Mexican Chicken Patties with Avocado Sour Cream Spread
Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound ground chicken
- 1bunch green onions, chopped, or to taste
- 2egg whites
- 1bunch fresh cilantro, chopped, or to taste
- 1jalapeno pepper, seeded and chopped
- 1½ tablespoons sour cream
- 1tablespoon ground dried chipotle pepper
- salt and ground black pepper to taste
- 2cups dry bread crumbs
- 2teaspoons garlic powder, or to taste
- 1tablespoon vegetable oil
- 1ripe avocado
- ½cup sour cream, or to taste
Instructions
Step 1
Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.Step 2
Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.Step 3
Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Step 4
Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.