These Tex Mex burgers are super crunchy because they use corn chips as a crumb. Paired with a chipotle & jalapeno burger sauce it's perfect for your Mexican night!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g chicken tenderloins
¼ cup Wattie’s Chipotle & Green Jalapeno Burger Sauce
1 ½ cups crushed natural corn chips
4 poppy seed brioche buns (Gluten free if required)
Wattie’s Chipotle & Green Jalapeno Burger Sauce
1-2 tomatoes sliced
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How do I make it ?
Dip the chicken tenderloins in ¼ cup of the Wattie’s Chipotle & Green Jalapeno Burger Sauce and then coat in the corn chips. Place on a tray and refrigerate for 10 minutes.
Preheat the oven to 200°C (fan assisted). Place the chicken on a baking tray lined with baking paper. Bake for 20-25 minutes until the chicken is cooked, turning halfway through cooking.
To assemble the burgers: Cut the brioche buns in half and toast if wished. Spread the bases with a generous amount of Wattie’s Chipotle & Green Jalapeno Burger Sauce. Top each bun with lettuce leaves, tomato slices, sliced gherkins and chicken. Top with the bun lid.
Kraft Kitchen Tips!
Refrigerating the crumbed chicken tenderloins before cooking to ensure the crumb sticks to the chicken.
Swap It Out
Replace the chicken tenderloins with fish fillets – cut into pieces before crumbing.