Cheesy Quesadilla Burgers With Red Pepper, Black Beans And Corn
November 6, 2018
Wine Varietal:
Ingredients
4 ounces cream cheese
1/2 Cup mayonnaise
3 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 Cup diced red pepper
1/4 Cup diced red onion
1 diced jalapeno (seeds removed)
2/3 Cup corn kernels
2/3 Cup black beans
1 Cup shredded Monterey jack cheese
3 tablespoons chopped fresh cilantro leaves
For the Burger Patties:
2 Pounds ground chuck
1/2 Cup grated white onion
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro leaves
2 Teaspoons cumin
1 1/2 Teaspoons seasoned salt
1 teaspoon fresh ground black pepper
To serve:
6 large tortillas
6 slices pepper jack cheese
1 Cup crushed chili cheese corn chips
2 tablespoons olive oil
Cilantro for garnish
Instructions
In a medium bowl, beat together cream cheese and mayonnaise.
Add garlic, salt, pepper, red pepper, red onion, jalapeno, corn, black beans, cheese and cilantro.
Stir to combine.
Cover bowl with plastic wrap and refrigerate until ready to use.
To make the burger patties, gently combine chuck, grated onion, garlic, cilantro, cumin, seasoned salt and pepper. Divide into 6 portions, and form each into a 3/4-inch thick patty. Grill the burgers on the preheated grill pan over medium-high, turning once, until medium rare, about 3-4 minutes per side.
During the last minute of cook time, top each with a slice of pepper jack cheese.
To assemble the burgers, place tortillas on work surface.
Spoon three tablespoons of corn mixture on top of each tortilla.
Then sprinkle with an even amount of crushed corn chips. Place a burger patty on top of each tortilla.
Wrap tortilla to enclose burger.
Secure tortilla with tooth picks and brush with olive oil.
Place tortillas on grill and cook 2 minutes on each side until grill marks form.
Remove burgers from grill with tongs and place on cutting board.
Cut in half diagonally and place each on a serving plate.
Garnish with cilantro.
Recipe serves 6 and can be prepared in less than one hour.
