Katies Chipotle Mayo Recipes

GRILLED CHEESE WITH CHIPOTLE MAYO AND BACON

Steps:

• Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside.
• Heat a large heavy skillet or griddle over medium heat.
• Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice.
• Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.

CHIPOTLE CARROT SOUP

Steps:

• Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice.
• Top each serving with pumpkin seeds, cheese, and cilantro.

CHIPOTLE MAYO

Steps:

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

CHIPOTLE SPREAD

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.