Southwestern Chicken Burgers Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red or yellow bell pepper
1 pound ground chicken
3/4 cup fresh bread crumbs
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
2 teaspoons chopped jalapeno chile
2 teaspoons fresh lime juice
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
4 crusty rolls -- split and toasted
Prepared salsa -- tortilla chips and
lime wedges, for garnish

Here's a lean cheeseburger sure to please even avid beef lovers.
Jalapeno chiles, cilantro and lime give these thick, juicy patties plenty of
kick--and because the burgers are topped with roasted bell pepper,
they don't need much melted cheese to satisfy.
1. Heat broiler. Line broiler pan with foil. Place bell pepper on
pan and broil 5 inches from heat 15 minutes, turning once halfway through,
until evenly charred. Wrap pepper in foil and let stand until cool 15
minutes.
Peel, seed and cut pepper into 4 pieces; set aside.
2. Meanwhile, combine chicken, bread crumbs, cilantro, shallots,
jalapeno, lime juice and salt in a large bowl. Shape into four 1/2-inch-thick
patties; transfer to a plate. Cover patties and refrigerate until
firm, about 10 minutes.
3. Broil patties 15 minutes, turning once halfway through, until
meat
thermometer inserted in center of each patty reaches 160 degrees.
Top each
patty with piece of roasted pepper; divide cheese and sprinkle over
tops.
4. Broil patties 1 minute more, until cheese is bubbly. Place
burgers on bottom halves of rolls; top with remaining halves. Garnish with
salsa, tortilla chips and lime wedges, if desired. Makes 4 servings.
Prep time: 15 minutes plus standing
Broiling time: 16 minutes
Degree of difficulty: easy
PER SERVING: Calories 480, Total Fat 21.5 g, Saturated Fat 8 g,
Cholesterol 125 mg, Sodium 887 mg, Carbohydrates 37 g, Protein 34 g,
Calcium 309 mg, Fiber 2 g
DAILY GOAL
Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M)
Saturated Fat 20 g or less (F), 23 g or less (M)
Cholesterol 300 mg or less
Sodium 2,400 mg or less
Carbohydrates 250 g or more
Protein 55 g to 90 g
Calcium 1,000 mg (F), 1,000 mg (M)
Fiber 20 g to 35 g