Mexican Cheesy Chicken Burger
with Guacamole, Salad and Wedges
This warming and hearty Mexican Cheesy Chicken Burger is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
2
British Chicken Thighs
1
Mexican Spice
125
Baby Plum Tomatoes
1
Avocado
2
Burger Buns
10
Chipotle Paste
30
Mature Cheddar Cheese
(Contains Milk)
1
Lime
Mexican Style Spice Mix
1
Mayonnaise
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Zest and halve the lime. Squeeze half the lime juice and a drizzle of olive oil into a medium bowl. Season with salt and pepper. Chop the tomatoes into 2cm pieces and pop into a bowl. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop half the avocado into 2cm chunks and pop into the bowl with the tomato. Set aside.
Roughly chop the remaining avo and put in another bowl, add the remaining lime juice. Season with salt and pepper, then roughly mash (this is for your burger later). Halve the burger buns, grate the Cheddar cheese. Put half the chipotle paste and all the mayo into a small bowl and mix together.
Heat a glug of oil in a frying pan on medium high heat. While the oil heats up, season the chicken with salt and pepper. Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken thighs are cooked, remove the pan from the heat and add the lime zest and half the chipotle to the pan, turn the chicken thighs to coat them in the paste. Top them with the grated cheese. Cover the pan with a lid or some tin foil and leave the cheese to melt, 3-4 mins. Meanwhile, halve the burger buns and pop them into the oven to warm for 1-2 mins.
Spread the chipotle mayo on the bottom half of the buns and the guac on the top half. Pop the chicken thighs on a board and carefully chop each of them into 3 or 4 pieces. Share the chicken between in the buns and serve with the wedges and tomato avo salad on the side. Enjoy!
