I use the chipotle powder as a replacement for any application where I’d use canned chiles in adobo, and then some.
For example: Sometimes in guacamole, often with roasted winter squash and its seeds, in chili and stew, and on the skin of roast chicken (taking care the chile does not burn and become bitter).
Where I go out of the normal bounds is that I like a hint of the stuff on a peanut butter and honey sandwich. I enjoy the smoky, spicy note. Fair warning that I’m a chilehead so not sure if others would find that pleasant or even tolerable.
