Avocado – RECENTERES

Chipotle Salmon with Mango Avocado Salsa

Fri, 12 Jul 2024 17:33:57 +0000

Here I’ll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

This is such a vibrant and flavoursome dinner that comes together in around 20 minutes. I’m confident you’re going to love it Follow me…

Chipotle Salmon

We’re going to be using boneless skinless salmon fillets for this recipe. To inject some flavour, we’re going to marinate them in a simple chipotle marinade. Here’s what you’ll need:

Chipotle Salmon Marinade Ingredients

Chipotle Powder – You’ll find this in most supermarkets.
Extra Seasonings – To create more depth of flavour I also add in some cumin, paprika, onion & garlic powder and salt & black pepper.
Lime Juice – Lightly tenderises the salmon and adds a boost of flavour.
Oil – Helps bind everything together and prepares the salmon for frying.

How long should I marinate the salmon for?

I just leave it at room temp whilst I prep the salsa. You can marinate it for up to 20 minutes though.

Pan-Fried Salmon

To cook the salmon, we’re going to pan-fry it. This way you can develop some extra flavour by lightly charring the seasoning. You also get the opportunity to baste the fillets in butter.

Process shots: add seasoning, oil and lime juice to bowl (photo 1), coat salmon (photo 2), add to pan (photo 3), fry, flip then baste in butter (photo 4).

Mango Avocado Salsa

This pairs PERFECTLY with the salmon. The sweetness balances out the chipotle so beautifully. Here’s what you’ll need:

Mango – I use pre-diced mango but you can use a whole fresh one if you’d prefer.
Avocado – Perfectly ripe and diced to the same size as the mango.
Onion – I prefer red onion for its milder flavour and for a pop of colour.
Coriander/Cilantro – This is a must in salsa! Although if you REALLY don’t like it you can use parsley.
Jalapeño – You can sub any other green chilli.
Extra Virgin Olive Oil – Adds a mild background flavour and a silky texture.
Lime Juice – Brings the salsa to life with a vibrant burst of flavour.

Can I make this ahead of time?

I wouldn’t make it too far ahead of time, just because the avocado will start to brown and the whole thing can get a bit mushy. Having said that, a few hours tightly stored in the fridge will be just fine.

Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).

Serving Chipotle Salmon

To serve, I love using some coconut rice (microwavable is fine). Just plonk the salmon on top, then spoon over any resting juices and basting butter – don’t waste any flavour! From there, plonk on the salsa and top with lime juice and more coriander if desired.

For another delicious recipe similar to this checkout my Spicy Mango Chicken Salad and Cajun Chicken with Avocado Corn Salsa!

Alrighty, let’s tuck into the full recipe for this chipotle salmon and mango salsa shall we?!

How to make Chipotle Salmon & Mango Avocado Salsa (Full Recipe & Video)

Chipotle Salmon with Mango Avocado Salsa

Here I'll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

Course Dinner, Main Course

Cuisine Mexican, Western

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 571kcal

Author Chris Collins

Cost £4 / $5

Equipment

Large Shallow Dish (for marinating salmon)
Sharp Knife & Chopping Board
Medium Sized Mixing Bowl (for salsa)
Large Non-Stick Pan & Tongs
Brush

Ingredients

Salmon

1 tsp Chipotle Powder (see notes)
1/2 tsp EACH: Paprika, Cumin, Onion Powder, Salt
1/4 tsp EACH: Garlic Powder, Black Pepper
1 1/2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice (~1/2 lime)
4x 120-150g / 4-5oz boneless skinless Salmon Fillets
2 tbsp Butter

Salsa

250g / 9oz Fresh Mango, diced (see notes)
1 medium/large Avocado, diced (flesh should weigh ~180g/6.3oz)
1/2 medium Red Onion, finely diced
1 fresh Jalapeño, deseeded & finely diced (or other green chilli)
2 tbsp finely diced Fresh Coriander/Cilantro
2 tbsp Lime Juice, or to taste (~1 lime)
1 tbsp Extra Virgin Olive Oil
Salt, to taste

To Serve

2x microwavable pouches of Coconut Rice, cooked to packet instruction (see notes)
2 Limes, halved

Instructions

In a large shallow dish whisk the salmon seasoning with the oil and lime juice. Add the salmon and coat in the marinade, then leave at room temp as you prep the salsa (don't marinate longer than 20 mins).
In a medium-sized mixing bowl combine all of the salsa ingredients, seasoning generously with salt (to taste).
Place a large non-stick pan over medium-high heat then add the salmon fillets. Brush over any leftover marinade and leave to fry for 3 minutes until lightly charred and crisp on the bottom. Carefully flip and fry them for 2 minutes, then add the butter and baste them for 1 more minute, or until they're just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the marinade, but you don't want it to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
Serve 1/2 pack of rice per person with 1/2 lime wedge each. Place the salmon on top of the rice and spoon over some leftover butter from the pan and any resting juices (don't waste any flavour!). Top with salsa, a good squeeze of lime juice and any coriander you've got lurking about. Enjoy!

Video

Notes

a) Salmon – You can marinate the salmon up to 20 minutes. Don’t go over that – the salmon is delicate and will become chewy. Keep it at room temp regardless so you can take the chill out of the centre and help it cook through evenly.

b) Chipotle Powder – Schwartz do a chipotle powder which is stocked in most supermarkets. I use ‘medium’ spice.

c) Mango – I use pre-diced mango, but you can you a whole fresh mango. Just ensure the flesh comes to 250g/9oz.

d) Rice – Tilda do a basmati rice, which is what I’ve used here. It’s not the most ‘coconuty’ rice I’ve ever had, but it does add a nice mellow flavour that pairs well with the other ingredients in the dish. Much better than plain rice!

e) Calories – Whole recipe divided by 4.

Nutrition

The post Chipotle Salmon with Mango Avocado Salsa appeared first on Don't Go Bacon My Heart.

