My hubby and I don’t go “out” to eat much, but we like to get Chipotle To-Go about once a week, generally on a Friday or Saturday night. It is great to have an easy and delicious meal with no clean up on the weekend. It is relatively healthy compared to other take-out options and it makes great left-overs. Before baby, I could barely finish a whole burrito or bowl; now I order two (yes, for myself), so I (generally) have some for the next day. They are great straight out of the fridge, IMO, but I am all about using leftovers, and especially with my little guy wanting to play, mealtime is often grab and go. So I occasionally use recipes, but also have fun coming up with some interesting concoctions on the fly, mostly with great success! Next time, save your smidgen of rice, beans and toppings at the end or order two from the get-go for the below Chipotle Bowl (or Burrito!) Upcycles created by me!
1) Mock stuffed squash-I usually roast a squash once every 1-2 weeks, and with half a roasted butternut squash and my Chipotle in the fridge, I stumbled across a new combination. I grabbed them both, heated them, and discovered the flavors were amazingly harmonious! Squash is a super-food and tastes great on its own, mild and sweet but the flavors in the Chipotle kick it up a notch and take the squash from a side-dish to a whole meal. You can use any winter squash, but I particularily like butternut prepared similar to this recipe.
2) Stir-fry-Use the leftover Chipotle as part of the flavor profile for a super easy stir-fry. Stir up some rice or noodles and a protein, throw in peppers (frozen are super easy), onion and garlic. I like to add cashews or peanut sauce to change the flavor a bit and keep it from being too much of a repeat. The beauty of using the Chipotle is that you get a hint of that extra spiciness and grilled flavor that is sometimes hard to get at home! Yum!
3) Egg bake-Thanks to my mom for showing me growing up that you can turn just about any savory left-over into a delicious egg bake, especially if the eggs are about to expire 🙂 . Use anywhere from 6-12 eggs, a dash of milk, bread crusts, chopped onions, S&P and chipotle, and it is 30 minutes at 350 F until done. This recipe is a great starting point. It is great for breakfast, lunch or dinner, and sometimes I like to freeze half of the finished product for breakfasts at a later date. Endless tessellations of Chipotle.
3) Soup-I keep home-made broth on hand in the freeze, but you could just as easily use store-bought, or even add your chipotle to a pre-made canned soup. Throw in extra frozen or fresh veggies, beans or another protein, simmer and done!
5) Salad-So chipotle does sell a salad bowl, but honestly I have never ordered it, because who wants to waste that yum real-estate on lettuce? However, if you have leftovers and always have fresh greens in the fridge like me, the combo is obvious and can stretch your leftovers into a nice lunch. The leftovers already have all of the salad toppings you could want and no dressing required with all of that flavor chocked in the Chipotle.
6) Meatloaf-This one is getting a little bit adventurous, but it is worth taking the risk! Lots of times I eat all of the meat out of my burrito bowl and just end up with the rice and other toppings. It is fine for any of the above recipes, but also serves me well for a dish like meatloaf. Make sure the large veggies are diced and then modify a recipe like this one for awesome results!
7) Guacamole-Bonus idea! I haven’t tried this yet, it just occured to me! Just mash your Chipotle leftovers in with avocado, lemon juice, garlic and diced onion! The circle of avocado life, or compounded Chipotle interest, right?
Sometimes it feels like there is nothing to eat even when I just went to the grocery store. Other times I open my fridge door, see my leftovers, inspiration hits me over the head, and I feel like a genius in the kitchen! Do you have any leftover dishes that have become your favorite go-tos? Please share!
Image from Tumblr.