Ingredients Jump to Instructions ↓

  1. 1/2 cup honey mustard salad dressing

  2. 1 tablespoon lime juice

  3. 1 tablespoon minced chipotle pepper in adobo sauce


  5. 1 egg white, beaten

  6. 1/4 cup crushed tortilla chips

  7. 3 tablespoons minced seeded jalapeno peppers

  8. 1/2 teaspoon salt

  9. 1 pound ground chicken


  11. 2 poblano peppers, julienned

  12. 2 Anaheim peppers, julienned

  13. 1 medium sweet red pepper, julienned

  14. 1 small onion, halved and sliced

  15. 2 tablespoons canola oil

  16. 3 tablespoons minced fresh cilantro

  17. 1/4 teaspoon salt

  18. 4 slices pepper Jack cheese

  19. 4 hamburger buns, split

Instructions Jump to Ingredients ↑

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

  3. 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.

  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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