Cajun chicken burgers

I will admit I have a small obsession with Mexican food. Ok so this isn't strictly Mexican but it is amazing. It's a good job my poor, long suffering husband likes it too. In fact he wasn't really that bothered until we went to Wahaca about 18 months ago. Since then, and following my Thomasina Miers book purchase he's been well and truely on board. I've even managed to persuade the small people of the joys of enchiladas and fajitas !

This was originally an idea I got from BBC Good Food but never one to follow a recipe to the letter I had to tweak. There are several parts to this recipe, I'll post the recipes for salsa and guacamole on a separate entry as it would be perfectly acceptable to use (good) shop bought alternatives.

CAJUN CHICKEN BURGERS

serves 2

2 skinless boneless chicken breasts
Cajun spice (I used Schwartz)
Olive oil
2 Ciabatta rolls
Slices of cheese - I just took slices off a block of cheddar but Monterey Jack or even Mexicana would be good
Salsa, guacamole & sour cream

I made my own salsa and guacamole but as stated above shop bought would be fine too

Beat the breasts flat and then sprinkle the spice mix over both sides. Drizzle with the oil and bake at 200C for 25 minutes
Heat the rolls and then split. You may need a little sour cream to stick the chicken to the roll !
After resting, slice the chicken on the diagonal and pile on the rolls and add the cheese
Spoon over the sauces. I was rather over generous in the above photo which caused all kinds of messiness !
Put the top back on the roll and serve with whatever you see fit.

I served with corn on the cob and crispy potato slices from Waitrose. It was so delicious but left a fiery mouth burn !!