Chipotle Blue Cheese Dip Recipes

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce image

Provided by Bobby Flay

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

46 chicken wings
Vegetable oil
Salt and freshly ground pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows
1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder
1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly ground pepper

Steps:

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

CHIPOTLE GLAZED BARBECUE CRUDITE WITH CABRALES BLUE CHEESE DIP

Chipotle Glazed Barbecue Crudite with Cabrales Blue Cheese Dip image

Provided by Bobby Flay

Categories appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 19

Ingredients

1/2 cup red wine vinegar
2 cloves garlic, finely chopped
2 tablespoons chipotle pepper puree (in adobo)
3/4 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper
16 baby carrots, blanched
1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick
8 pattypan squash
8 baby zucchini, halved lengthwise
16 asparagus spears, trimmed
2 red bell peppers, seeded and quartered
2 yellow bell peppers, seeded and quartered
2 poblanos, seeded and quartered
Salt and freshly ground black pepper
2 cups creme fraiche or low fat sour cream
1/2 cup finely crumbled cabrales
2 tablespoons finely chopped cilantro leaves
Salt and freshly ground pepper

Steps:

Preheat grill medium-high. Whisk together the vinegar, garlic and chipotle puree in a medium bowl. Slowly whisk in the oil and season with honey and salt and pepper to taste. Place the vegetables in a large baking dish and pour the vinaigrette over them. Mix well to coat and season with salt and pepper. Let sit at room temperature for 30 minutes. Grill until the vegetables are just cooked through but still hold their shape. Arrange on a large platter with a bowl of the Cabrales Dip.
Mix the creme fraiche and blue cheese together in a medium bowl until combined. Add the cilantro and season with salt and pepper, to taste.

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