Chop them up in some ground beef or turkey and have yourself a taco night. Or make a Mexican Pizza type thing where the chipotles are part of the sauce or topping.

this is a favorite that I make frequently

http://www.101cookbooks.com/archives/tlt-sandwich-recipe.html

the marinade calls for the chipotle

For the easiest idea, throw 'em into a pot of beans. Eat the beans.

Mix the adobo sauce with sour cream and enjoy in anything from fish tacos to squash soup. Throw a chile in a crockpot full of beans, bbq chicken (to be shredded), or tomato, chick peas, and quinoa.

Southwestern Pizza: http://www.thekitchn.com/weeknight-recipe-southwestern-147062

I chop up the remaining pepppers with their sauce and freeze 1 T. portions in ice cube trays (when frozen, I put the cubes into a freezer ziplock bag). Most recipes only call for about 1 pepper chopped (which is about 1 cube) or 1 T. of the pepper and sauce, so it makes it easy to use.

Freeze them individually for the next time you need one or two. Store in small freezer bag.

puree the whole can (with adobe sauce) and you can add in bits of spice to anything. beans, mayo, salad dressings, stews, guac, salsa, etc. you can freeze in an ice tray and store in the bag if you don't think you can use it all up fast enough, too.

I don't bother freezing them. They keep practically forever in the fridge in an airtight container. I've had mine for the better part of a year.

Lillies is right I stickem in an old glass jar and use them as I need them. It usually takes at least a few months for me to go through the whole jar.

Mix them into mashed sweet potatoes, or better yet, make these sweet potato burritos: http://definitelynotmartha.blogspot.com/2007/01/spice-of-lifehot-hot-hot.html

I substitute vegetarian refried beans, and they are so good.

This recipe has been popular at a few holiday meals of mine:

http://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe/index.html

Make some Chipotle Mayo and these yummy wraps!
http://freshfastfood.blogspot.ca/2012/05/chipotle-crab-lettuce-wraps-with-mango.html

... OR, try this amazing dip!
http://freshfastfood.blogspot.ca/2012/04/chipotle-avocado-dressing-dip.html

They really can go in anything. Chili is one of my favorite applications, beans, salsa, spreads, ground beef for kicked up burgers, seriously, what CAN'T you do with those bad boys. :)

Chipotle popcorn. Had it at a party last weekend and it was crazy addictive:
http://www.theglobeandmail.com/report-on-business/article845196.ece

(yup, a recipe contained in a business section article!)

I agree, they will keep for months in the refrigerator (cover with addition olive oil if they are not submerged in sauce to keep air out.) I use them for chipotle mayonnaise--BBQ season is coming right up! Good on sandwiches and burgers. Also on corn.You can just stir it into mayo, or make your own http://www.sallypasleyvargas.com/2011/07/grilled-portobello-mushroom-burgers-and.html

I make this chipotle sauce that is so good on tacos, salads, etc.
http://www.yumuniverse.com/2010/11/16/ancho-chipotle-sauce/

I like to chop them up to make a paste and spread on my veggie burgers (usually black bean burgers) instead of ketchup. This goes especially well with cheese, avocado, lettuce, caramelized onions, and tomato.

I love to make Havana Black Beans: http://foodisyummy42.blogspot.com/2007/07/havana-black-beans-and-cilantro-lime.html (I like things spicy, so I double the amount of chipotle. 2-3 whole ones and a heavy scoop of sauce does the trick... I like a thicker sauce, too, so I omit the water).

I also like to use my leftover chilis to make homemade BBQ sauce.

we put them in the blender with a bunch of cilantro and lime juice and make a PERFECT sauce for tacos! put it in a $0.99 (or less) restaurant supply store squeeze bottle and you're good to go!

In Mexico we make a very very easy dip for eating shrimps. Chop the chipotles an then mix them with a mayonnaise.

Spread them out in a freezer bag, and freeze them for the next time you need one or two... like making Guacamole (one pepper plus some sauce, lime, salt and cilantro, per avocado)

Use them to make chipotle mayo! Or, freeze them for later. I love keeping chipotles on hand in the freezer.

Oh my goodness. Great question. My favorite chipotle pepper application is a pasta recipe that came from an awesome family owned restaurant in south Texas. Try it out!

Penne Pasta in Chipotle Cream Sauce

about 1/2 pound cooked penne pasta

2 tablespoons butter
1 small shallot, minced
8oz mushrooms sliced
2 to 3 canned chipotle peppers in adobo sauce, seeded and minced
1/2 pint heavy cream
1/4 cup milk, mixed with 1 to 2 teaspoons of the chipotle adobo sauce
1 Handfull of cilantro finely chopped
1/4 to 1/2 teaspoon salt

In a small saucepan, melt butter over medium heat. Add shallot and mushrooms cook slowly until tender. Add about half the minced chipotles and the cream, heating slowly. Mix in the milk with adobo sauce a tablespoon at a time and add more of the chipotles, tasting for spiciness as you go. Simmer sauce to thicken stirring often. Add salt to taste. Toss with pasta, sprinkle with a bit of cilantro and enjoy!

