Wednesday, May 25, 2016

Chicken Chorizo Burger with Poblano Peppers

1/4 cup canola oil, plus 2 TBS
3 poblano peppers, sliced in steps
1 large onion, sliced in strips
2 garlic cloves, minced
6 chicken (boneless/skinless) thighs, seasoned with salt and pepper
1/8 tsp salt
1/8 tsp pepper
8 ozs Mexican Cheese Blend Cheese
6 sandwich buns, toasted
6 corn tortilla, cut into squares
16 ozs chorizo, molded into 6 patties

Cilantro Sauce Ingredients:
1 small head cilantro
1 garlic clove
1/2 cup sour cream
1 lime, juiced
1/2 tsp cider vinegar
1/8 tsp salt
1/8 tsp pepper

1.  Heat 1/4 cup oil in skillet on med/high heat.  Add sliced poblano peppers and onions.  Season with salt and pepper.  Cook until soft (approx. 10 mins).  Add garlic.  Stir.  Sauté for additional 3 mins.  Add chicken thighs to skillet.  Open up and lay flat.  Season with salt and pepper.  Sauté until golden brown, approx 10 min.  Flip and brown other side.  Scoop peppers and onions and place on top of chicken.  Add cheese to top of veggies.  Cover and turn off burner.
2.  In separate skillet add 2 TBS canola oil.  Trim off edges of tortilla, making square pieces.  Place in skillet and toast on both side.  Place on paper towels to absorb excess oil until ready to use.
3.  In small skillet add chorizo patties.  Sauce on both sides until done.  Approx. 5 mins on each side.
4.  To make cilantro sauce:  Add all ingredients to medium size food processor.  Blend well.
Makes 6 Sandwiches

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