Chipotle Chile is the smoked, and dried or pickled Jalapeno chile. It is one of the most beautiful fragrances for cooking~redolent of mesquite fire, and the out doors, it has some serious heat as well as flavor. When dried, it is good in dry marinades and rubs, and is great when added to a nice beef Demiglace sauce or to a nice Chile butter. Either way, it is great on grilled beef. It comes dried in 1 oz on up to one pound packages from various spice merchants, and is also pickled in a vinegar brine and canned.

Chilies lend themselves to many cooking techniques and styles. Grilled, fried, broiled, stuffed and baked, they are very versatile.

Chiles vary in color, shape, size and degree of heat. The substance found in chile peppers that causes mouths to burn and eyes to water is capsaicin. Look for skins that are tight and glossy. Pick chiles that are firm and free of blemishes or soft spots. Wear rubber gloves or cover your hands with a plastic bag. Wash your hands thoroughly after handling chiles, and be careful not to rub your eyes or touch your face until you have.
To properly store fresh chiles, keep in the refrigerator in a paper bag for up to two weeks.
For peppers served as a vegetable, plan on one to two per person.
Remove all the seeds and veins to reduce the chile's heat.

Here are some interesting Chipotle Chile links

http://www.peppersgalore.com/Jalapeno_Chipotle_Peppers.html

http://www.ebicom.net/kitchen/page/veggies/chipot.htm

And a good source for everything that is Chile:
http://www.chilepepperinstitute.org/