5 mins
preparation
30 mins
cooking
Easy
1
Serving
Mexican Chicken Burger and Chips | Birds Eye
Looking for a cost-effective and simple to follow alternative to a takeaway that is equally as delicious? Look no further as we have designed this mouth-watering Mexican chicken burger and chips that can be created from your freezer!
Our method
- (For the fillet) Pre-heat oven to 210c, Fan 190c, Gas mark 8
- Cook the fillet (as per pack instructions) for 20-24 mins.
- (For the chips) Pre-heat the oven to 230°C, Fan 210°C, Gas Mark 8.
- Place chips evenly on a baking tray on the middle shelf of the oven. Turn over halfway through cooking. Cook for 20-25 mins (as per pack instructions, until lightly golden).
Place tortilla chips topped with cheese in the oven for 4 minutes.
Spoon guacamole inside the bottom part of the burger bun, top with the cooked chicken filet, tomato salsa and grilled tortilla chips.
Serve with grilled corn on the cob and chips.
- Enjoy!
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
100
g
Aunt Bessie's crinkle cut chips
(1)
Chicken Shop Sizzler Burger
30
g
Nachos
1
slice
Swiss cheese
60
g
Guacamole
30
g
Tomato salsa
2
Lettuce leaves
1/3
small
Chilli
2
slices
Grilled corn on the cob
