RACHAEL'S CHICKEN FAJITA BURGERS
2 pounds ground chicken or turkey
1/2 small onion, grated, about 1 ounce
2 tablespoons chipotle chile powder
2 tablespoons Montreal steak seasoning
3 tablespoons cilantro, chopped
Nonstick cooking spray
Combine everything and shape in 6 patties, about 1 inch thick. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Cook the burgers 5 minutes per side or until cooked to your liking. Serve topped with the Seared Peppers and Onions.
Seared Peppers and Onions:
1 tablespoon oil
2 large red or green bell peppers, sliced
1 large onion, sliced, about 6 ounces
2 cloves garlic, minced
1 jalapeño or serrano chile, chopped
3/4 cup green salsa *
2 tablespoons cilantro, chopped
Heat the oil in a large skillet over high heat. Stir-fry the peppers and onion until slightly charred on the edges. Add the garlic and jalapeño or serrano chile. Cook about 1-2 minutes, then add the salsa and cilantro and heat 1 minute longer.
Makes 6 servings
The burgers can be frozen but not the peppers
* One 7-ounce can of green Mexican salsa yields about 3/4 cup.
Per Serving: 390 Calories; 26g Fat; 29g Protein; 10g Carbohydrate; 2.5g Dietary Fiber; 7.5g Net Carbs
This recipe is from Rachael Ray's "30-Minute Get Real Meals", page 46. About the only thing I changed was to leave out the tortillas and I made mine into six patties instead of just four. These burgers are very hot and spicy from the chipotle chili powder, the jalapeño and green salsa. If you'd like them to be milder, leave out the jalapeño and cut way back on the chili powder. The sauce is kind of interesting and different. It's like a combination of sautéed peppers and onions and salsa. Click the photo to see a close-up.
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