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Pepper & Jack Smothered Cheeseburgers

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. —Deborah Biggs, Omaha, NE

4 ServingsPrep: 30 min. Bake: 25 min.

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

For glaze, combine the salad dressing, lime juice and chipotle pepper
in a blender; cover and process until blended. Set aside.

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Pepper & Jack Smothered Cheeseburgers (continued)

Directions (continued)

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. 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.
Meanwhile, in a large skillet, saute peppers and onion in oil until
crisp-tender. Remove from the heat; stir in cilantro and salt.
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.

Nutrition Facts: 1 burger equals 581 calories, 36 g fat (9 g saturated fat), 98 mg cholesterol, 1,113 mg sodium, 38 g carbohydrate, 4 g fiber, 30 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.