Hot Potato Tots With Chipotle Ketchup Recipes

HOT POTATO TOTS WITH CHIPOTLE KETCHUP

Steps:

• For the chipotle ketchup: Put the ketchup, chipotle chile, adobo sauce, cilantro and lime zest in a blender. Blend until smooth.
• For the hot potato tots: Preheat the oven to 250 degrees F.
• Put the potatoes in a stockpot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool.
• Grate the potatoes and onion into a bowl, using the large holes on a box grater. Mix in the flour, thyme, egg, 2 teaspoons salt and 1 teaspoon pepper.
• Fill a Dutch oven two-thirds full with oil and heat to 375 degrees F.
• Scoop about 1 heaping tablespoon of the potato mixture into the palm of your hand. Gently shape into a ball, then flatten with a two-finger pinch and roll between your palms. Repeat with the remaining potato mixture.
• Fry a few tots at a time, turning frequently, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Keep warm in the oven. Serve with the chipotle ketchup on the side.

HOT POTATO BLINTZES

Steps:

• Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor.
• Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer.
• Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
• For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
• Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
• Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.