Avocado Egg Toast

Sat, 14 May 2022 11:37:45 +0000

Here I’ll show you THE most delicious way to serve up avocado and egg on toast!

There’s a ridiculous amount of different ways you could make avocado and egg on toast, and whilst there’s no right or wrong way, today I’m going to show you the best way . Follow me…

Smashed Avocado

The avocado makes up a big part of this recipe, so it’s important to let it shine. Sure, you could just mash up some avocado, but I like throwing in a few extra goodies:

Simple Smashed Avocado Ingredients

Avocados – Ripe, but not bruised.
Chives – These add a gorgeous pop of flavour.
Extra Virgin Olive Oil – Helps give the smashed avo a silky texture. It also adds a gentle background flavour.
Lemon Juice – Enhances the natural flavours of the avocado and prevents it from browning.
Salt and Pepper – Season well with a good pinch of salt and black pepper.

When it comes to smashing the avocado, just make sure you don’t mash it into oblivion. You want to keep a bit of texture, so a few lumps here and there are fine!

Fried Egg

When it comes to frying the egg, I won’t patronise you too much, but here are a few tips to consider:

Room Temp – I find bringing the eggs to room temp helps them cook a little more evenly. Not a deal-breaker though!
Fresh Eggs – Do try and use fresh eggs. They’ll be more tightly compact, so won’t spill out across the pan.
Butter – I love frying eggs in butter, just so you can baste the tops of the egg whites. This not only wraps the eggs in a gorgeous buttery flavour, but it also helps cook the eggs evenly.

Could I serve the egg differently?

My second option would be a Poached Egg, just so you get the glorious runny egg yolk. Scrambled Eggs are pretty nice, but you’ll miss out on the runny egg yolk

Process shots: add butter to non-stick pan (photo 1), stir to melt (photo 2), fry eggs and baste in butter (photo 3), remove from pan, leave butter (photo 4).

Fried Bread

I always get stick when I post a ‘something on toast’ recipe because I always end up frying the bread. Which I guess leaves you with more of a ‘something of fried bread’ recipe, but let’s not get stuck on technicalities here . It’s criminal to waste leftover butter!

What kind of bread to use?

You want something sturdy like Sourdough or Artisan Style bread. Just so it toasts up nicely and gives you a firm platform to stack on the avocado and egg. Soft sandwich bread isn’t great for this recipe.

Process shots: add bread to leftover butter (photo 1), fry both sides (photo 2).

Avocado and Egg on Toast

When it comes to putting everything together, the only extra addition I add is hot sauce. Because quite frankly no avocado egg toast is complete without a few lashings of hot sauce. It adds a final hit of flavour and cuts through the rich egg yolk and buttery egg whites.

What kind of hot sauce to use?

I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

What else could I add to avocado egg toast?

Honestly? I’d keep it simple as it is. However, if you want to crank it up a notch then bacon, feta or roasted cherry tomatoes are all welcomed additions.

Process shots: add fried bread to chopping board (photo 1), add smashed avocado (photo 2), add fried egg (photo 3), season and drizzle over hot sauce (photo 4).

Serving Avocado Egg Toast

I usually whip this up for Breakfast or Brunch on the weekend. It’s perfect as it is, but if you wanted to take things up a notch you could serve with Hash Browns or Breakfast Potatoes!

Alrighty, let’s tuck into the full recipe for this fried egg on toast shall we!?

How to make Avocado Egg Toast (Full Recipe & Video)

Avocado Egg Toast

Here I'll show you THE most delicious way to serve up avocado and egg on toast!

Course Breakfast, Brunch

Cuisine Western

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 412kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

Medium Sized Mixing Bowl & Fork (for smashed avocado)
Large Non-Stick Pan (for eggs & bread)
Sharp Knife & Chopping Board (for chives & lemon)

Ingredients

3 medium-large slices of Bread (something firm like a sourdough works fell)
2 medium sized Avocados, halved, pitted and peeled
3 Eggs
1 tbsp finely diced Fresh Chives
1/2 tbsp EACH: Lemon Juice, Extra Virgin Olive Oil
1 tbsp Butter, or as needed
Salt & Black Pepper, to taste
Hot Sauce, to taste

Instructions

In a medium-sized bowl add avocado with chives, lemon juice, extra virgin olive oil and a good pinch of salt & pepper to taste. Roughly smash with a fork (a few lumps here and there are fine). Place to one side.
Add 1 tbsp butter to a large non-stick pan over medium heat. Once melted, carefully crack in the eggs close to the pan. Begin basting the egg whites with the butter until the egg whites are opaque. Remove eggs, leaving the leftover butter in the pan.
Lay bread in the leftover butter and toast both sides until golden for a couple of minutes. Add more butter if it all soaks up on the first side and work in batches if you need to.
Stack fried bread with smashed avocado, followed by a fried egg with a good pinch of salt and pepper and hot sauce to preference!

Video

Notes

a) Hot Sauce – I’d recommend a few drops even if you’re not good with spice. It adds a final kick of flavour to cut through the richness of the yolk and buttery eggs. Don’t sub with chilli/red pepper flakes, they don’t offer the same kind of tangy/vinegary flavour. I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

b) Runny egg yolks – You don’t have to make sunny side up eggs if you don’t like runny egg yolk; you could make them over easy instead. Once they’re all cooked (a little ring of uncooked white around the yolk) just flip them over and fry for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk is cooked to your preference.

c) Can I make scrambled eggs or poached eggs instead? – Yep! Check out my Perfect Scrambled Eggs and Perfect Poached Eggs

d) Calories – Per toast.

Nutrition

For more similar recipes check out these beauties:

Delicious Toast Recipes

If you loved this Avocado Egg Toast Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post Avocado Egg Toast appeared first on Don't Go Bacon My Heart.

