Chipotle Mayo Blt Recipes

CHIPOTLE BLT WRAPS

Chipotle BLT Wraps image

BLT sandwiches are so good, but they can make a lot of messy crumbs from the toasted bread. Since we also love wraps, I decided to make BLT's using tortillas instead. Warming the wraps a little makes them easy to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 cups chopped romaine
2 plum tomatoes, finely chopped
8 bacon strips, cooked and crumbled
1/3 cup reduced-fat chipotle or regular mayonnaise
4 flour tortillas (8 inches), warmed

Steps:

In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat., Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately.

Nutrition Facts : Calories 306 calories, Fat 15g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

RECIPES

Recipes image

Nutritional information per serving: 480 Calories, 8 g protein, 24 g carbohydrate, 40 g fat, 25 mg cholesterol, 781 mg sodium

Number Of Ingredients 9

Ingredients

2 tablespoons TABASCO® brand Chipotle Pepper Sauce
2/3 cup mayonnaise
1 teaspoon TABASCO® brand Chipotle Pepper Sauce
2 large tomatoes, cored and cut into 4 thick slices
1 teaspoon olive oil
8 slices Applewood bacon, cooked
8 slices rustic Italian bread, about 1/2-inch thick
1 cup Boston lettuce or arugula leaves
1 tablespoon olive oil

Steps:

Preheat grill to high.*Prepare chipotle mayo: Combine mayonnaise and TABASCO® Chipotle Sauce in small bowl. Set aside.Place tomatoes on grill rack. Brush with olive oil and TABASCO® Chipotle Sauce. Cook 5 minutes or until tomatoes are browned, turning once.Assemble sandwich: Place bread slices on work surface; spread each with a scant tablespoon of the chipotle mayo. (Reserve remaining mixture to serve with grilled sandwiches.) Place roasted tomatoes on 4 bread slices; top each with 2 bacon slices, cutting to fit if necessary. Top each with some lettuce and remaining bread slices.Brush both sides of bread with olive oil. Place sandwiches on grill, pressing lightly with the back of a spatula. Cook 3 to 4 minutes per side, turning carefully. Remove from heat. Cut sandwiches in half.Serve immediately with reserved chipotle mayo.*To cook indoors: Preheat oven to 450º F. Place tomatoes on small cookie sheet. Roast 10 minutes or until tomatoes are browned and tender, turning once. Prepare sandwiches as above. Cook 2 sandwiches at a time as above in 12-inch skillet or panini grill, over medium heat, until golden.

BLT WITH CHIPOTLE MAYONNAISE

BLT With Chipotle Mayonnaise image

Make and share this BLT With Chipotle Mayonnaise recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1 teaspoon chipotle pepper, minced (canned, in adobo sauce)
1 teaspoon adobo sauce
1 teaspoon freshly squeezed lime juice
4 thick slices fresh sourdough bread (or bread of choice)
4 slices bacon, cooked crisp
4 slices crisp tomatoes
2 leaves lettuce (green leaf, red leaf or Romaine work best)
2 tablespoons chipotle mayonnaise (recipe above)

Steps:

For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.

Nutrition Facts : Calories 6288.2, Fat 69.3, SaturatedFat 16.2, Cholesterol 30, Sodium 11165.5, Carbohydrate 1175.7, Fiber 49.8, Sugar 58.4, Protein 243.6

CHIPOTLE MAYONNAISE

Chipotle Mayonnaise image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

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.

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