Jeez, I can’t believe it’s almost July! Summer weekends get booked up so quickly and if you don’t have specific plans, the plan is to be outside as much as possible. I made this meal on Thursday and I had good intentions of posting over the weekend but it just didn’t happen.
I’m still 100% in love with Mr. Brinkman and this is another grilled meal. Spicy Chicken Sandwiches with a side of Pinto Bean Dip was a very easy/comes together quickly type of meal... which was great for me because I got home from a work happy hour a little later than expected :) The Pinto Bean Dip might be a new favorite. Expect to see this dip at future get togethers!
Grilled Chicken Sandwiches with Salsa, Cheese and Avocado
4 boneless skinless chicken breast halves
Taco seasoning
1/2 cup salsa
3 whole garlic cloves
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
4 hamburger buns
1 Avocado sliced
a few drops fresh lemon juice (optional)
Spray grill with cooking spray before setting it to a medium setting.
Rub minced garlic all over chicken and sprinkle taco seasoning afterwards. Put chicken breasts on a hot grill and cook on grill for 15 minutes, or till no longer pink. Put cheese on top on chicken and when the cheese is melted, remove from grill.
Toast buns if you like. Top chicken with salsa and avocado. I like to add a couple drops of lemon juice to avocado to prevent browning and it gives a nice citrus kick!
Mexican Pinto Bean Dip
3 c. cooked pinto beans, drained
Taco seasoning
1/4 c. water
1/2 c. shredded Monterey Jack
1/2 tsp. chili powder
1 1/2 tsp. salsa
Hot peppers (jalapeno)
Place beans, taco seasoning and water in a food processor. When it is like a paste, add mixture to bowl and combine cheese, chili powder and salsa. Stir. Microwave on high for 4 minutes. Serve hot or room temperature. Makes 3 3/4 cup. Garnish with hot peppers and serve with chips.
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