Avocado Cream Cheese Toast

Mon, 28 Mar 2022 17:59:33 +0000

If you’ve never added cream cheese to your avocado toast then you haven’t quite lived!

It’s actually only recently that I started incorporating cream cheese with avocado toast. It adds a gentle tangy flavour and really enhances the natural creaminess of the avocado. Plus, you’ll find that cream cheese takes on a lot of similar flavours that avocado does. Anywho, let’s dissect how to make the perfect avocado toast in the most over the top fashion shall we?

The Bread

The bread is important – don’t overlook this. It’s the edible plate on which your toppings rest. The foundation if you will.

What kind of bread to use?

You want a sturdy loaf, something like a sourdough. Just to counteract the soft avocado and cream cheese. You’ll want medium slices. Too thick and it distracts from the toppings, too thin and it won’t be sturdy enough. You also want an oval-shaped loaf, just so the avocado fits neatly on top. Sliced avocado never looks quite right on square slices of bread.

Toasting the bread

I typically toast the bread in a pan, but you can toast under the grill if you’d prefer. Either way, I recommend using extra virgin olive oil for an extra layer of flavour.

Process shots: slice bread (photo 1), drizzle with oil (photo 2), add oil side down in pan (photo 3), drizzle with oil (photo 4), toast both sides (photo 5).

The Avocado

For the avocado, you’re looking for it to be perfectly ripe. Just give it a press before buying. It should give a little, but not so much the skin begins to crack.

Smash or Slice?

For this recipe, I recommend slicing the avocado. I find it gives you another layer of texture instead of mashing it, where it blends right in with the cream cheese.

Process shots: halve avocado (photo 1), pit and peel (photo 2), finely slice (photo 3), gently spread out the slices (photo 4).

Cream Cheese Avocado Toast

Alright, let’s get stacking. Here’s what you’ll need for the whole sha’bang:

Toast – As discussed.
Cream Cheese – Full fat, of course!
Chives – Fresh and finely diced. These pair nicely with cream cheese & avocado and offer an extra layer of flavour.
Avocado – As discussed.
Salt – I recommend flaky sea salt as it offers a little bit of texture, as opposed to fine table salt.
Pepper – Cracked black pepper, preferably not the powdery stuff.
Lemon Juice – Adds a touch of acidity to cut through the richness of the cheese/avocado and also helps prevent the avocado from browning.
Chilli Flakes – A gentle kick of heat to round things off.

Process shots: spread toast with cream cheese and top with chives (photos 1&2), add avocado (photo 3), add seasoning and lemon juice (photo 4).

Cream Cheese Avocado Toast Additions/Variations

Now, this toast is truly delicious as it is, but if you want to switch things up you could consider the following:

Use everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.
Add crispy prosciutto or bacon.

Serving Avocado Cream Cheese Toast

I typically serve this for Brunch or Lunch. I usually serve it up as it is, but you could always add some Hash Browns or Breakfast Potatoes if you’re feeling extra peckish!

Alrighty, let’s tuck into the full recipe for this epic avo toast shall we?!

How to make Avocado Cream Cheese Toast (Full Recipe & Video)

Avocado Cream Cheese Toast

If you've never added cream cheese to your avocado toast then you haven't quite lived!

Course Brunch, Lunch

Cuisine Western

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 417kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Frying Pan & Tongs
Sharp Knife & Chopping Board

Ingredients

4 medium/large slices of Sourdough (see notes)
2 medium/large Avocados, peeled, pitted & finely sliced
4oz / 120g full fat Cream Cheese, or as needed
4 heaped tsp finely diced Fresh Chives, or as needed
1/2 Lemon, or as needed
Extra Virgin Olive Oil, for toasting bread (approx 4 tbsp)
Chilli Flakes, to preference
Flaky Sea Salt, to preference
Cracked Black Pepper, to preference

Instructions

Drizzle one side of each of your slices of bread with extra virgin olive oil. Place in a pan oil-side-down over medium-high heat.
Drizzle the other sides with more oil, then toast both sides until crisp and lightly charred. You may need to do this in batches depending on the size of your pan.
Spread toast with cream cheese then sprinkle with chives. Add sliced avocado then top with a squeeze of lemon juice and chilli flakes, salt and black pepper to taste. Enjoy!

Video

Notes

a) Bread – You want something fairly firm that crisps up well, like Sourdough. Just to counteract the soft topping. Soft and thin sandwich bread isn’t suitable for this recipe. Plus you preferably want it in the shape of the avocado!

b) Toasting the bread – You can also toast the bread under the grill if you’d prefer. I recommend using extra virgin olive oil over regular olive oil because it’s got more flavour.

c) Variations/Additions:

Everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.

d) Calories – no seasoning or lemon juice (as they’re to taste), just bread, 1 tsp chives, 1 tbsp oil, avocado and 1oz/30g cream cheese per slice.

Nutrition

For more similar recipes check out these beauties:

Toast Recipes

If you loved this Cream Cheese Toast Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Avocado Cream Cheese Toast appeared first on Don't Go Bacon My Heart.

Avocado Cream Cheese Toast

Mon, 28 Mar 2022 17:59:33 +0000

If you’ve never added cream cheese to your avocado toast then you haven’t quite lived!

The Bread

The bread is important – don’t overlook this. It’s the edible plate on which your toppings rest. The foundation if you will.

What kind of bread to use?

Toasting the bread

I typically toast the bread in a pan, but you can toast under the grill if you’d prefer. Either way, I recommend using extra virgin olive oil for an extra layer of flavour.

Process shots: slice bread (photo 1), drizzle with oil (photo 2), add oil side down in pan (photo 3), drizzle with oil (photo 4), toast both sides (photo 5).

The Avocado

For the avocado, you’re looking for it to be perfectly ripe. Just give it a press before buying. It should give a little, but not so much the skin begins to crack.

Smash or Slice?

For this recipe, I recommend slicing the avocado. I find it gives you another layer of texture instead of mashing it, where it blends right in with the cream cheese.

