After two failed attempts to down-size a Taco Casserole recipe that uses Chipotle Chiles en adobo, I realize that I’ve entered into a love-hate relationship with that tiny can of roasted chiles. I love the rich smokey depth that it gives the dish, yet I hate that I can’t actually taste it for the fiery heat. I now have a jar of pureed Chiles en adobo in the refrigerator and am hopeful that I’ll zero in on the right amount to use.
Here’s a sneak peek at the dish I’m still working on:
It looks good, but was too hot to finish 🙁