Chipotle Lime Mayonnaise Food
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 MAYONNAISE
This came from Bobby Flay with his Sliders with Chipotle Mayonnaise. Wish me luck! I'm making these for a Super Bowl party!
Provided by musicalfoodie
Categories Southwestern U.S.
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a food processor and puree. Season with salt and pepper to taste.
Nutrition Facts : Calories 153.7, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 278.6, Carbohydrate 9.7, Sugar 2.6, Protein 0.4
GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE
Make and share this Garlic-Lime Chicken Wings With Chipotle Mayonnaise recipe from Food.com.
Provided by Elmotoo
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
- In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
- Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.
Nutrition Facts : Calories 516.8, Fat 41.6, SaturatedFat 9.9, Cholesterol 118.2, Sodium 725.5, Carbohydrate 7.8, Fiber 3.7, Sugar 0.7, Protein 28.9
CHIPOTLE MAYO
Deliciously creamy Chipotle Mayo is quick and easy to make. It's perfect for adding a smoky, slightly spicy, savory flavor to a variety of dishes! Drizzle it over tacos, spread it on sandwiches and wraps or turn it into a tasty dip for fries, chips, vegetables and more!
Provided by Brita Britnell
Categories condiment
Time 8m
Number Of Ingredients 7
Steps:
- If you want a less spicy sauce, cut open the chipotle peppers and scrape out the seeds and discard. I rarely do this and just leave them in but it's up to you.
- Add all of the ingredients to a blender or food processor and blend until creamy and only a few lumps remain.
- Taste and season with additional salt and pepper as desired. If you want it even spicier, you can also add in more of the adobo sauce.
- Serve and enjoy! I love this on tacos and nachos! Store in an airtight container in the fridge for up to 3 weeks.
Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 221.1 mg, Fat 12.4 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 0.2 g, Fiber 0 g, Protein 0.2 g, Cholesterol 6.9 mg
CHIPOTLE LIME MAYO
Steps:
- Mix together all the ingredients but don't add all the chipotle at first. Keep tasting it and add a little more to suit your tastes.
Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHIPOTLE MAYONNAISE (SIMPLE)
This is a very quick no-fuss chipotle mayo. Try it on a grilled chicken, tomato and cheddar sandwich on ciabatta bread.
Provided by jlotterer
Categories Low Protein
Time 5m
Yield 16 Tablespoons, 16 serving(s)
Number Of Ingredients 6
Steps:
- Stir all ingredients together and refrigerate. The flavors will develop after several hours.
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.
CHIPOTLE MAYONNAISE
This is a spicy mayonnaise that is not only delicious on sandwich's but great as a dip for Boiled Shrimp. It's a key ingredient for my Recipe #239001. The amount of chipotle used should be changed according to the spiciness you desire and the size of the peppers.
Provided by sassafrasnanc
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated.
Nutrition Facts : Calories 1001.4, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1677.8, Carbohydrate 78.8, Fiber 1.1, Sugar 33.7, Protein 3
CHIPOTLE LIME MAYONNAISE
Recipe courtesy of The East Coast Grill and the Back Eddy. The Restaurant owner serves this mayonnaise on a grilled coriander rubbed chicken sandwich.
Provided by DailyInspiration
Categories Sauces
Time 5m
Yield 1/2 cups
Number Of Ingredients 7
Steps:
- Combine and mix ingredients in a medium size bowl. Use immediately or cover and refrigerate.
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- Note: We are heating a very small amount of liquid, so use the smallest pot that you can find. I found it helpful to keep the pot tipped a bit on the burner while I was whisking, so that the liquid ingredients pooled together.
- Whisk everything except the olive oil together over medium-low heat. Use a food thermometer to ensure the mixture reaches 160°F (71°C). It is important to whisk constantly to keep the yolk from solidifying.
- After it reaches 160°F (71°C), remove the pan from the heat. Slowly drizzle in the olive oil, again whisking constantly. As the olive oil becomes incorporated and the mayo thickens, drizzle in a little more oil. Keep patiently drizzling and whisking until all of the oil has been added to the mayonnaise. It only took me 5-10 minutes.
- This recipe makes approximately ¾-cup of thick and creamy mayonnaise (1 tablespoon servings). It is best used within a week. If it separates in the refrigerator, simply whisk it back together before using.
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- Heat the sesame oil in a large skillet over medium heat. Add the onions and peppers to the pan and cook, stirring occasionally, until softened, about 6 to 7 minutes. Meanwhile, coat the shrimp in the flour.
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- Add all ingredients to a blender and blend until smooth!Start with 3 small chipotle peppers and move up from there.
- If you are nervous about it being too spicy, start with 1-2 tablespoons adobo sauce, or omit entirely. (But I really love the flavor the adobo adds!)Add more lime juice if you want more zing.Thin it out with a little bit of water or milk if you want a drizzling consistency.
- Start by adding a tablespoon at a time and be careful of adding too much, you don't want to mute the flavors.Store leftovers in handy squeeze bottles so you're always ready for any chipotle mayo situation!!.
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