mexican chicken burgers
How to make mexican chicken burgers recipe
Serves 2, Total cooking time 20 minutes
Ingredients:
2 boneless, skinless chicken breasts, about 150 g (5 oz) each, halved horizontally
2 teaspoons fajita seasoning
1 tablespoon olive oil
1 red pepper, cored, quartered and deseeded
2 tablespoons soured cream
chopped chives
2 soft burger buns, halved
½ avocado, stoned, peeled and sliced
Tomato salad
5 cherry tomatoes, halved
½ small red onion, thinly sliced
½ red chilli, deseeded and chopped
1 tablespoon chopped flat leaf parsley
squeeze of lime juice
salt and pepper
Method:
Coat the chicken pieces in fajita seasoning, place on a foil-lined grill rack and drizzle with the oil, then add the pepper quarters, skin side up, to the grill rack. Cook under a preheated medium grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and the peppers are soft and lightly charred.
Meanwhile, make the salad. Mix together all the ingredients in a bowl and season. Mix together the soured cream and chives in a small bowl. Toast the buns, then fill with avocado slices, the chicken and the grilled peppers. Top with spoonfuls of tomato salad and soured cream. Serve with the remaining tomato salad.
For fully loaded chicken nachos:
Spread out 200 g (7 oz) tortilla chips in an ovenproof dish. Scatter over 150 g (5 oz) chopped ready-cooked barbecue chicken.
Top with 2 tablespoons tomato salsa. Add 1 tablespoon sliced jalapeño peppers from a jar and sprinkle with 75 g (3 oz) grated Cheddar cheese. Cook under a preheated hot grill for 3–4 minutes until melted and warm. Serve with ready-made guacamole. Total cooking time 10 minutes.
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