I'll add another vote for Lillies: puree them in the blender, put the puree in a container in the fridge and it'll last for as long as you need it to. Add it to anything you might want a bit of heat and smoke in - barbecue sauce, chipotle mayo, marinades, chili....add a teaspoon at a time.

I have never had a container of chipotle puree spoil.

Try Chipotle Bleu Cheese Dressing: http://www.alaskafromscratch.com/2012/05/07/chipotle-bleu-cheese-dressing/

Or

Chipotle Baked Onion Rings:
http://www.alaskafromscratch.com/2012/02/29/baked-chipotle-onion-rings/

Enjoy! :)

1. Mix with mayo.

2. Put mayo on anything and everything.

Please please please, don't mix with cilantro. Chipotle and cilantro are strong and very different flavors by themselves. Authentic mexican food don't mix them.

A dish that my family enjoys with chipotle is: Fetuccini with chipotle cream cheese.
Just heat in a buttered skillet: some sour cream, add the cream cheese in squares and 1 or two chipotle peppers, then put them in the blender until homogenized and serve over cooked fetuccini pasta. It works also in the oven.

Good luck

Add the sauce to a tub of plain hummus!

1. Mix it in a blender and put some mayo. This with chips is amazing. This is very common in the beach with fish

2. Caldo tlalpeño
1 onion
Chicken soup
Chicken
2 carrots
2 pumpkins (the green little ones)
1 can of chickpea
2 chipotle
1 corn
U have to make a soup with all of this, but put the chipotle at the end, just for a spicy. U can add chess, avocado and custard

This barbacoa Beef recipe was FANTASTIC and easy!

http://www.skinnytaste.com/2010/04/barbacoa-beef.html

A one-off use that I like a lot is to chop up one or two w/ some adobo and combine w/ sour cream and lime for a quesadilla, vegetable, chip, et al dipping sauce.

I don't know if you'll make it down this far. But just in case, I'll tell you the brilliant plan I've come up with for those pesky leftover peppers:

I chop up the whole can, spoon peppers and adobo sauce into ice cube trays, and freeze them overnight. Next day, pop them out and put them in a ziploc bag. Then they're ready for you on YOUR schedule.

This one is quick and easy:
http://www.vegetariantimes.com/recipe/clayudas/

This one is amazing! I like to replace the squash with sweet potato sometimes:
http://www.vegetariantimes.com/recipe/butternut-squash-enchiladas-2/

Or, my favorite, chop them up and mix them with either Mayo or greek yogurt (depending on your taste), a squirt of lemon juice and usw it as a dipping sauce for sweet potato fries! Sweet potato + Chipolte = Awesomeness.

Once you start using them they will become addictive. Shoosh them in your food processor and then add them to mayo on a burger, add it into your coleslaw dressing, put it in sour cream on your baked potato, it makes awesome enchilada sauce, put it in soups, stews, meatloaf ... oh yeah.

Hilarious! I just used these last night and thought about submitting this exact question today when I realized I didn't know what to do with the remaining chilies. Thanks, Kitchn!!!!! Right on time!

I always freeze my extra chilies in a plastic baggy for later use. Here are my favorite recipes for using them up:

Slow-Cooked Chipotle Beef with Cheesy Polenta http://www.wittyinthecity.com/2012/02/slow-cooked-chipotle-beef-with-cheesy-polenta/

Spicy Chipotle Chicken and Rice in a Single Pot http://www.wittyinthecity.com/2012/02/spicy-chipotle-chicken-and-rice-in-a-single-pot/

Chop one or two and mix into a softened stick of butter to put on grilled corn on the cob! My favorite!

agree with everyone. I first used pureed chipotle in a recipe for Migas, which I liken to scrambled eggs with tortilla strips, chipotle, cilantro. Fantastic, easy and delicious. Change up breakfast.

Love this recipe! The peppers make it extra good. http://www.seriouseats.com/recipes/2008/02/dinner-tonight-braised-greens-tacos.html

Heidi Swanson, of 101 Cookbooks, has a recipe in her first book for a corn chowder with chipotle peppers. It is so good, creamy and smoky. Even my one-yr-old loves it!

Congratulations on meeting your new favorite hot sauce. Now you'll wonder what you ever saw in Tabasco.
Like many other people said, puree the leftovers or chop them up, peppers and adobo sauce. Put it in a glass jar and store in the fridge.
Or to dress it up a little, try this chili recipe with paprika and garlic: http://hotspicyandskinny.com/2012/07/24/amped-up-red-pepper-paste/