Southwestern Chicken Panini With Lime Chipotle Mayonnaise Food

SOUTHWEST CHICKEN PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Spread tortilla with aioli.
• Layer remaining ingredients on half of the tortilla; fold tortilla in half.
• Grill 2 to 3 min. or until golden brown.

SOUTHWESTERN CHICKEN PANINI

Steps:

• * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
• Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
• Mix mayonnaise, chipotle puree, and sugar in a small bowl.
• Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

CHIPOTLE MAYONNAISE

Steps:

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

SOUTHWESTERN CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE

Steps:

• In a small bowl, combine curd, mayonnaise and chipotle chilies.
• Spread mayonnaise mixture on one side of each bread slice.
• Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
• Grill until bread is golden brown and the cheese is melted.
• Serve immediately.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

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.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWESTERN CHICKEN PANINI

Steps:

• Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. Drizzle, with machine running, in oil until paste forms. Combine mayonnaise, chipotle, and sugar in a small bowl. Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up. Toast sandwiches on both sides.

CHIPOTLE LIME MAYONNAISE

Steps:

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