I don’t really know when it started or why, but Jeff and I seem to be kicking up the heat in our household with every meal. I used to hate spicy things. Jeff would have to add more heat to his own bowl of chili, and I would never even consider making or eating anything with jalapenos on it. But hot peppers have somehow become a new pantry staple and every meal we makes seems to include more and more spice.
Which brings us to our jalapeno chipotle paninis. Since battering and deep frying jalapenos and pickles seems to be so trendy these days, I really wanted to incorporate them into a meal somehow and these paninis seemed like the perfect way to do just that. And then I wanted to make a nice aioli to cut the heat a bit, but Jeff convinced me to throw a chipotle in adobo in there as well…see where this is going? Long story short, these paninis are not for the faint of heart! But somehow, in a strange twist of taste buds, I really really liked them–especially with a Sierra Nevada Pale Ale!
Once you get the ingredients together, make the aioli, and fry the jalapenos, here’s what you need to do to assemble:
What’s your heat tolerance level?
Jalapeno Chipotle Paninis Recipe
Makes 2 paninis
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 jalapenos, sliced
2 tablespoons mayonnaise
2 teaspoons olive oil
1/4 teaspoon lemon juice
1/2 chipotle in adobo sauce, minced
2 slices bread
4-6 slices deli turkey breast
6 slices cheddar cheese
Heat oil in a large frying pan.
While the oil heats up, combine flour, salt, pepper, and milk in a small bowl to form batter.
Dip each jalapeno slice in the batter and then fry until golden brown, about 30 seconds per slice.
Place on paper towel to drain and let cool.
Combine all ingredients in a small bowl and mix well.
Assemble panini with aioli, turkey, cheddar, and jalapenos, and press together with a panini press.
Serve warm, and enjoy!
Time: 25 minutes