You bought a can of chipotle chiles in adobo. Maybe you used one chile to make chili. Or perhaps you threw one and a teaspoon of the liquid in salsa. A single pepper is enough to spice up most dishes, so with approximately 9/10 of a can left, now what?
Chipotle chiles in adobo—smoked and dried jalapeño peppers marinated in a tangy red sauce—add a complex depth of heat, but they are friggin' hot. This is good news for your grocery list: You can use one can of chiles to inspire an entire week of lively meals.
I have two tiny kids, a full-time job, and an always-hungry Golden Retriever rescue, so when it comes to meal planning, I need easy (plus a Costco membership for Colby’s favorite dry food). I’ve tried meal planning services before, but they all gave me seven dinners per week.
Wait, you say. There are seven days in a week, right? And you eat dinner for basically all of them, so what’s the problem?