Mexican Chicken Patties With Avocado Sour Cream Spread Recipes

MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD

Steps:

• Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
• Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
• Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD

Steps:

• Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
• Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
• Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

MEXICAN BURGERS WITH AVOCADO SPREAD

Steps:

• In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
• In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
• Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
• The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.

BREADED CHICKEN WITH AVOCADO

Steps:

• In a large shallow dish, combine the cornmeal, cornstarch, garlic salt and cumin. In a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in cornmeal mixture and turn to coat., In a large skillet, heat oil. Cook chicken until a thermometer reads 165°, about 4 minutes on each side. Top with cheese and avocado; cover and cook until cheese is melted, about 1 minute. Top with sour cream and onion.

CHICKEN IN CREAMY AVOCADO SAUCE

Steps:

• Pound chicken to 1/2 inch thickness.
• Heat oil in a large skillet.
• Sprinkle chicken with cumin, salt, and cayenne pepper.
• Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
• Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
• Transfer chicken to serving platter; keep warm.
• Cook juices in skillet over high heat until thickened, about 2 minutes.
• Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
• Pour over chicken.
• Serve over hot cooked linguine.

OPEN-FACED CHICKEN AVOCADO BURGERS

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.