Best Chipotle Mayonnaise Recipes

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

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.

CHIPOTLE MAYONNAISE (SIMPLE)

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.

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.

CHIPOTLE MAYONNAISE

Steps:

• Stir together mayonnaise, chipotles, adobo sauce, and lime juice. Season with salt.

CHIPOTLE LIME MAYONNAISE

Steps:

• Combine and mix ingredients in a medium size bowl. Use immediately or cover and refrigerate.

GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE

Steps:

• Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
• In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
• Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE

Steps:

• Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
• When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
• Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE

Steps:

• For orange-chipotle mayonnaise:
• Mix all ingredients in small bowl. Season to taste with salt and pepper.
• For jerk sauce:
• Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
• Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
• Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

CHIPOTLE MAYONNAISE

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.

CHIPOTLE LIME MAYONNAISE

Steps:

• In small bowl, stir all ingredients together until well blended. Cover and refrigerate until ready to serve.

CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
• In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
• Serve in avocado halves.
• Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
• In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

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.

MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
• Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
• Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
• Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
• Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
• Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
• Meanwhile, whisk together mayonnaise and chipotle sauce.
• Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.

CHIPOTLE MAYONNAISE

Steps:

• Add all ingredients to a food processor and puree. Season with salt and pepper to taste.

ROASTED CORN WITH CHIPOTLE MAYONNAISE

Steps:

• Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
• Stir together mayonnaise and chiles in a small bowl.
• Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.

TACO BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• To prepare:.
• Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
• Mix in large bowl.
• Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
• Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
• Serve with your favorite corn tortilla chips.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
• Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

SCALLOP AND SHRIMP FRITTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Make chipotle mayonnaise:
• Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
• Make fritters:
• Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
• Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
• Serve fritters with chipotle mayonnaise.

SPICY CHIPOTLE CHILI MAYONNAISE

Steps:

• In a small bowl, whisk mayonnaise, chipotles (depending on desired spiciness), cumin to blend.

TURKEY WRAPS WITH CHIPOTLE MAYONNAISE

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.