Chipotle Chicken Avocado Melt

HomeRecipesOtherBlogger RecipesChipotle Chicken Avocado Melt

Total Time: 15 min

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Cook Time: 10 min

Prep Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 1630

Total Fat 117g

Saturated Fat 36g

Trans Fat 1g

Polyunsaturated Fat 21g

Monounsaturated Fat 46g

Cholesterol 180mg

Sodium 1500mg

Total Carbs 97g

Dietary Fiber 23g

Total Sugars 20g

Protein 54g

Potassium 2173mg

Vitamin A 240 mcg; Vitamin C 30 mg; Calcium 508 mg; Iron 7 mg; Vitamin D 1 mcg; Folate 471 mcg; Omega 3 Fatty Acid 2.38 g

% Daily Value*: Vitamin A 25%; Vitamin C 35%; Calcium 40%; Iron 40 %; Vitamin D 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This chipotle chicken avocado melt recipe takes your classic nostalgic grilled cheese to another level. Filled with an easy chipotle mayo, saucy BBQ chicken and creamy California Avocado slices.

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Serves: 1

Ingredients
Instructions

2 Tbsp. butter, divided and softened 2 slices sourdough bread (or other sliced white bread) 2 Tbsp. mayonnaise 3 tsp. canned chipotle adobo sauce, divided 1/2 cup shredded Colby Jack cheese 1 1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced 1/2 cup cooked shredded chicken 2 Tbsp. BBQ sauce 1 Tbsp. water

Spread half of the butter thinly on one side of each sourdough bread slice and set aside. Place the remaining butter into a heavy bottom skillet and set aside.
In a small bowl mix together mayonnaise and chipotle adobo sauce. Smear chipotle mayo evenly onto unbuttered side of bread.
On another bread slice, sprinkle the shredded Colby Jack cheese evenly.
Top cheese with half of the fresh California Avocado slices.
In a small bowl mix together shredded chicken and BBQ sauce until well combined. Add the chicken onto the other slice of bread and put the slices together to form a sandwich.
Heat the heavy bottom skillet on medium heat until the butter is melted. Add the sandwich to the pan and cook for 3-4 minutes on each side on medium heat or until the bottom is golden brown.
Add in 1 Tbsp. of water to the bottom of the pan and place a lid over the sandwich. The steam from the water will help melt the cheese and make the sandwich cheesy and gooey.
Remove from pan and serve.

Serving Suggestion: Great with a homemade tomato soup.

Beverage Pairing: Tall glass of cold water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.