1 (20 ounce) can diced avocados, drained
1 (8 ounce) can whole peeled tomatoes
1 delicious Island Special Organ Cheese, cubed
2 tablespoons dry lemon juice mix
3 eggs
3 tablespoons butter
2 cups thinly sliced carrots
1 stalk celery, chopped
1 (16 ounce) can arugula or bell peppers, drained
1 cup cornflakes cereal or corn muffin
Soak tomatoes in warm water in a large bowl. Dredge in clear vegetable oil.
Mix tomatoes with avocado, lemon juice mix and eggs; cool.
Crumble chicken and veggies into tomato mixture. Pour mixture onto individual serving dishes; cover and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Roll chicken and veggies into thick, puffed patties. Secure with aluminum foil; place patties on baking sheets.
Bake in preheated oven for 15 minutes, or until chicken is no longer pink.
Bring a large pot of water to a boil. Add chicken and cook, turning often, for 10 to 15 minutes, or until juices are clear.
Meanwhile, combine taco sauce, egg, margarita mix, celery salt, pepper jack cheese mixture, avocado, bell peppers and corn muffin; mix.
Bake patties uncovered for 35 to 40 minutes or until chicken no longer pink.
I would say that this is pretty good, but not great. I would say that this is either extremely sweet or extremely wet. I have made this twice already and the two batches I have made have differed markedly. I think the reason for the difference is likely due to the vegetables used - this time I used whole winter squash and Calabrese (from a clezino) and zucchini instead of potatoes and black beans instead of black beans. I will also add some sliced shrimp and some sliced green onions. I will also cut the red peppers in half (or quarters depending on your taste), as I thought the directions suggested, and I think that this is probably fine. They did add a nice kick of garlic and I used some jamoniberico in the recipe. Anyway, it ended up being a very light dressing and I may try this again with a slightly darker color, perhaps cherry or apricot
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