seeds out where most of the heat lives.  But always make sure you start with a little and test because even though chipotles aren’t the hottest pepper they can definitely pack some heat.

Chipotle peppers are super versatile and can be added to pretty much any dish you want to add some smoky flavor and some heat. When time is short and I don’t want to think because I am getting past hungry to the point of being hAngry (you know angry from being hungry) I turn to a trusted black bean burger.  Staples in the pantry are always black beans, bread crumbs, eggs, onions and spices and voila! you have a black bean burger.  Buns not even necessary.  You can add almost any flavorings you want to a black bean burger and it’s pretty tasty. This time I added chipotle peppers and its was pretty darn yummy! It bakes super quick and is always satisfying! And of course you can always add lettuce, tomato & cheese and stuff it in bun for a true burger meal.

Chipotle Black Bean Burgers

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Allergy	Egg, Wheat
Dietary	Vegetarian
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot

Ingredients

• 30oz Black Beans (2 Cans)
• 1/2 Medium Onion Chopped
• 3 cloves Garlic
• 1 Egg
• 3 Chipotle Pepper in Adobo (I like it spicy so if you like it a little more mild only use 1 pepper)
• 2 teaspoons Cumin
• 1 tablespoon Chili Powder
• 3/4 cups Bread Crumbs

Optional

• 1 Roma Tomato Diced (for garnish)
• 2 tablespoons Parsley Chopped (for garnish)
• 14/ cups Cotija Cheese (for garnish)
• 1/4 Small Red Onion Diced (for garnish)

Directions

Step 1

Heat oven to 375 degrees. Prepare a baking ban and coat with olive oil

Step 2

In a food processor or with a immersion blender, pulse or blend garlic and onion until finely chopped. Add black beans, chipotle, cumin, chili pepper, salt, pepper and pulse or blend until combined.

Step 3

Stir in bread crumbs. Season with salt & pepper. Divide into 6-8 portions and place on prepared baking sheet.

Step 4

Bake for 10 minutes at 375 degrees. Optional topping diced tomato, red onion, parsley & cotija cheese or add lettuce, tomato, cheese & place in a burger bun.