Process shots: halve avocado (photo 1), pit and peel (photo 2), finely slice (photo 3), gently spread out the slices (photo 4).

Cream Cheese Avocado Toast

Alright, let’s get stacking. Here’s what you’ll need for the whole sha’bang:

Toast – As discussed.
Cream Cheese – Full fat, of course!
Chives – Fresh and finely diced. These pair nicely with cream cheese & avocado and offer an extra layer of flavour.
Avocado – As discussed.
Salt – I recommend flaky sea salt as it offers a little bit of texture, as opposed to fine table salt.
Pepper – Cracked black pepper, preferably not the powdery stuff.
Lemon Juice – Adds a touch of acidity to cut through the richness of the cheese/avocado and also helps prevent the avocado from browning.
Chilli Flakes – A gentle kick of heat to round things off.

Process shots: spread toast with cream cheese and top with chives (photos 1&2), add avocado (photo 3), add seasoning and lemon juice (photo 4).

Cream Cheese Avocado Toast Additions/Variations

Now, this toast is truly delicious as it is, but if you want to switch things up you could consider the following:

Use everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.
Add crispy prosciutto or bacon.

Serving Avocado Cream Cheese Toast

I typically serve this for Brunch or Lunch. I usually serve it up as it is, but you could always add some Hash Browns or Breakfast Potatoes if you’re feeling extra peckish!

Alrighty, let’s tuck into the full recipe for this epic avo toast shall we?!

How to make Avocado Cream Cheese Toast (Full Recipe & Video)

Avocado Cream Cheese Toast

If you've never added cream cheese to your avocado toast then you haven't quite lived!

Course Brunch, Lunch

Cuisine Western

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 417kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Frying Pan & Tongs
Sharp Knife & Chopping Board

Ingredients

4 medium/large slices of Sourdough (see notes)
2 medium/large Avocados, peeled, pitted & finely sliced
4oz / 120g full fat Cream Cheese, or as needed
4 heaped tsp finely diced Fresh Chives, or as needed
1/2 Lemon, or as needed
Extra Virgin Olive Oil, for toasting bread (approx 4 tbsp)
Chilli Flakes, to preference
Flaky Sea Salt, to preference
Cracked Black Pepper, to preference

Instructions

Drizzle one side of each of your slices of bread with extra virgin olive oil. Place in a pan oil-side-down over medium-high heat.
Drizzle the other sides with more oil, then toast both sides until crisp and lightly charred. You may need to do this in batches depending on the size of your pan.
Spread toast with cream cheese then sprinkle with chives. Add sliced avocado then top with a squeeze of lemon juice and chilli flakes, salt and black pepper to taste. Enjoy!

Video

Notes

b) Toasting the bread – You can also toast the bread under the grill if you’d prefer. I recommend using extra virgin olive oil over regular olive oil because it’s got more flavour.

c) Variations/Additions:

Everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.

d) Calories – no seasoning or lemon juice (as they’re to taste), just bread, 1 tsp chives, 1 tbsp oil, avocado and 1oz/30g cream cheese per slice.

Nutrition

For more similar recipes check out these beauties:

Toast Recipes

If you loved this Cream Cheese Toast Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Avocado Cream Cheese Toast appeared first on Don't Go Bacon My Heart.

Tomato Avocado Toast

Tue, 15 Dec 2020 18:47:53 +0000

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don’t come more delicious than this!

The Ultimate Tomatoes on Toast

I guess on the surface tomatoes on toast is a bit of an odd concept, but it totally works. Perfect for a quick, easy and delicious brunch, even better for an after work/school snack when the craving hits. We’ll get to the avocado part in just a sec, but first things first let’s talk tomatoes. More specifically:

Roasted Cherry Tomatoes

The only thing more glorious in this world than cherry tomatoes is roasted cherry tomatoes. By roasting the tomatoes you sweeten and intensify the flavour. You also soften them and collect a gorgeous oily/salty/tomatoey juice in the bottom of the dish, which is nothing short of heaven. For all intents and purposes you can sub baby plum tomatoes, or any other small tomato variety.

Do I have to roast the tomatoes?

You could just half the tomatoes and pop them on raw. BUT, you do miss out on a ton of flavour. Plus you miss out on the heavenly juices left in the baking dish. If you do prefer raw tomatoes, you can use any variety you like, just try and ensure they’re as fresh as possible. But again, I do highly recommend roasting them.

Process shots: add tomatoes, oil & s&p to dish and roast (photo 1), add smashed avo ingredients to bowl (photo 2), lightly smash with a fork (photo 3).

Tomato Avocado Toast

Smashed Avocado

Whilst the roasted tomatoes do hold themselves pretty well, where there’s toast and tomatoes there’s gotta be avocado. It’s just the rules In with the avocado I recommend adding some fresh basil for a burst of flavour. I also love adding a squeeze of lemon juice to brighten up the dish, and a drizzle of extra virgin olive oil to turn things silky smooth.

Feta

Last thing you’ll want to add which really takes this toast to new heights is some crumbled feta. The saltiness of the feta balances out the sweetness of the tomatoes and the sharp tones of the lemon.

What bread to use?

I like sourdough, but in reality you can use any bread you fancy. For an extra layer of flavour & texture use seeded bread!

Serving Tomato Avocado Toast

Once you’ve plonked everything on don’t forget the tomatoes juices in the baking dish! Drizzle them over at the end, just for that ‘chefs kiss’ moment Eat right away whilst the tomatoes and toast are still warm!

Alrighty, let’s tuck into the full recipe for the avocado tomato toast shall we?!

