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
Total TimePrep: 30 min. Bake: 25 min.
- 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
- For glaze, combine the salad dressing, lime juice and chipotle pepper in a blender; cover and process until blended. Set aside.
- 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 15x10x1-in. baking pan.
- Bake at 375° for 9-11 minutes on each side or until a 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 581 calories, 36g fat (9g saturated fat), 98mg cholesterol, 1113mg sodium, 38g carbohydrate (11g sugars, 4g fiber), 30g protein.
Originally published as Smothered Chile Chicken Cheese Burgers in Country Woman August/September 2009