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

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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. —Deborah Biggs, Omaha, NE
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
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 each: 581 calories, 36g fat (9g saturated fat), 98mg cholesterol, 1113mg sodium, 38g carbohydrate (11g sugars, 4g fiber), 30g 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.

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