Kickin’ Chicken Fiesta
Ingredients
- 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
Instructions
- 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!
