Chipotle Chicken Avocado Melt Recipe (Print Version)
This chipotle chicken avocado melt is a quick and easy sandwich that's bursting with flavor. Perfect for lunch or a light dinner!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican Fusion
Dietary: Gluten-Free option available
# Ingredients:
→ Main Ingredients
01 -
1.5 cups Cooked Chicken Breast (shredded)
02 -
1 ripe Avocado
03 -
6-8 large Flour Tortillas
04 -
2 cups Monterey Jack Cheese (shredded)
→ Seasonings & Spices
05 -
1-2 Chipotle Peppers in Adobo Sauce (finely chopped)
06 -
1 tablespoon Lime Juice
07 -
Salt and Pepper to taste
→ Garnish & Toppings
08 -
Extra avocado slices
09 -
Cilantro
10 -
Sour cream (optional)
→ Optional Extras
11 -
Diced onions
12 -
Bell peppers
13 -
Mushrooms
# Instructions:
01 -
Shred the cooked chicken. If using rotisserie chicken, this is super easy. If you cooked it yourself, let it cool slightly before shredding. I always end up with chicken everywhere, it's a total mess but worth it!
02 -
In a bowl, combine the shredded chicken, chopped chipotle peppers, lime juice, salt, and pepper. Gently mix everything together. Taste it and adjust the seasoning – this is where I always add more chipotle, because I love the smoky heat!
03 -
Spread some mashed avocado on one half of each tortilla. Top with the chipotle chicken mixture and a generous amount of shredded cheese. Fold the tortillas in half.
04 -
Cook in a skillet over medium heat, or in a panini press. I usually do a mix of both! Pan-fry until golden brown and the cheese is melted and bubbly. I always forget to flip them and then my cheese ends up stuck to the pan. Oops!
05 -
For extra melty cheese, broil for a minute or two. Watch closely so they don't burn! This is my favorite part.
06 -
Serve immediately! Garnish with extra avocado slices, cilantro, or a dollop of sour cream, if you're feeling fancy. Honestly, this is so good on its own, but adding things makes it look fancy.
# Notes:
01 -
Don't overload the tortillas with cheese; otherwise, it'll get messy and might not cook properly.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheating in a pan is best, not the microwave!
03 -
Instead of Monterey Jack, try cheddar, provolone, or pepper jack.
04 -
Serve with Mexican rice, black beans, or a simple salad. A margarita or Mexican beer pairs perfectly!
# Equipment Needed:
01 -
Large bowl
02 -
skillet or panini press
03 -
spatula
# Nutrition (Per Serving):
Calories: 450 calories
Total Fat: 25 grams
Total Carbohydrate: 35 grams
Protein: 25 grams