A very fresh-tasting salad gets the perfect flavor boost from little portions of the creamy blue cheese delicacies. This is the salad that, alone, cannot possibly make me happy for supper. Enjoy your meal!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 chicken burgers |
Ingredients
- 1 jalapeno pepper, halved, divided
- 1 small red bell pepper, halved, divided
- 1 small red onion, halved, divided
- 2 pounds ground chicken
- ¼ cup chopped fresh cilantro
- 1 ½ teaspoons adobo seasoning (such as Goya®)
- 1 teaspoon ground cumin
- ½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
- 8 slices pepper Jack cheese
- 1 avocado, sliced
- 8 tablespoons Mexican-style sour cream, or to taste
- 8 hamburger buns, split
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice 1/2 of the jalapeno pepper, 1/2 of the bell pepper, and 1/2 of the onion into rings for topping. Set aside.
- Combine ground chicken and cilantro in the bowl of a food processor; season with adobo seasoning, cumin, and Mexican seasoning. Add remaining peppers and onion. Pulse until mixture is combined. Shape into 8 burgers.
- Place burgers on a rimmed baking sheet lined with a drip tray.
- Bake in the preheated oven for 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place 1 slice of pepper Jack cheese on top of each burger. Add onion, bell pepper, and jalapeno slices on top.
- Spread Mexican sour cream onto each hamburger bun. Top with a chicken burger and serve immediately.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 8 g |
| Sodium | 422 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |