Chipotle Chicken Sliders
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon cumin
1 ripe avocado
Juice of 1 lime
8 mini hamburger buns
1 15-ounce can refried beans
8 ounces mozzarella cheese, grated
Sliced ripe tomato
Thinly sliced lettuce
Fresh cilantro leaves
For the sauce:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped canned chipotle chiles in adobo sauce
Juice and zest of one lime
1. To make the sauce: Puree the mayonnaise, sour cream, chipotle,
and lime juice and zest in a blender until smooth, scraping down the
sides once or twice. Transfer to a bowl and refrigerate.
2. Preheat a gas grill with the lid down for 10 minutes on high.
Split each chicken breast in half horizontally, and lay each piece
between two pieces of plastic wrap. Pound each breast half until
it’s one-quarter inch thick. Sprinkle with salt, pepper, and cumin
on each side.
3. Grill the chicken breasts for 4 to 5 minutes, turning once.
Set aside and keep warm. Split the buns and brush lightly with
olive oil. Grill, cut sides down, until just golden brown, about a minute.
Remove chicken breast to a platter and cut each into four quarters.
4. To assemble each sandwich, spread the bottom half of each
toasted roll with a quarter of the mashed avocado. Top with a
chicken breast quarter, then spoon on a quarter of the refried beans.
Divide the cheese among the sandwiches, and top with tomato,
lettuce, and a sprinkle of cilantro. Drizzle on a generous amount of
the sauce and top with the remaining bun half.