Green Chili Chicken & Avocado Recipe

Roasting Pasilla Chilies

Preheat the oven to 450°F (232°C). Place the pasilla chilies on a baking sheet and roast for about 10-15 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skins, remove the seeds, and chop.

Cooking the Chicken

Season the chicken breast with olive oil, salt, and black pepper. Heat a grill or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side or until fully cooked. Remove from heat and chop into bite-sized pieces.

Slicing the Avocado

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, add chopped cilantro and diced jalapeños. Mix well.

Grating the Cheese

Grate the pepper jack cheese and crumble the Cotija cheese. Set aside for assembly.

Preparing the Slaw

In a large bowl, combine the Napa cabbage and shredded carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat. Set aside to marinate.

Mixing the Aioli

In a small bowl, combine mayonnaise, chipotle peppers (finely chopped), and lime juice. Stir until well mixed. Adjust seasoning if necessary.

Grilling the Bread

Brush each side of the rustic bread slices with olive oil. Grill over medium heat for about 2-3 minutes per side until golden brown and slightly crispy.

Assembling the Sandwich

Spread a layer of the mashed avocado mixture on each slice of grilled bread. Top with chopped chicken, roasted pasilla chilies, grated pepper jack cheese, and a sprinkle of Cotija cheese. Add a generous scoop of spicy Napa slaw and drizzle with chipotle aioli. Top with another slice of grilled bread to form sandwiches.

Serving

Cut the sandwiches in half and serve immediately. Enjoy your Green Chili Chicken & Avocado!