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Pepper & Jack Smothered Cheeseburgers

Total Time

Prep: 30 min. Bake: 25 min.


4 servings

Updated: Oct. 23, 2022
To add a little bite to your burgers, just add peppers. The cheesy pepper-onion topping and chipotle glaze lend the chicken patties Southwestern flair. —Deborah Biggs, Omaha, NE


  • 1/2 cup honey mustard salad dressing
  • 1 tablespoon lime juice
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1 egg white, beaten
  • 1/4 cup crushed tortilla chips
  • 3 tablespoons minced seeded jalapeno peppers
  • 1/2 teaspoon salt
  • 1 pound ground chicken
  • 2 poblano peppers, julienned
  • 2 Anaheim peppers, julienned
  • 1 medium sweet red pepper, julienned
  • 1 small onion, halved and sliced
  • 2 tablespoons canola oil
  • 3 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • 4 slices pepper Jack cheese
  • 4 hamburger buns, split


  1. 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. Place in a greased 15x10x1-in. baking pan.
  3. Bake at 375° for 9-11 minutes on each side or until a 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.

Nutrition Facts

1 each: 581 calories, 36g fat (9g saturated fat), 98mg cholesterol, 1113mg sodium, 38g carbohydrate (11g sugars, 4g fiber), 30g protein.

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