CHIPOTLE CHILI AIOLI RECIPES

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CHIPOTLE CHILI
AIOLI RECIPES

FEATURED RECIPE
CHIPOTLE BAKED COD
A quick and easy weeknight alternative to
ordinary baked fish that’s sure to please.
INGREDIENTS
4 cod fillets (4-6 oz each)
1 Tbsp olive oil
1 cup panko bread crumbs
2 Tbsp freshly chopped parsley
4 Tbsp Tulkoff Chipotle Chili Aioli
4 lemon wedges, for serving
DIRECTIONS
Preheat the oven to 400ºF. Toss
breadcrumbs with the olive oil in a
small bowl. Cook in a large skillet over
medium heat, stirring frequently until
golden, about 3 to 5 minutes. Remove
from heat and combine with parsley.
Place fish in a lightly greased, 9x13
baking dish. Spread one tablespoon
of Chipotle Chili Aioli evenly on the top
of each fillet, then top with the bread
crumb mixture.
Bake for 15-20 minutes or until fish is
opaque and flakes easily with a fork.
Serve with lemon wedges.
Serves: 4 • Prep Time: 10 min • Cook Time: 20 min
CLAM DIP APPETIZER
Mix together 1 cup of Tulkoff Chipotle
Chili Aioli with ¼ cup of sour cream
and ¼ cup of softened cream cheese.
Fold in two cans (6.5 oz) of minced
clams, 2 finely chopped scallions, and
½ cup of chopped red bell peppers.
Serve with chips or crackers.
SEAFOOD PASTA
Toss 16 oz of angel hair pasta with
¾ lb of sautéed shrimp or scallops
(or a combination), 1 cup of halved
cherry tomatoes, and 2 tablespoons of
freshly chopped cilantro. Fold in 1 cup
of Tulkoff Chipotle Chili Aioli. Serve
chilled as a main dish.
SPICY SHRIMP DIP
Combine ¾ cup of Tulkoff Chipotle
Chili Aioli with ¼ cup of sour cream.
Add 1-2 teaspoons of lemon juice for
desired dipping consistency. Serve with
fried butterfly shrimp.
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