Chipotle Pulled Chicken On Corn Spoon Bread Recipes

CHIPOTLE CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
• Mix the cornmeal, flour, baking powder and salt in a large bowl.
• Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
• Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

CHIPOTLE CORN BREAD

Steps:

• Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

CHIPOTLE PULLED CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.