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Mexican Cheesy Chicken Burger

Mexican Cheesy Chicken Burger

with Guacamole, Salad and Wedges

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This warming and hearty Mexican Cheesy Chicken Burger is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Tags:Family FriendlySpicy
Allergens:Cereals containing glutenEggSoyaMilkMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

1 unit(s)

Lime

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Avocado

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing gluten, Egg, Soya)

1 block(s)

Mature Cheddar Cheese

(ContainsMilk)

½ sachet

Chipotle Paste

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

3 unit(s)

Chicken Thigh

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3845 kJ
Energy (kcal)928 kcal
Fat47.0 g
of which saturates13.0 g
Carbohydrate89 g
of which sugars8.0 g
Protein43 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Grater
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Zest and halve the lime. Squeeze half the lime juice and a drizzle of olive oil into a medium bowl. Season with salt and pepper. Chop the tomatoes into 2cm pieces and pop into a bowl. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop half the avocado into 2cm chunks and pop into the bowl with the tomato. Set aside.

3

Roughly chop the remaining avo and put in another bowl, add the remaining lime juice. Season with salt and pepper, then roughly mash (this is for your burger later). Halve the burger buns, grate the Cheddar cheese. Put half the chipotle paste and all the mayo into a small bowl and mix together.

4

Heat a glug of oil in a frying pan on medium high heat. While the oil heats up, season the chicken with salt and pepper. Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once the chicken thighs are cooked, remove the pan from the heat and add the lime zest and half the chipotle to the pan, turn the chicken thighs to coat them in the paste. Top them with the grated cheese. Cover the pan with a lid or some tin foil and leave the cheese to melt, 3-4 mins. Meanwhile, halve the burger buns and pop them into the oven to warm for 1-2 mins.

6

Spread the chipotle mayo on the bottom half of the buns and the guac on the top half. Pop the chicken thighs on a board and carefully chop each of them into 3 or 4 pieces. Share the chicken between in the buns and serve with the wedges and tomato avo salad on the side. Enjoy!