East Chipotle Mayonnaise Food

CHIPOTLE MAYO

Steps:

• In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

CHIPOTLE MAYONNAISE

Steps:

• Use a food processor or blender; mix the egg, Dijon, salt and pepper until smooth.
• Slowly drizzle in the oil and continue to mix until it thickens.
• Add in the vinegar.
• Add in the chipotle peppers and the adobo; continue to puree until the mayonnaise is smooth.
• Transfer to a jar with a tight-fitting lid and refrigerate.

CHIPOTLE MAYONNAISE

Steps:

• Add all ingredients to a food processor and puree. Season with salt and pepper to taste.

HOMEMADE CHIPOTLE MAYONNAISE

Steps:

• Add the egg in na wide mouth Mason jar. Be careful not to brake the egg yolk.
• Carefully add the remaining ingredients to the jar.
• Insert the immersion blender and place the blade over the egg yolk.
• Turn it on the highest setting and do not move it for at least five seconds.
• Then slowly move the blender up until emulsion forms. Then up and down until the rest of the oil incorporates.
• Store in a sealed container or closed jar for no more than a week.

EAST CHIPOTLE MAYONNAISE

Steps:

• Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds.
• Transfer to a clean container and refrigerate until ready to use or serve.
• Yield: about 3/4 cup.

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 FOR OYSTERS AND MUSSELS

Steps:

• Grind chipotles in a mini-food-processor, or finely chop them. Mix with all other ingredients.
• Microwave for about 15 seconds.
• Stir well and dollop about ½ tsp on a shucked oyster.

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.

SPICY CHIPOTLE MAYONNAISE

Steps:

• In a small bowl combine the mayonnaise, chipotle peppers, green onion, cilantro, lime juice, and garlic; blend well. Cover and refrigerate until serving time.
• Use this mayonnaise as a dip or burger topping or sandwich spread instead of mayonnaise.

CHIPOTLE MAYONNAISE (SIMPLE)

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.

CHIPOTLE MAYONNAISE

Steps:

• Combine the chipotle chile, tofu, mayonnaise, ketchup and Dijon mustard in a food processor and process until smooth.

CHIPOTLE BLACK BEAN BURGER

Steps:

• This is one of my favourite things to eat. I'm Excited for you! First things first - add the black beans into a bowl and mash with a fork. You don't want to over mash and turn this into a paste, so don't worry if there are full black beans, that adds texture.
• Next, add in the garlic, onion, red peppers, lime zest, spices, egg, cilantro, green onions, and rice flour. Mix together and then form into burgers. I like to use a circle ring mold, but hand-formed patties work great too. Place in the fridge for 10 minutes to allow to cool slightly.
• While the burgers are chilling in the fridge, let's kick on to the chipotle mayo. Grab a bowl and toss together the mayo, chipotle peppers, lime juice, cilantro, garlic, and salt. Mix and set aside. This stuff is CRAZY good and will keep in the fridge for 10 days.
• Place a lightly oiled pan over medium-high heat and when hot place the burgers onto the pan. Sear both sides of the burger until brown and crispy, about 6-7 mins per side.
• Now it's time to build the burger and enjoy!!!

GRILLED CHICKEN WRAP WITH CHIPOTLE MAYO

Steps:

• For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
• For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
• For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.

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.

KATIE'S CHIPOTLE MAYO

Steps:

• In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined.

CHIPOTLE MAYONNAISE

Steps:

• Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated.

CHIPOTLE LIME MAYONNAISE

Steps:

• Combine and mix ingredients in a medium size bowl. Use immediately or cover and refrigerate.