How to make Tomato Avocado Toast (Full Recipe & Video)

Tomato Avocado Toast

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don't come more delicious than this!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 10

Cook Time 15

Total Time 25

Servings slices of toast

Calories 317kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Small Baking Dish
Medium Sized Mixing Bowl
Sharp Knife & Chopping Board

Ingredients

20 Cherry Tomatoes (approx 9oz/250g)
4 small slices of Sourdough, toasted (or bread of choice)
2 medium sized Avocados, roughly diced
4 tbsp crumbled Feta
1 heaped tbsp finely diced Fresh Basil (approx 6-8 large leaves)
1/2 Lemon, juice only (to taste)
Extra Virgin Olive Oil, as needed
Salt & Cracked Black Pepper, to taste

Instructions

Roasted Tomatoes: In a small baking dish combine cherry tomatoes with a drizzle of extra virgin olive oil and a good pinch of salt and pepper. Pop in the oven at 200C/390F until they begin to lightly char and wrinkle (around 10-15mins).
Smashed Avocado: In a medium sized mixing bowl add avocado, basil, a squeeze of lemon juice, a drizzle of extra virgin olive oil and good pinch of salt and pepper. Lightly smash with a fork, leaving a few lumps here and there for some texture.
Toast: Divide smashed avocado among 4 slices of toast, then top with crumbled feta. Add 5 roasted cherry tomatoes per slice of toast, then drizzle over some of the juices from the baking dish. Enjoy!

Video

Notes

a) Do I have to roast the tomatoes? – Roasting the tomatoes not only softens them, but it sweetens and intensifies the flavour. You can keep them raw, and just slice in half. BUT you’ll miss out of flavour, alongside the yummy leftover juice from when they’ve roasted.

b) Additions – This toast has the perfect balance of flavours as it is. But if you want to take things a little further a fried egg (or poached egg) is also welcomed, as is crispy bacon.

c) Calories – per slice of toast assuming 1.5 tbsp oil is used in total.

Nutrition

If you like the sound of this recipe be sure to check out my Cheese & Tomato Puff Pastry Tarts!

For more similar recipes check out these beauties too:

Toast Recipes

If you loved this Tomato Toast recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Avocado Toast appeared first on Don't Go Bacon My Heart.

Tomato Avocado Toast

Tue, 15 Dec 2020 18:47:53 +0000

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don’t come more delicious than this!

The Ultimate Tomatoes on Toast

Roasted Cherry Tomatoes

Do I have to roast the tomatoes?

Process shots: add tomatoes, oil & s&p to dish and roast (photo 1), add smashed avo ingredients to bowl (photo 2), lightly smash with a fork (photo 3).

Tomato Avocado Toast

Smashed Avocado

Feta

What bread to use?

I like sourdough, but in reality you can use any bread you fancy. For an extra layer of flavour & texture use seeded bread!

Serving Tomato Avocado Toast

Alrighty, let’s tuck into the full recipe for the avocado tomato toast shall we?!

How to make Tomato Avocado Toast (Full Recipe & Video)

Tomato Avocado Toast

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don't come more delicious than this!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 10

Cook Time 15

Total Time 25

Servings slices of toast

Calories 317kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Small Baking Dish
Medium Sized Mixing Bowl
Sharp Knife & Chopping Board

Ingredients

20 Cherry Tomatoes (approx 9oz/250g)
4 small slices of Sourdough, toasted (or bread of choice)
2 medium sized Avocados, roughly diced
4 tbsp crumbled Feta
1 heaped tbsp finely diced Fresh Basil (approx 6-8 large leaves)
1/2 Lemon, juice only (to taste)
Extra Virgin Olive Oil, as needed
Salt & Cracked Black Pepper, to taste

Instructions

Roasted Tomatoes: In a small baking dish combine cherry tomatoes with a drizzle of extra virgin olive oil and a good pinch of salt and pepper. Pop in the oven at 200C/390F until they begin to lightly char and wrinkle (around 10-15mins).
Smashed Avocado: In a medium sized mixing bowl add avocado, basil, a squeeze of lemon juice, a drizzle of extra virgin olive oil and good pinch of salt and pepper. Lightly smash with a fork, leaving a few lumps here and there for some texture.
Toast: Divide smashed avocado among 4 slices of toast, then top with crumbled feta. Add 5 roasted cherry tomatoes per slice of toast, then drizzle over some of the juices from the baking dish. Enjoy!

Video

Notes

b) Additions – This toast has the perfect balance of flavours as it is. But if you want to take things a little further a fried egg (or poached egg) is also welcomed, as is crispy bacon.

c) Calories – per slice of toast assuming 1.5 tbsp oil is used in total.

Nutrition

If you like the sound of this recipe be sure to check out my Cheese & Tomato Puff Pastry Tarts!

For more similar recipes check out these beauties too:

Toast Recipes

If you loved this Tomato Toast recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Avocado Toast appeared first on Don't Go Bacon My Heart.

Tomato Avocado Toast

Tue, 15 Dec 2020 18:47:53 +0000

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don’t come more delicious than this!

The Ultimate Tomatoes on Toast

Roasted Cherry Tomatoes

Do I have to roast the tomatoes?

Process shots: add tomatoes, oil & s&p to dish and roast (photo 1), add smashed avo ingredients to bowl (photo 2), lightly smash with a fork (photo 3).

Tomato Avocado Toast

Smashed Avocado

Feta

What bread to use?

I like sourdough, but in reality you can use any bread you fancy. For an extra layer of flavour & texture use seeded bread!

Serving Tomato Avocado Toast

Alrighty, let’s tuck into the full recipe for the avocado tomato toast shall we?!

