Chipotle Chicken Guacamole Sub Recipes

CHIPOTLE CHIVE GUACAMOLE

Steps:

• Cut the avocados in half lengthwise, then remove the pits and discard. Remove the flesh from its skin and place in large bowl. Add the lemon juice, lime juice, chives, chipotle in adobo and the reserved adobo juice, then season to taste with salt and pepper. Mash with a fork until mostly smooth with some chunks remaining. Taste for seasoning and serve immediately with tortilla chips.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Steps:

• In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
• To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

CHIPOTLE GUACAMOLE

Steps:

• In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
• Smash with fork or pestle to a coarse paste.
• Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
• Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
• Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
• Serve immediately.