Pepper & Jack Smothered Cheeseburgers Recipe
Pepper & Jack Smothered Cheeseburgers Recipe photo by Taste of Home

Pepper & Jack Smothered Cheeseburgers Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4 servings


  • 1/2 cup honey mustard salad dressing
  • 1 tablespoon lime juice
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1 egg white, beaten
  • 1/4 cup crushed tortilla chips
  • 3 tablespoons minced seeded jalapeno peppers
  • 1/2 teaspoon salt
  • 1 pound ground chicken
  • 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

Nutritional Facts

1 burger equals 581 calories, 36 g fat (9 g saturated fat), 98 mg cholesterol, 1113 mg sodium, 38 g carbohydrate, 4 g fiber, 30 g protein.


  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pepper & Jack Smothered Cheeseburgers in Country Woman August/September 2009, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pepper & Jack Smothered Cheeseburgers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image