1、Mexican chicken burger

Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one

Mexican chicken burger recipe

Ingredients

Method

Mix the chipotle paste with half the lime juice and spread over the chicken.
  • Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
  • Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

  • https://www.truecookbook.com/recipe/mexican-chicken-burger-8855/

    2、Mexican chicken tortillas

    Pefect for busy mums - or you could try the adult version with salsa
    Mexican chicken tortillas recipe

    Ingredients

    Method

    1. Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
    2. Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion.
    3. For the adults’ version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
    4. Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

    3、Mexican chicken stew with quinoa & beans

    Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa
    Mexican chicken stew with quinoa & beans recipe

    Ingredients

    Method

    1. Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
    2. Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
    3. Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

    4、Mexican chicken stew

    Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
    Mexican chicken stew recipe

    Ingredients

    Method

    1. Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
    2. Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.

    More...