How to make Tomato Avocado Toast (Full Recipe & Video)

Tomato Avocado Toast

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don't come more delicious than this!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 10

Cook Time 15

Total Time 25

Servings slices of toast

Calories 317kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Small Baking Dish
Medium Sized Mixing Bowl
Sharp Knife & Chopping Board

Ingredients

20 Cherry Tomatoes (approx 9oz/250g)
4 small slices of Sourdough, toasted (or bread of choice)
2 medium sized Avocados, roughly diced
4 tbsp crumbled Feta
1 heaped tbsp finely diced Fresh Basil (approx 6-8 large leaves)
1/2 Lemon, juice only (to taste)
Extra Virgin Olive Oil, as needed
Salt & Cracked Black Pepper, to taste

Instructions

Roasted Tomatoes: In a small baking dish combine cherry tomatoes with a drizzle of extra virgin olive oil and a good pinch of salt and pepper. Pop in the oven at 200C/390F until they begin to lightly char and wrinkle (around 10-15mins).
Smashed Avocado: In a medium sized mixing bowl add avocado, basil, a squeeze of lemon juice, a drizzle of extra virgin olive oil and good pinch of salt and pepper. Lightly smash with a fork, leaving a few lumps here and there for some texture.
Toast: Divide smashed avocado among 4 slices of toast, then top with crumbled feta. Add 5 roasted cherry tomatoes per slice of toast, then drizzle over some of the juices from the baking dish. Enjoy!

Video

Notes

b) Additions – This toast has the perfect balance of flavours as it is. But if you want to take things a little further a fried egg (or poached egg) is also welcomed, as is crispy bacon.

c) Calories – per slice of toast assuming 1.5 tbsp oil is used in total.

Nutrition

If you like the sound of this recipe be sure to check out my Cheese & Tomato Puff Pastry Tarts!

For more similar recipes check out these beauties too:

Toast Recipes

If you loved this Tomato Toast recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Avocado Toast appeared first on Don't Go Bacon My Heart.

Chicken Avocado Burritos

Tue, 27 Oct 2020 22:57:05 +0000

These Chicken Avocado Burritos are incredibly easy to make. They’re great to customize, perfect to prep ahead and loaded with flavour!

Chicken and Avocado Burritos

Chicken and avocado is one of those glorious combos that works well in so many different contexts. Today’s concoction – the mighty burrito. Is this the kind of ‘burrito’ that would make purists cry? Absolutely But is this the kind of burrito that’ll bring you weak to the knees anyway because it’s so darn tasty? I’d like to think so

Anywho, before we tuck into the who, what, when, why and how, if I haven’t convinced you yet here’s why you’re gonna LOVE these burritos:

Easy – As far as burritos go, they really don’t come easier than this. Minimal cooking required!
Versatile – Easy to add in some tasty extras!
Convenient – Perfect to prep the whole thing ahead of time, or even prep some of the filling ahead of time. Great for a tasty lunch but also hearty enough for dinner.

Cilantro Lime Rice

Where there’s burrito there’s rice, and this chicken avocado version is no exception. An incredibly easy way to spruce up regular rice is to add cilantro/coriander and lime juice. Both of these not only go perfectly with rice, but they also go perfectly with chicken and avocado.

Can I make this ahead of time?

Yup! This is one of the fillings you can prep ahead of time. Just allow to cool (if you’ve recently cooked the rice) then tightly cover in the fridge until needed. I recommend bringing it to room temp before adding in the burrito, just to ensure it heats through properly when you fry the burritos.

Process shots: add cooked rice to mixing bowl (photo 1), add coriander/cilantro and lime juice (photo 2), combine then test for seasoning/preference and adjust accordingly (photo 3).

Grilled Chicken

When it comes to making the chicken, I like to keep it fairly simple. I use chicken breast, but you could totally use thighs. Seasoning-wise I coat in a simple mix of garlic powder, onion powder, salt and pepper. Nothing too OTT, but allows the chicken to hold it’s own in the burrito. From there I recommend frying over a fairy high heat, just to add a bit of char and inject some smoky flavour into the chicken.

Can I make this ahead of time?

Yes, you can make the chicken ahead of time. Just allow to completely cool and cover in the fridge. Same as the rice, allow it to come back to room temp before filling the burrito.

Can I use leftover rotisserie chicken?

If you’ve already got leftover chicken you need to use up, you can absolutely use that in these burritos.

Process shots: butterfly chicken (photo 1), coat in seasoning and oil (photo 2), place in hot griddle pan (photo 3), fry both sides (photo 4).

Avocado Chicken Burritos

Alrighty, that’s all the hard work done! Alongside the chicken and rice, you’ll want to stuff in some ranch, avocado and cheese.

What Cheese to use?

I usually go for Monterey Jack, but Cheddar also works nicely. You could also use Mexican Cheese Blend!

What other fillings could I add?

Jalapeños work great if you want a little spice.
Some thinly sliced Red Onion goes nicely.
Bacon is always welcome.
If you want to bulk it out more you can add Black Beans.

A nifty trick as you wrap the burrito, is to sprinkle a little cheese just before you finish the roll – this will help glue the burrito shut as it cooks!

Can I prep these ahead of time?

Yep – you can roll the burritos and tightly cover in the fridge until ready to cook.

How to cook these burritos?

You can bake them, I’m just not a fan of piping hot avocado or ranch. As such, I just like to lightly toast on a smoking hot griddle pan until golden and hollow to tap.

Process shots: roll burrito and secure with cheese (photo 1), leave seam side down (photo 2), add to hot griddle pan (photo 3), slowly rotate until golden with grill marks (photo 4).

Serving Chicken Avocado Burritos

I like to wrap in aluminium foil if they’re too hot to handle. I also like to serve with a pot of extra ranch. Because, well, ranch.

What sides could I add?

These are pretty hearty by themselves, but Sweet Potato Fries, Potato Wedges and Tortilla Chips all go amazingly!

If you’re after another chicken avocado recipe check out my Avocado Chicken Roll Ups and Chicken Avocado Pasta!

For more funky burrito recipes check out my Mini Burrito Tortilla Cups, Cheeseburger Burritos, Chicken Pesto Burritos and Breakfast Burritos!

Alrighty, let’s tuck into the full recipe for these chicken avocado burritos shall we?!

