RECIPES: Recipe Details
Poppin’ Jalapeño Burger Wraps
Jalapeño Popper Dressing:
18 medium fresh jalapeños, halved lengthwise, stems and seeds removed
oil to oil grill pan
1 16 ounce tub light cream cheese, at room temperature
3/4 cup shredded Mexican 4-cheese blend
3 large ripe Hass avocados, peeled, seed removed, coarsely mashed
1 small red onion, minced
2 tablespoons cilantro, finely chopped
1-2 serrano chiles (depending on the degree of heat desired), stems and seeds removed,
juice of 1 lime (about 1 tablespoon)
½ teaspoon Tabasco® Chipotle Pepper Sauce
¾ teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 tablespoons Colavita® All Natural Canola Oil, warm
1 large fresh jalapeño, minced
1 large clove garlic, minced
1 medium yellow onion, finely diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 pounds ground chuck, no more than 85% lean
oil to oil grill rack
12 wrap-sized flour tortillas
Approximately an hour before grilling, in a large mixing bowl, combine warm canola oil and minced jalapeño and garlic. Cover and set aside.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make jalapeño popper dressing, brush a vegetable grilling pan (one with holes or slots--if you do not have such a pan, the top part of an oven broiler pan can serve this purpose) with oil, place pan on heated grill, allow to heat for about 5 minutes. Place jalapeños cut side down on heated grill pan, grill 3-5 minutes or until peppers barely begin to char. Turn peppers and repeat. Remove peppers to cutting board and chop coarsely. In a medium bowl, combine cream cheese, 4-cheese blend and chopped jalapeños. Mix thoroughly. Set aside.
For guacamole, in another medium bowl combine all guacamole ingredients except avocado. Add avocado and mix well. Cover with plastic wrap touching the avocado to prevent browning. Set aside.
To make the patties, to bowl containing canola oil with garlic and jalapeño add ground chuck, onion, and salt and pepper. Mix, preferably with your hands, or with a fork. Avoid over-mixing. Divide the mixture into 12 equal portions and form into long patties resembling a small flattened zucchini, each with an anti-bulging thumb divet on each end.
Brush grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4 more minutes for medium.
To assemble the burger wraps, spread the center of each tortilla with a generous dollop of the jalapeño popper dressing and a generous dollop of guacamole, place a patty on top of each, and fold the tortilla over to make a roll.
18 fresh jalapeños may seem like a recipe for a very hot burger, but grilled, mixed with cheese, and paired with a moist beef patty and smooth, cool guacamole, they add just the right kick.
In the late summer and early fall, signs up and down the streets of Denver announce "Hatch chili war", and the air is redolent with the enticing smell of roasting chili peppers. When the jalapeños in this recipe are roasting on the grill, you can close your eyes and transport yourself by smell to the parking lot of Mile High Stadium and some of the most delicious tailgating anywhere. . .