French Mex toast….


This is an open faced Cinnamon sugar French toast on the bed of sweet and spicy ripe mango & avocado salsa along with Mexican chipotle chile & adobo sauce marinaded grilled chicken breast with crumbled chocolate covered bacon to give it some crunch …
Vegetarians can marinade paneer Or Tofu in chipotle sauce and bacon can be replaced with crispy french fries or onion rings for that extra crunch …


This recipe is created in four parts ….

Mango salsa

– 1 large ripped mango , peeled and diced
– 1/2 avocado, diced
– 1/4 medium red onion, chopped
– 1/4 cup Cilantro leaves, chopped
– 1 tbs chili flakes or to taste
– juice of 1 lime or too taste
1/2 Jalapeño minced
1tsp fresh cumin powder


1. Dice mangoes into quarter inch cubes.

2. Mix all the ingredients in a bowl .

Add chopped Cilantro leaves.

5. Mix lime juice with the fruits and serve chilled.



8 slices bacon, thick cut, cooked crisp and cooled .
1 1/2 bars semisweet chocolate, chopped (recommended: Ghirardelli)


Melt both the semisweet chocolate double boilers. Whisk until completely smooth. Remove from the heat.

Dunk the bacon into the semisweet chocolate and make sure it is completely coated. ( alternatively With pastry brushes, coat bacon on both sides with melted coatings) lay on a parchment or waxed paper lined plate or tray. Repeat with all the bacon slices. Put in the refrigerator to set, about 20 to 30 minutes before serving …



This marinade gives its firepower to chipotle chiles, which are smoked jalapeños. I have used canned chipotles in adobo, so you can add some of the sauce from the can to the mixture. This marinade also goes well with pork and beef ..


8-10 dried ancho chiles, soaked at least 3 hrs or overnight in warm water( 1/4 c. Ancho Chili Pepper powder (such as McCormick brand) may be substituted for the dried Ancho chiles. Skip step 1 and add the powder with the other spices in Step 3.)
2-3 chipotle peppers in adobo sauce ( gives delicious smoky flavor).
1 medium red onion, coarsely chopped
6 cloves garlic
2 tsp. cumin
Salt 1 tsp or as per taste
2 tsp. dried oregano
Salt and freshly ground black pepper
½ c. Cooking oil, divided
boneless, skinless chicken breast, trimmed ( this paste is good for around 5Lbs or 2 kgs of chicken )

Split open each softened ancho chile and rinse the inside to the stem and remove seeds . Place in the bowl of a food processor or blender.

Strain adobo sauce into a small bowl, discarding peppers or reserving for another use. Press down on the peppers to extract as much liquid as possible . For spicy dish, add chipotle pepper to taste. Add strained liquid to the food processor

Add onion, garlic, cumin, oregano, 5 tsp. salt, and 2 tsp. pepper to the food processor. Pulse several times until a coarse paste is made .

Pour ¼ c.oil through the feeding tube and continue to process until smooth. You should have around two cups of marinade. Reserve one cup for use and freeze the remaining for future use.

Place the chicken in a large freezer-safe plastic bag. Spoon in the marinade, close the bag, and rub the chicken until all chicken is evenly coated with the marinade . Place the plastic bag in a dish and refrigerate at least 2 hours or overnight.

To cook, preheat cast iron skillet over medium-high heat. Coat with 2 Oil . Grill the chicken in batches, turning occasionally until the internal temperature reaches 160°F on a thermometer .

Remove to a cutting board and chop into pieces. Season to taste with salt.


Cinnamon Sugar Crusted French Toast

1/4cup Granulated Sugar
1 tablespoons ground Cinnamon
2 whole Eggs
1/2 cup milk
1 teaspoon Pure Vanilla Extract
1 pinch Salt
6 slices thick bread slices
Butter for the griddle

Method :

Preheat a griddle or non-stick pan over medium heat.

Spread with a little butter before laying down the French toast slices.

Combine the cinnamon and sugar in a small bowl and set aside

In a shallow dish whisk together the eggs, milk, vanilla extract and kosher salt.

Dip both sides of the bread in the egg/ milk mixture . Sprinkle one side of the bread with the cinnamon and sugar mixture.

Once the griddle is hot; place the french toast, cinnamon-sugar side down, and cook for 4-5 minutes or until a sugary crust forms..


Take a tablespoon of Mango Salsa and spread on your plate .
Now add a french toast slice . Add one grilled chicken breast ( whole or sliced ) & again top with another tablespoon of Mango salsa along with crumbled or whole Chocolate covered bacon strips … or make a sandwich and Enjoy !!!





  1. Wow- what a challenge to make a dish that could be a starter, main AND a dessert!! I think you did it with this one- so many layers of flavor. Thanks for sharing at FF!! Hope you are enjoying the party!! 🙂 Josette

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