Ingredients
1/2 cup honey mustard salad dressing1 tablespoon lime juice1 tablespoon minced chipotle pepper in adobo sauceBURGERS:1 egg white, beaten1/4 cup crushed tortilla chips3 tablespoons minced seeded jalapeno peppers1/2 teaspoon salt1 pound ground chickenTOPPINGS:2 poblano peppers, julienned2 Anaheim peppers, julienned1 medium sweet red pepper, julienned1 small onion, halved and sliced2 tablespoons canola oil3 tablespoons minced fresh cilantro1/4 teaspoon salt4 slices pepper Jack cheese4 hamburger buns, split
Preparation
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.
