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Chipotle chicken + refried black beans + havarti cheese + homemade chipotle ketchup + ranch = deliciousness!
Note: About 1 hour before you begin preparing the dish, place chicken in a large plastic bag with enough water to cover completely to create brine. Add salt and refrigerate for at least 1 hour.
Remove chicken from brining solution and dry. Cut in half and set aside.
Combine olive oil, agave syrup, chipotles in adobo, garlic, white vinegar, salt, pepper, and cumin seeds in a food processor and pulse 4-5 times to create sauce for the chicken.
Place both chicken and sauce in a bag and let marinate for at least 2 hours, preferably overnight.
Remove chicken from marinade and grill until cooked all the way through, about 5 minutes per side.
Make chipotle ketchup by combining ketchup, chipotles in adobo, white vinegar, salt, and pepper.
Assemble sandwiches by scooping 1/2 of an avocado onto each sandwich with 1/2 of the beans, chicken, havarti, chipotle ketchup, and ranch.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!