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Cheesy Jalapeño Burgers

This recipe is sure to get your mouth watering. A jalapeño stuffed with cream cheese in a burger and grilled to perfection. Want more? Smother with a spicy cheese sauce.

  • 30
    min
  • 4
    SERVINGS
  • 270
    Cal
  • 25 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup prepared thick-and-chunky salsa
  • 4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
  • 1/4 cup prepared salsa con queso
  • 1/4 cup chopped fresh plum tomato
  • 2 tablespoons sliced pitted ripe olives
Garnish:
  • Prepared thick-and-chunky salsa (optional)

Cooking:

  1. Combine Ground Beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.

  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

266 CALORIES

0 % *

5.3g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 266 Calories; 117 Calories from fat; 13g Total Fat (5.3 g Saturated Fat; 0.2 g Trans Fat; 0.9 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 85 mg Cholesterol; 412 mg Sodium; 14 g Total Carbohydrate; 0.9 g Dietary Fiber; 25 g Protein; 2.9 mg Iron; 334 mg Potassium; 5 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.5 mg Zinc; 18.8 mcg Selenium; 75 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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