Best Smashed Avocado With Crispy Chicken Pickled Onions Tortillas Recipes

Crispy Chicken Tortilla Rollups with Spicy Avocado Crema Recipe - (4.5/5) image

Provided by Julee

Number Of Ingredients 28

FILLING:
12 ounces shredded cooked chicken
1/2 cup jack cheese
1/2 cup cheddar cheese
1/2 cup corn kernels
1 to 2 sliced green onions
2 garlic cloves, grated or minced
1/3 cup salsa
1 teaspoon cumin
juice of half a lime
1 teaspoon salt
Serrano pepper, seeded and finely diced
1 container Chobani 0% Greek yogurt
TORTIILAS:
Flour tortillas
GARLIC OIL:
1/3 cup canola oil
2 grated garlic clove
TOPPING SEASING:
Salt
Dried Cilantro
Chipotle Chile Powder
AVOCADO CREAMA:
1 Large ripe avocado, mashed until creamy
1 container Chobani 0% Greek yogurt
Juice of half a lime
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder

Steps:

Preheat oven to 400˚F. Combine all Filling Ingredients together Heat canola oil and grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment paper Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. *TIP: Sprinkle the tops with green cilantro and red chili powder since that's the colors of Mexico's flag. While the rollups bake, make the avocado cream: Mixing all ingredients well to thoroughly combine and scoop into a pretty serving bowl.

Smashed Avocado-Chicken Burgers image

Provided by Yasmin Fahr

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

Steps:

In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.