Chipotle Chicken Sliders

             Chipotle Chicken Sliders        

       

  

 Ingredients

 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 

 Olive oil

 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                                      

 Directions

  

 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.