How to make Chicken Avocado Burritos (Full Recipe & Video)

Chicken Avocado Burritos

These Chicken Avocado Burritos are incredibly easy to make. They're great to customize, perfect to prep ahead and loaded with flavour!

Course Dinner, Lunch, Main Course

Cuisine American, Tex Mex

Prep Time 15

Cook Time 20

Total Time 35

Servings burritos

Calories 923kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

Small Bowl (for rice)
Griddle/Frying Pan & Tongs
Sharp Knife & Chopping Board
Cheese Grater
Aluminium Foil (to serve)

Ingredients

Chicken

2x 9oz/250g Chicken Breasts, brought close to room temp
1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil

Rice

1 1/2 cups Cooked Rice (see notes)
2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
1/2 Lime, juice only (or to taste)

Burritos

4 Burrito Sized Tortilla Wraps, warmed in the microwave
1 1/2 cups / 150g Cheese, grated (see notes)
1/2 cup / 120ml Ranch, plus more to serve
2 medium Avocados, diced

Instructions

Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.

Video

Notes

a) Chicken – You can use leftover rotisserie chicken for this recipe if you fancy! I recommend bringing it to room temp before you fold the burritos. If it’s straight out the fridge it won’t completely heat up when you fry the burrito.

b) Rice – If you’re boiling rice for this recipe you’ll need to use 1/2 cup uncooked rice (which results in ~1.5 cups cooked rice). Make sure you season with plenty of salt. I usually go for long grain rice, but use whatever you have on hand.

c) Cheese – I usually go for Monterey Jack or a nice sharp cheddar. Or you could use a combo of both! Mexican cheese blend also works nicely.

d) Baking – I’m not a huge fan of baking these (hot avocado/ranch) but you can crisp up the burritos by wrapping in foil and baking at 180C/356F for 15-20mins until golden and hollow to tap.

e) Prep Ahead – You can absolutely prep these ahead of time, just make sure the rice and chicken completely cool before you make the burritos, otherwise they’ll steam from the inside and cause the burritos to go soggy as they rest. Just tightly cover in the fridge for 2-3days, then bring to room temp and fry up.

f) Calories – based on using 1.5 cups Monterey jack, no extra ranch to serve and per burrito:

Nutrition

If you loved this Chicken Avocado Burrito recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Chicken Avocado Burritos appeared first on Don't Go Bacon My Heart.

Chicken Avocado Burritos

Tue, 27 Oct 2020 22:57:05 +0000

These Chicken Avocado Burritos are incredibly easy to make. They’re great to customize, perfect to prep ahead and loaded with flavour!

Chicken and Avocado Burritos

Anywho, before we tuck into the who, what, when, why and how, if I haven’t convinced you yet here’s why you’re gonna LOVE these burritos:

Easy – As far as burritos go, they really don’t come easier than this. Minimal cooking required!
Versatile – Easy to add in some tasty extras!
Convenient – Perfect to prep the whole thing ahead of time, or even prep some of the filling ahead of time. Great for a tasty lunch but also hearty enough for dinner.

Cilantro Lime Rice

Can I make this ahead of time?

Process shots: add cooked rice to mixing bowl (photo 1), add coriander/cilantro and lime juice (photo 2), combine then test for seasoning/preference and adjust accordingly (photo 3).

Grilled Chicken

Can I make this ahead of time?

Yes, you can make the chicken ahead of time. Just allow to completely cool and cover in the fridge. Same as the rice, allow it to come back to room temp before filling the burrito.

Can I use leftover rotisserie chicken?

If you’ve already got leftover chicken you need to use up, you can absolutely use that in these burritos.

Process shots: butterfly chicken (photo 1), coat in seasoning and oil (photo 2), place in hot griddle pan (photo 3), fry both sides (photo 4).

Avocado Chicken Burritos

Alrighty, that’s all the hard work done! Alongside the chicken and rice, you’ll want to stuff in some ranch, avocado and cheese.

What Cheese to use?

I usually go for Monterey Jack, but Cheddar also works nicely. You could also use Mexican Cheese Blend!

What other fillings could I add?

Jalapeños work great if you want a little spice.
Some thinly sliced Red Onion goes nicely.
Bacon is always welcome.
If you want to bulk it out more you can add Black Beans.

A nifty trick as you wrap the burrito, is to sprinkle a little cheese just before you finish the roll – this will help glue the burrito shut as it cooks!

Can I prep these ahead of time?

Yep – you can roll the burritos and tightly cover in the fridge until ready to cook.

How to cook these burritos?

You can bake them, I’m just not a fan of piping hot avocado or ranch. As such, I just like to lightly toast on a smoking hot griddle pan until golden and hollow to tap.

Process shots: roll burrito and secure with cheese (photo 1), leave seam side down (photo 2), add to hot griddle pan (photo 3), slowly rotate until golden with grill marks (photo 4).

Serving Chicken Avocado Burritos

I like to wrap in aluminium foil if they’re too hot to handle. I also like to serve with a pot of extra ranch. Because, well, ranch.

What sides could I add?

These are pretty hearty by themselves, but Sweet Potato Fries, Potato Wedges and Tortilla Chips all go amazingly!

If you’re after another chicken avocado recipe check out my Avocado Chicken Roll Ups and Chicken Avocado Pasta!

For more funky burrito recipes check out my Mini Burrito Tortilla Cups, Cheeseburger Burritos, Chicken Pesto Burritos and Breakfast Burritos!

Alrighty, let’s tuck into the full recipe for these chicken avocado burritos shall we?!

How to make Chicken Avocado Burritos (Full Recipe & Video)

Chicken Avocado Burritos

These Chicken Avocado Burritos are incredibly easy to make. They're great to customize, perfect to prep ahead and loaded with flavour!

