Chipotle Greatness


We've had a laugh or two in our house lately on the different ways we hear chipotle being pronounced. Chi-poht-ley, chi-pohl-tay. You'd think were all English majors or something ~ which could not be further from the truth. We also get a kick from seeing misspelled words on signs and such. We are truly pathetic, but it sure makes for some fun times here in East Texas. However you pronounce chipotle, I'm pretty positive it will become a part of your daily conversation once you try this yummalicious condiment called chipotle mayo, the co-star of today's Free Recipe Friday. It's great on a sandwich, a burger, eggs, hashbrowns, burritos, tacos, chips and anything else you wanna try. So, get ready.


Our star of the show today though is a Mexican Breakfast Torta. This sandwich was an incredible find at the blog, Use Real Butter. Jen is a great blogger with scrumptious recipes and photos. Check it out HERE. Not only will you find it to be the most amazing breakfast sandwich EVER, but the spicy chipotle mayo used will take you to far away lands and you'll want to forever keep a bottle of it handy in your fridge. We made the chipotle mayo strictly because the sandwich called for it, and after doing so, I made two more batches in one weeks time. It is now a staple in our fridge.

WHAT YOU NEED:

(for the sandwich)

4 tortas (we used bolillo's)

1 cup refried beans, warmed

1/2 cup or more cojito cheese, crumbled/grated

(we used cheddar jack)

1 avocado, sliced

(we drizzled ours with a bit of lime juice)

12 oz pkg of sliced bacon, cooked

chipotle mayonnaise

4 eggs, fried, scrambled or your fav

(the chipotle mayo)

2-3 chipotle peppers in adobo sauce

2 cloves garlic, chopped

1/2 cup mayo

salt to taste

fresh lime juice to taste

(yummy photo by Jennifer Yu at Use Real Butter)

In a small food processor or Ninja (my fav)

combine chipotle peppers, garlic, salt and lime juice.

Pulse until smooth.

Add in mayo and mix until well incorporated.

Check for seasonings and store in a squeeze bottle

or jar and keep in the fridge.

Slice the torta or bolillo in half.

Toast or warm the bread.

Spread the warmed refried beans on half of each sandwich.

Sprinkle cheese on top of beans.

Divide avocado slices among each sandwich

and fan out.

Place a few slices of bacon on next and

drizzle with chipotle mayo.

Top with a fried egg cooked to your liking

or your other fav kind of egg and

cover with the other half of the bread slice.

Serve warm and maybe with a bit more chipotle mayo :)

(photos by Jennifer Yu at Use Real Butter)

A big thanks to Use Real Butter for introducing me

to my new breakfast fav!!!

We used bolillo's instead of tortas. Easier for us to find in these parts. They are sort of like a smaller version of a baguette

whereas a torta is more similar to flatbread -

use whichever is easily available for you - either will be GREAT.

I could SO eat one of these almost everyday.

ENJOY!


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