Blt With Chipotle Mayonnaise Food

CHIPOTLE BLT WRAPS

Steps:

• In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat., Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately.

BLT BITES WITH CHIPOTLE MAYO RECIPE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper.
• Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
• Cut each strip of bacon in half. (Again, it depends on the size of the bacon. Remember that it'll shrink when cooked so some overhang is okay.) On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you've used up all the bacon. See the gallery for a photo.
• Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
• Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
• Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• For the chipotle mayonnaise:
• Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
• For the sliders:
• Preheat grill over medium-high heat.
• Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
• Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
• Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

CHIPOTLE MAYO BLT

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.
• Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

BLT BURGERS WITH GARLICKY MAYONNAISE

Steps:

• Cook the bacon until crisp, drain on paper towels then crumble.
• In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped.
• Add the mayonnaise and puree until smooth.
• Add the bacon, season with salt and pepper and pulse just until combined.
• Form the meat into 4 patties and brush lightly with olive oil.
• Season with salt and pepper and grill until desired doneness.
• Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
• Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves.
• Top with the arugula, close and serve.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

FRIED GREEN-TOMATO BLT WITH CHIPOTLE MAYONNAISE

Steps:

• Spoon 1/4 cup flour into a shallow dish; set aside. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoon salt, and 1/8 teaspoon pepper in another shallow dish. In a third shallow dish, whisk egg with buttermilk.
• In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop. Evenly sprinkle each tomato slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
• Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
• CHIPOTLE MAYONNAISE: In a small bowl, combine all ingredients, stirring well. Cover and chill.