2 cups finely shredded cabbage
2 Tbsp lime juice
1½ tsp granulated sugar
¼ tsp each salt and
freshly ground pepper
1 small onion, thinly sliced
¾ cup chicken broth
½ cup favourite smoky BBQ sauce
1 cooked rotisserie chicken, shredded
½ cup sliced pickled jalapeño peppers (or to taste)
6 large sesame seed burger buns, split and toasted
Avocado Cheese Spread:
2 fully ripened avocados from Mexico, halved, pitted and peeled
¼ cup light mayonnaise
1 tsp lime juice
¼ tsp each salt and freshly ground pepper
1 cup shredded fresh Oaxacan cheese or shredded mozzarella cheese strings
¼ cup chopped fresh cilantro leaves or papalo
In bowl, combine cabbage, lime juice, sugar, salt and pepper. Set aside.
In saucepan, bring onion, broth and BBQ sauce to boil over high heat; reduce heat to medium and gently boil until onion is softened and liquid is reduced to about ½ cup (125 mL), about 5 minutes. Add chicken; heat through. Cover and set aside.
Avocado Cheese Spread: In bowl, mash one of the avocados. Stir in mayonnaise, lime juice, salt and pepper; fold in cheese and cilantro. Thinly slice remaining avocado.
To build Cemita sandwiches, place avocado slices on base of toasted buns. Spoon some of the chicken mixture overtop; top with cabbage slaw, then Avocado Cheese Spread, and finally, a few pickled jalapeños. Top with bun lids, skewering with picks, if needed. Makes: 6 servings.
Tip: For extra heat, add 1 Tbsp (15 mL) chopped chipotles in adobo sauce to barbecue sauce and chicken mixture. Source: www.missavacado.ca