Mexican Chicken Patties with Avocado Sour Cream Spread

Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.

• Preparation Time: 25 mins
• Cooking Time: 12 mins
• Total Time: 37 mins
• Calories: 370 Calories

Ingredients

• 2 egg whites
• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 1 pound ground chicken
• 2 cups dry bread crumbs
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon ground dried chipotle pepper
• 2 teaspoons garlic powder, or to taste
• ½ cup sour cream, or to taste
• 1 ripe avocado
• 1 bunch green onions, chopped, or to taste
• 1 bunch fresh cilantro, chopped, or to taste
• 1 ½ tablespoons sour cream

Recipe Instructions

Step 1

Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.

Step 2

Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.

Step 3

Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.