Blt Bites With Chipotle Mayo Recipes

BLT BITES WITH CHIPOTLE MAYO RECIPE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper.
• Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
• Cut each strip of bacon in half. (Again, it depends on the size of the bacon. Remember that it'll shrink when cooked so some overhang is okay.) On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you've used up all the bacon. See the gallery for a photo.
• Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
• Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
• Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

BLT WITH CHIPOTLE MAYONNAISE

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.

CHIPOTLE BLT WRAPS

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.