Best 9 Chipotle Pork With Strawberry Avocado Salsa Recipes

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
• Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

CHIPOTLE PORK TENDERLOINS

Steps:

• In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

CHIPOTLE GRILLED PORK TENDERLOIN W/ STRAWBERRY-AVOCADO SALSA

Steps:

• For the Tenderloin:.
• In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
• When ready to cook, preheat gas grill to high.
• Lightly coat the rack with cooking spray.
• Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
• Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
• Remove from heat and let stand for 10 minutes.
• Slice crosswise.
• For the Salsa:.
• In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
• Toss gently.
• Serve immediately with the sliced pork.

CHIPOTLE GRILLED PORK WITH STRAWBERRY-AVOCADO SALSA

Steps:

• 1. To prepare pork, combine fist 4 ingredients in a large zip-top bag. Add pork; seal and marinate in refrigerator at least 2 hours. Turn bag occasionally. 2. Prepare grill. 3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Place pork on grill rack for 20 minutes or until 155 degrees, turn occasionally. Let stand 10 minutes, then slice. 4. To prepare salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.

SOUTHWEST PORK CHOPS WITH AVOCADO SALSA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Meanwhile, sprinkle taco seasoning evenly onto both sides of chops.
• Add chops to skillet; cook 3 min. on each side or until done (145°F). Remove chops from heat; let stand 3 min.
• Meanwhile, cut 1 lime half into 4 wedges; reserve for later use. Combine cucumbers, avocados, onions, garlic and cilantro in large bowl. Squeeze juice from remaining lime half. Add to vegetable mixture; mix lightly.
• Serve chops with cucumber mixture and reserved lime wedges.

CHIPOTLE BURGERS WITH AVOCADO SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
• Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

GRILLED PORK WITH AVOCADO SALSA

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

CHIPOTLE PORK WITH STRAWBERRY-AVOCADO SALSA

Steps:

• For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
• Remove pork and discard marinade; sprinkle pork evenly with salt.
• Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
• For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.