SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
Provided by Brookelynne26
Categories Chicken Breast
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5
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.
ANCHO MAYO
Steps:
- Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.
SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
- Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
- Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
SOUTHWESTERN SLIDERS WITH ANCHO MAYONNAISE
Make and share this Southwestern Sliders With Ancho Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To Make The Ancho Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
- To Make The Sliders: Preheat grill to medium-high heat.
- Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt, pepper, cumin and smoked paprika.
- Place the sliders on the grill. Cook about 4 to 5 minutes and then flip and cook another 4 minutes. Top with cheese and close the grill, allowing the cheese to melt.
- Place the slider on mini burger buns and top with ancho mayonnaise and any other desired toppings.
Nutrition Facts : Calories 330.5, Fat 26.2, SaturatedFat 7.1, Cholesterol 62.4, Sodium 323, Carbohydrate 10.5, Fiber 0.3, Sugar 2.7, Protein 13.7
SLIDERS WITH CHIPOTLE MAYONNAISE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
- 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.
SWISS CHICKEN SLIDERS
Friends came over for a spur-of-the-moment bonfire, and I dreamed up these quick chicken sliders so we'd have something to eat. Bake them till the cheese is gooey. -Sara Martin, Whitefish, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small bowl, mix mayonnaise and mustard. Spread bun bottoms and tops with mayonnaise mixture. Layer bottoms with ham, chicken and cheese; replace tops. Arrange in a single layer in a 15x10x1-in. baking pan., Bake, covered, until sandwiches are heated through and cheese is melted, 10-15 minutes .
Nutrition Facts : Calories 508 calories, Fat 27g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 894mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE
Shredded chicken is mixed with a piquant ancho chili mayonnaise, then piled high on a toasted sourdough roll. From the R.S.V.P. section of an August 1986 issue of Bon Appetit. The recipe was requested from the Balboa Cafe in San Francisco, California. Overnight soaking of the chilies is not included in the prep time.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
- Transfer to processor or blender.
- Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
- With machine running, add oil through feed tube.
- Season ancho paste with lime juice and salt to taste.
- (Can be prepared 2 weeks ahead, covered and refrigerated.).
- Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
- Cut rolls in half; hollow out each half.
- Toast until crisp and butter well.
- Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.
Nutrition Facts : Calories 953.7, Fat 74.5, SaturatedFat 13.1, Cholesterol 123.7, Sodium 359.7, Carbohydrate 26.5, Fiber 3.9, Sugar 0.6, Protein 45.1
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