Course Dinner, Lunch, Main Course

Cuisine American, Tex Mex

Prep Time 15

Cook Time 20

Total Time 35

Servings burritos

Calories 923kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

Small Bowl (for rice)
Griddle/Frying Pan & Tongs
Sharp Knife & Chopping Board
Cheese Grater
Aluminium Foil (to serve)

Ingredients

Chicken

2x 9oz/250g Chicken Breasts, brought close to room temp
1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil

Rice

1 1/2 cups Cooked Rice (see notes)
2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
1/2 Lime, juice only (or to taste)

Burritos

4 Burrito Sized Tortilla Wraps, warmed in the microwave
1 1/2 cups / 150g Cheese, grated (see notes)
1/2 cup / 120ml Ranch, plus more to serve
2 medium Avocados, diced

Instructions

Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.

Video

Notes

c) Cheese – I usually go for Monterey Jack or a nice sharp cheddar. Or you could use a combo of both! Mexican cheese blend also works nicely.

d) Baking – I’m not a huge fan of baking these (hot avocado/ranch) but you can crisp up the burritos by wrapping in foil and baking at 180C/356F for 15-20mins until golden and hollow to tap.

f) Calories – based on using 1.5 cups Monterey jack, no extra ranch to serve and per burrito:

Nutrition

The post Chicken Avocado Burritos appeared first on Don't Go Bacon My Heart.

Chicken Avocado Burritos

Tue, 27 Oct 2020 22:57:05 +0000

These Chicken Avocado Burritos are incredibly easy to make. They’re great to customize, perfect to prep ahead and loaded with flavour!

Chicken and Avocado Burritos

Anywho, before we tuck into the who, what, when, why and how, if I haven’t convinced you yet here’s why you’re gonna LOVE these burritos:

Easy – As far as burritos go, they really don’t come easier than this. Minimal cooking required!
Versatile – Easy to add in some tasty extras!
Convenient – Perfect to prep the whole thing ahead of time, or even prep some of the filling ahead of time. Great for a tasty lunch but also hearty enough for dinner.

Cilantro Lime Rice

Can I make this ahead of time?

Process shots: add cooked rice to mixing bowl (photo 1), add coriander/cilantro and lime juice (photo 2), combine then test for seasoning/preference and adjust accordingly (photo 3).

Grilled Chicken

Can I make this ahead of time?

Yes, you can make the chicken ahead of time. Just allow to completely cool and cover in the fridge. Same as the rice, allow it to come back to room temp before filling the burrito.

Can I use leftover rotisserie chicken?

If you’ve already got leftover chicken you need to use up, you can absolutely use that in these burritos.

Process shots: butterfly chicken (photo 1), coat in seasoning and oil (photo 2), place in hot griddle pan (photo 3), fry both sides (photo 4).

Avocado Chicken Burritos

Alrighty, that’s all the hard work done! Alongside the chicken and rice, you’ll want to stuff in some ranch, avocado and cheese.

What Cheese to use?

I usually go for Monterey Jack, but Cheddar also works nicely. You could also use Mexican Cheese Blend!

What other fillings could I add?

Jalapeños work great if you want a little spice.
Some thinly sliced Red Onion goes nicely.
Bacon is always welcome.
If you want to bulk it out more you can add Black Beans.

A nifty trick as you wrap the burrito, is to sprinkle a little cheese just before you finish the roll – this will help glue the burrito shut as it cooks!

Can I prep these ahead of time?

Yep – you can roll the burritos and tightly cover in the fridge until ready to cook.

How to cook these burritos?

You can bake them, I’m just not a fan of piping hot avocado or ranch. As such, I just like to lightly toast on a smoking hot griddle pan until golden and hollow to tap.

Process shots: roll burrito and secure with cheese (photo 1), leave seam side down (photo 2), add to hot griddle pan (photo 3), slowly rotate until golden with grill marks (photo 4).

Serving Chicken Avocado Burritos

I like to wrap in aluminium foil if they’re too hot to handle. I also like to serve with a pot of extra ranch. Because, well, ranch.

What sides could I add?

These are pretty hearty by themselves, but Sweet Potato Fries, Potato Wedges and Tortilla Chips all go amazingly!

If you’re after another chicken avocado recipe check out my Avocado Chicken Roll Ups and Chicken Avocado Pasta!

For more funky burrito recipes check out my Mini Burrito Tortilla Cups, Cheeseburger Burritos, Chicken Pesto Burritos and Breakfast Burritos!

Alrighty, let’s tuck into the full recipe for these chicken avocado burritos shall we?!

How to make Chicken Avocado Burritos (Full Recipe & Video)

Chicken Avocado Burritos

These Chicken Avocado Burritos are incredibly easy to make. They're great to customize, perfect to prep ahead and loaded with flavour!

Course Dinner, Lunch, Main Course

Cuisine American, Tex Mex

Prep Time 15

Cook Time 20

Total Time 35

Servings burritos

Calories 923kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

Small Bowl (for rice)
Griddle/Frying Pan & Tongs
Sharp Knife & Chopping Board
Cheese Grater
Aluminium Foil (to serve)

Ingredients

Chicken

2x 9oz/250g Chicken Breasts, brought close to room temp
1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil

Rice

1 1/2 cups Cooked Rice (see notes)
2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
1/2 Lime, juice only (or to taste)

Burritos

4 Burrito Sized Tortilla Wraps, warmed in the microwave
1 1/2 cups / 150g Cheese, grated (see notes)
1/2 cup / 120ml Ranch, plus more to serve
2 medium Avocados, diced

Instructions

Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.

Video

Notes

c) Cheese – I usually go for Monterey Jack or a nice sharp cheddar. Or you could use a combo of both! Mexican cheese blend also works nicely.

d) Baking – I’m not a huge fan of baking these (hot avocado/ranch) but you can crisp up the burritos by wrapping in foil and baking at 180C/356F for 15-20mins until golden and hollow to tap.

f) Calories – based on using 1.5 cups Monterey jack, no extra ranch to serve and per burrito:

Nutrition

The post Chicken Avocado Burritos appeared first on Don't Go Bacon My Heart.