Blt With Chipotle Mayonnaise Recipes

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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

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.

BLT BITES WITH CHIPOTLE MAYO RECIPE



BLT Bites with Chipotle Mayo Recipe image

BLT Bites with Chipotle Mayo recipe are perfect for party snacks or a weekend treat. All the flavors of your favorite without the gluten!

Provided by Steph Gaudreau

Categories     Snack

Time 50m

Number Of Ingredients 6

4 strips bacon
Coconut oil
1 tomato
1 cup chopped lettuce
Chipotle mayo for topping
*You will need 2 mini muffin tins for this 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!

Nutrition Facts : Calories 199 kcal, Carbohydrate 4 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 297 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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 MAYO BLT



Chipotle Mayo BLT image

Not all bacon is created equal. Buy premium bacon and watch your BLT become elevated.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

8 slices thick-cut bacon
1/2 cup mayonnaise
1/4 to 1/2 cup chipotle peppers in adobo sauce, chopped
8 slices bread, toasted
4 slices romaine lettuce
1 large tomato, sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.
  • Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.

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

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.

TRIPLE DECKER GRILLED SHRIMP BLT WITH AVOCADO AND CHIPOTLE MAYO



Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo image

With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!

Provided by aquariuscook

Categories     Pork Recipes

Time 40m

Yield 2

Number Of Ingredients 13

1 cup mayonnaise
1 chipotle pepper in adobo sauce
½ lime, juiced
1 pinch salt
1 pinch ground black pepper
4 slices bacon
8 extra-large shrimp - peeled, deveined, and tails removed
1 tablespoon olive oil
salt and ground black pepper to taste
1 avocado, peeled, pitted and sliced
2 leaves romaine lettuce
4 slices ripe red tomato
6 slices sourdough bread, toasted

Steps:

  • Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
  • 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.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
  • Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
  • To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.

Nutrition Facts : Calories 1433.1 calories, Carbohydrate 59.6 g, Cholesterol 234.2 mg, Fat 119 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 19.3 g, Sodium 1769.2 mg, Sugar 5.6 g

BLT BURGERS WITH GARLICKY MAYONNAISE



BLT Burgers With Garlicky Mayonnaise image

We love burgers, plain or fancy. This recipe from Food and Wine is a nice alternative to an ordinary burger, suitable for serving to guests. You can make the mayo hotter or milder depending on your taste by using more or less of the chipotle. We liked it just the way it is. I did change the amount of bacon and ground beef, the original recipe called for 1/2 pound burgers and this version makes up 4 1/4 pound burgers.

Provided by Simply Chris

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 slices bacon
8 sun-dried tomatoes packed in oil, drained
1 garlic clove
1 chipotle chile in adobo, seeded, or
1 teaspoon hot sauce
1 teaspoon cider vinegar
1/2 cup mayonnaise
salt & freshly ground black pepper
1 lb ground beef
extra virgin olive oil, for brushing
4 kaiser rolls, split
1 bunch arugula, thick stems removed (6 ounces)

Steps:

  • Cook the bacon until crisp, drain on paper towels then crumble.
  • In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped.
  • Add the mayonnaise and puree until smooth.
  • Add the bacon, season with salt and pepper and pulse just until combined.
  • Form the meat into 4 patties and brush lightly with olive oil.
  • Season with salt and pepper and grill until desired doneness.
  • Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
  • Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves.
  • Top with the arugula, close and serve.

Nutrition Facts : Calories 643.5, Fat 40.3, SaturatedFat 11.9, Cholesterol 100.2, Sodium 829.8, Carbohydrate 38.9, Fiber 1.7, Sugar 2.9, Protein 30

BLT WITH PEPPERED BALSAMIC MAYO



BLT with Peppered Balsamic Mayo image

Here's my twist on the classic BLT. Creamy avocado, balsamic mayo and crisp salad greens make this version legendary in my book. For a lighter take, I often use turkey bacon. -Ami Boyer, San Francisco, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 bacon strips, halved
1/2 cup mayonnaise
1 tablespoon balsamic vinegar
1/2 teaspoon pepper
1/8 teaspoon salt
8 slices bread, toasted
2 cups spring mix salad greens
8 cherry tomatoes, sliced
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.

Nutrition Facts : Calories 501 calories, Fat 37g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 870mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein.

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