SOUTHWESTERN SLIDERS WITH ANCHO MAYONNAISE
Make and share this Southwestern Sliders With Ancho Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To Make The Ancho Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
- To Make The Sliders: Preheat grill to medium-high heat.
- Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt, pepper, cumin and smoked paprika.
- Place the sliders on the grill. Cook about 4 to 5 minutes and then flip and cook another 4 minutes. Top with cheese and close the grill, allowing the cheese to melt.
- Place the slider on mini burger buns and top with ancho mayonnaise and any other desired toppings.
Nutrition Facts : Calories 330.5, Fat 26.2, SaturatedFat 7.1, Cholesterol 62.4, Sodium 323, Carbohydrate 10.5, Fiber 0.3, Sugar 2.7, Protein 13.7
SLIDERS WITH CHIPOTLE MAYONNAISE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
- 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.
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
Provided by Brookelynne26
Categories Chicken Breast
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
This has never been made by me, from Susan Feniger and Mary Sue Milliken's Mesa Mexicana...sounds like it would be delicious!
Provided by larchie
Categories White Rice
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium low heat. Cook the garlic slices until tender but not brown. Transfer with slotted spoon to paper towels and reserve.
- Turn the heat under the skillet to high. Toss the shrimp with the salt and pepper. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until shrimp are slightly under cooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet.
- Return skillet to burner, and reduce heat to medium. Add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in fish stock/clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil, and remove from heat.
- Serve immediately over white rice.
Nutrition Facts : Calories 644.3, Fat 44.4, SaturatedFat 6.4, Cholesterol 387.1, Sodium 1417.4, Carbohydrate 18.4, Fiber 4.7, Sugar 1, Protein 45.9
CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE
Shredded chicken is mixed with a piquant ancho chili mayonnaise, then piled high on a toasted sourdough roll. From the R.S.V.P. section of an August 1986 issue of Bon Appetit. The recipe was requested from the Balboa Cafe in San Francisco, California. Overnight soaking of the chilies is not included in the prep time.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
- Transfer to processor or blender.
- Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
- With machine running, add oil through feed tube.
- Season ancho paste with lime juice and salt to taste.
- (Can be prepared 2 weeks ahead, covered and refrigerated.).
- Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
- Cut rolls in half; hollow out each half.
- Toast until crisp and butter well.
- Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.
Nutrition Facts : Calories 953.7, Fat 74.5, SaturatedFat 13.1, Cholesterol 123.7, Sodium 359.7, Carbohydrate 26.5, Fiber 3.9, Sugar 0.6, Protein 45.1
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