Avocado Toast With Chipotle Mayo, Cotija Cheese, Cilantro, and Lime Recipe

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Vicky Wasik

This Mexican-inspired take on avocado toast gets its acidity from fresh lime juice and a dash of creamy heat from homemade chipotle mayo. It's all topped off with a layer of salty, crumbly Cotija cheese and a generous dose of grassy cilantro.

Recipe Details

Avocado Toast With Chipotle Mayo, Cotija Cheese, Cilantro, and Lime Recipe

Prep 5 mins
Cook 5 mins
Active 5 mins
Total 10 mins
Serves 1 serving
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Ingredients

  • 1 slice country or sandwich bread, approximately 1/2 inch thick

  • Extra-virgin olive oil

  • 1/2 medium pitted and peeled Hass avocado

  • 1 tablespoon (15 ml) chipotle mayonnaise, plus more to taste (see note)

  • Lime juice to taste, from 1/2 lime

  • 1 tablespoon (15 g) cotija cheese, plus more to taste

  • Finely chopped fresh cilantro, for garnish

Directions

  1. Lightly brush bread with extra-virgin olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add chipotle mayonnaise (see note). Squeeze on lime juice and sprinkle with Cotija cheese and cilantro. Serve.

Notes

The volume of each ingredient will depend on the size of your bread and personal preference. Apply to taste. You can use a squeeze bottle to drizzle the chipotle mayonnaise onto the toast, or mix it straight into the avocado for an equally flavorful result, though slightly less attractive presentation.

Nutrition Facts (per serving)
688 Calories
43g Fat
69g Carbs
15g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 688
% Daily Value*
Total Fat 43g 55%
Saturated Fat 8g 41%
Cholesterol 21mg 7%
Sodium 709mg 31%
Total Carbohydrate 69g 25%
Dietary Fiber 16g 59%
Total Sugars 18g
Protein 15g
Vitamin C 57mg 286%
Calcium 194mg 15%
Iron 5mg 25%
Potassium 1253mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)