Pepper & Jack Smothered Cheeseburgers |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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To add a little bite to your burgers, just add peppers. The cheesy pepper-onion topping and chipotle glaze lend the chicken patties Southwestern flair. âDeborah Biggs, Omaha, NE Ingredients:
1/2 cup honey mustard salad dressing |
1 tablespoon lime juice |
1 tablespoon minced chipotle pepper in adobo sauce |
burgers: |
1 egg white, beaten |
1/4 cup crushed tortilla chips |
3 tablespoons minced seeded jalapeno peppers |
1/2 teaspoon salt |
1 pound ground chicken |
toppings: |
2 poblano peppers, julienned |
2 anaheim peppers, julienned |
1 medium sweet red pepper, julienned |
1 small onion, halved and sliced |
2 tablespoons canola oil |
3 tablespoons minced fresh cilantro |
1/4 teaspoon salt |
4 slices pepper jack cheese |
4 hamburger buns, split |
Directions:
1. For glaze, combine the salad dressing, lime juice and chipotle pepper in a blender; cover and process until blended. Set aside.
2. In a large bowl, combine the egg white, tortilla chips, jalapenos and salt. Crumble chicken over mixture and mix well. Shape into four patties. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 165° and juices run clear, basting occasionally with glaze.
4. Meanwhile, in a large skillet, saute peppers and onion in oil until crisp-tender. Remove from the heat; stir in cilantro and salt.
5. Top burgers with pepper mixture and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns. Yield: 4 servings.
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