Chicken Avocado Melt
Chicken Avocado Melt
Prep time
Cook time
Total time
Canned chipotle peppers can be found in the Mexican section of most grocery stores. You only require one pepper in this recipe but the remaining peppers will keep for 2 to 4 weeks in an airtight container in the refrigerator.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 1 canned chipotle pepper
- ⅓ cup whole egg mayonnaise
- 8 slices of crusty bread such as ciabatta, toasted
- 1 ripe avocado, peeled and sliced
- 2 cups shredded cooked chicken
- ½ cup roasted red peppers, thinly sliced
- 1 cup grated swiss cheese
Instructions
- Put the chipotle pepper and mayonnaise in a blender and blend until smooth.
- Spread the bread slices with the mayonnaise mixture.
- Top with Avocado, chicken, roasted peppers and the Swiss cheese.
- Place on a baking sheet under a preheated broiler and cook for about 2 minutes or until the cheese is melted and golden.
Notes
Make ahead: The melt is best made just before serving.
Roasting Peppers Tip:
Preheat a broiler, barbecue or grill pan to medium high heat.
Brush the peppers with oil and place on a baking sheet.
Roast under the preheated broiler, turning occasionally. for about 10 minutes until skin is blistered and blackened.
Place in a large bowl, cover and let stand for 10 minutes.
Peel away and discard the skin from the peppers.
Cut open each pepper and scrape out and discard the seeds and membranes.
Cut the peppers into thin strips.
Place in air tight container and add some oil (about 1 to 3 tablespoons) and a pinch of salt and pepper.
Store in the refrigerator until ready to use.
Roasting Peppers Tip:
Preheat a broiler, barbecue or grill pan to medium high heat.
Brush the peppers with oil and place on a baking sheet.
Roast under the preheated broiler, turning occasionally. for about 10 minutes until skin is blistered and blackened.
Place in a large bowl, cover and let stand for 10 minutes.
Peel away and discard the skin from the peppers.
Cut open each pepper and scrape out and discard the seeds and membranes.
Cut the peppers into thin strips.
Place in air tight container and add some oil (about 1 to 3 tablespoons) and a pinch of salt and pepper.
Store in the refrigerator until ready to use.