nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill
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.
Combine undrained tomatoes, Velveeta and chipotle pepper in 1-1/2-quart microwave-safe dish; cover.
Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
Serve with tortilla chips or assorted vegetables, if desired.
ortillas, then the Chili Con Queso.
Sprinkle lightly with grated
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
To Make the Chipotle Aioli: Add all the ingredients
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add water and salt; bring to a full rolling boil. At boiling, cover, turn down ...
Stir together the mayo and the chipotle sauce. I like to make a larger batch and store it in the mayo jar for later use.
Cut the baguette in half and spread both sides with chipotle mayo.
Slice avocado and the queso fresco and place on the baguette.
Toast in a sandwich press, or grill on the stove for about 5 minutes.
ntil smooth.
Stir in chipotle puree, and stir constantly until
nd egg.
Mix mayonnaise, chipotle peppers, adobo sauce, and lime
ith queso dip.
Note: Up to this point, the recipe can
onion and beans. Sprinkle the queso fresco on top. Serve with
umin, bay leaf and chopped chipotle. Add the black beans to
mount significantly from the original recipe adding about 2 tablespoons total
eggies and top with crumbled queso and salsa.
**You can
inced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.
To make the chipotle crema, finely chop the chipotle chiles in adobo sauce
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large
op with yummy things like queso fresco, cotija cheese or Mexican
paper towel.
Chope chipotle chile; place in a small