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Ingredients

• ✓ chipotle mayonnaise
• chicken thigh
• cumin
• salt
• black pepper
• avocado oil
• yellow onion
• garlic
• chicken stock
• tomatillo
• jalapeno pepper
• cilantro
• lime
• avocado

Instructions

1. 1 Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute-High function. When display reads "hot" add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
3. 3 Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.
4. 4 Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
7. 7 Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.

By Chuck Minor

Ingredients

• ✓ chipotle mayonnaise
• mayonnaise
• sour cream
• cilantro
• green onion
• chipotle pepper
• lime juice
• garlic basil spread
• cumin
• salt
• black pepper
• olive oil
• sweet onion
• red pepper flake
• oregano
• jalapeno pepper
• ciabatta sandwich roll
• sweet hot mustard
• swiss cheese
• pork loin
• ham
• dill pickle

Instructions

1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Ingredients

• ✓ chipotle mayonnaise
• shrimp
• bread crumb
• red bell pepper
• green bell pepper
• seafood seasoning
• parsley
• salt
• black pepper
• onion salt
• italian seasoning
• mustard
• egg
• hot sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
2. 2 Place shrimp in the bowl of a food processor; pulse until shredded.
3. 3 Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
4. 4 Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
5. 5 Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.

By ERam21

Ingredients

• ✓ chipotle mayonnaise
• mayonnaise
• sour cream
• cilantro
• green onion
• chipotle chile powder
• lime juice
• garlic basil spread
• cumin
• salt
• black pepper
• beef tri-tip steak
• anaheim chile pepper
• onion
• red bell pepper
• green bell pepper
• lime
• olive oil
• garlic
• red pepper flake
• cumin
• chipotle chile powder
• paprika
• oregano
• cilantro
• jalapeno pepper
• hoagie bun
• asiago cheese
• avocado
• cherry tomato
• cilantro

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes