CHIPOTLE TURKEY CLUB SANDWICH
We're crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.
Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1265mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
TURKEY AND SWEET POTATO QUESADILLAS WITH CHIPOTLE MAYO
Steps:
- In a large bowl combine leftover turkey and salsa. To construct quesadilla, place one tortilla on work surface and spread with half the mashed sweet potato. Then add half the turkey mixture and half the cheese. Top with tortilla and brush with a bit of canola oil.
- In a large skillet over medium high heat add quesadilla oil side down then brush the top with oil. Cook for about 3 minutes until bottom begins to brown and cheese starts to melt. Flip and repeat.
- In a small bowl combine mayonnaise, sour cream, lime juice, chipotle, cumin, and cilantro, and season with salt and pepper.
- Remove quesadilla from pan, cut into wedges and serve with chipotle dipping sauce. Garnish with green onions.
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
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.
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
TEX-MEX TURKEY BURGERS WITH CHIPOTLE MAYO
Ground turkey has it rough in the reputation department. It's notoriously dry and flavorless, especially in burger form, and it's usually only preferred to beef when healthiness is a factor. But not for long! We can finally take back the bad rap of crumbly turkey burgers everywhere with these moist and juicy Tex-Mex-inspired patties, all thanks to a humble can of creamed corn. On the flavor front, we've got spices, herbs, veggies, cheese, and a chipotle mayo, so there's no chance this formerly blank canvas is going to be a bland burger.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the mayo: In a large bowl, whisk together the mayonnaise, adobo sauce, lime juice, and salt. Cover and refrigerate for up to 2 days.
- Make the burgers: In a large bowl, combine the ground turkey, creamed corn, breadcrumbs, egg, onion, cilantro, cumin, salt, and pepper. Using your hands, mix together the ingredients just until combined. Shape the mixture into four patties.
- Heat a large skillet over medium heat, then coat the skillet with cooking spray. Add the patties and cook for 5 minutes on one side, then flip them and cook until they are no longer pink and have reached an internal temperature of 165 degrees F, an additional 10 minutes. Top each burger with a slice of cheese.
- Spread a portion of the chipotle mayo on the bottom half of each bun. Top the mayo with a burger, then add lettuce, tomato, avocado, and the top half of the bun and serve.
TURKEY MACARONI SALAD
Made this for my son using canned turkey in place of Tuna because he won't eat seafood. This includes cherry tomatoes giving a nice sweet juicy bite. A good make ahead recipe.
Provided by Rita1652
Categories Salad Dressings
Time 28m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl mix all ingredients except the macaroni till well combined. Then toss in the macaroni. Chill for a couple hours to overnight.
- Season with salt if desired.
- Toss before serving.
Nutrition Facts : Calories 207.4, Fat 7, SaturatedFat 1.2, Cholesterol 19.7, Sodium 97.1, Carbohydrate 25.2, Fiber 1.3, Sugar 1.9, Protein 10.6
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Look for chipotle chilies in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa. Easy to double, triple whatever. I've made this for as many as 40 people From Bon Appetit Magazine October 2000
Provided by Dona England
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of
- mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
Nutrition Facts : Calories 706.4, Fat 31.2, SaturatedFat 5.8, Cholesterol 62.9, Sodium 2189.2, Carbohydrate 77, Fiber 4.4, Sugar 7.8, Protein 30.5
CHIPOTLE TURKEY TACO SALAD
This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!
Provided by Spongebob Chefpants
Categories Poultry
Time 40m
Yield 1 large bowl
Number Of Ingredients 18
Steps:
- Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
- Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
- Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
- Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
- Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
- Remove the turkey from heat and keep warm to assemble the salad.
- Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.
CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE
Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
- Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
- To make chipotle mayonnaise, mix all mayonnaise ingredients together.
- To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.
Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3
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