Ingredients
Ingredients for the Chicken
- 3 tbsp. Chipotles in Adobo sauce (smashed up)
- Juice from two limes
- 1 tbsp. Light oil
- 1/2 tsp. Salt
- 4 Chicken breasts
- 1 lb. Cloverdale bacon
Ingredients for the Chipotle Cream Sauce
- 1/2 cup Sour cream
- 2 tbsp. Chipotles in Adobo sauce (smashed up)
- 2 tbsp. Lime juice
- 1 Small clove garlic, minced
- A pinch of salt
Ingredients for the Guacamole
- 2 Avocados
- Juice of one lime
- 1 Small clove garlic
- 1 tsp. Chopped onion
- 1/4 cup Chopped tomatoes
- Salt to taste
Instructions
- Combine the lime juice, chipotles, oil, and salt for the chicken and marinade the chicken and then grill it. When it's done, chop it up small and toss it with more chipotles in adobo sauce if you want it spicy.
- Combine all the ingredients for the chipotle cream sauce and set aside.
- For the guacamole, smash up one avocado and then add the lime, garlic, onion, tomatoes, and salt and mix well. Chop up the remaining avocado and stir it in, smashing it up slightly.
- For assembly, top each flat bread with some chopped chicken and cheese. You can heat them up in the oven (or broil on low), on the stove, or on the grill (or in the microwave like I lamely did) until the cheese is melted. Top with Cloverdale Bacon, chipotle cream sauce, guacamole, chopped tomatoes, avocados, and lettuce, and more chipotles in adobo sauce if you want. Serve with lime wedges.
Double Eagle Bacon Burger