Kickin’ Chicken Fiesta

Kickin’ Chicken Fiesta

Wine Varietal:


  • Burger
  • 2 Pounds ground chicken
  • 2/3 Cup Franks Red Hot sauce
  • 2 Tablespoons ranch powder mix
  • Stuffing
  • 4 ounce container crumbly blue cheese
  • The Spread
  • 2/3 Cup ranch dressing
  • 2 Tablespoons Franks red hot sauce
  • Toppings
  • 3.5 ounce bag tri-color tortilla strips
  • 2 avocados
  • 4 ounce jar mild banana peppers
  • 8 ounce brick white sharp cheddar
  • Bun
  • Kaiser roll
  • 4 Tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder


  • Preheat grill and turn to low when hot
  • In a medium bowl place ground chicken. Add hot sauce and ranch powder and mix until all ingredients are combined. Divide into 6 equal portions. Pull apart each burger and flatten one half. Add 1 tablespoon of blue cheese to the flattened half and spread the crumbles onto burger; leaving the sides without cheese in order to make a seam. Flatten the other half to cover the bottom and create a patty. Press until sealed.
  • Cook each burger 6-8 minutes per side. Top with cheddar and melt about 1-1.5 minutes.
  • Melt butter on stove top and mix in garlic and salt. Using a basting brush, coat the inside and outside of the bun and place on the grill until golden brown
  • Peel and take seed out of the avocado, then slice into 5 slices, each side lengthwise
  • Mix the ranch dressing and the hot sauce until well combined
  • Assembly
  • Place the burger on the bun, add 3-4 banana peppers and 3 slices of avocado. Generously add the spread to the top of the bun and add a handful of the tortilla strips. Place the bun on top and
  • serve with Sutter Home White Zinfandel. Enjoy!
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