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Makes 4 sandwiches Ingredients:
  •    4 boneless, skinless chicken breast halves
  •    2 tablespoons chili powder
  •    1 teaspoon ground cumin
  •    1 teaspoon ground coriander
  •    1 teaspoon brown sugar
  •   1/4 teaspoon cayenne pepper
  •   1 tablespoon olive oil
  •    4 slices provolone cheese
  •    2 ripe avocados, sliced
  •    4 lettuce leaves
  •    8 tomato slices
  •    ½ red onion, thinly sliced
  •    ½ cup queso sauce (recipe follows)
  •    4 Village Hearth hamburger buns split and toasted
 
Directions: Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 170°. Top each with a cheese slice. Place one chicken breast on each bun bottom. Top with avocado slices, queso sauce, lettuce, tomato and onions.  
Queso Sauce Ingredients:
  •    1 tablespoon butter
  •    1 tablespoon cornstarch
  •    3/4 cup sour cream
  •    1 cup shredded cheddar cheese
  •    1 tablespoon salsa
  Directions: In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes.
spicy grilled chicken avocado burgers