1 yellow bell pepper, julienned fajitas sized strips
1/2 white onion, julienned fajitas sized strips
1 teaspoon lime juice
Guacamole
3 avocados
1/4 red onion, diced
1 roam tomato, diced
2 cloves garlic, minced
1 Tablespoon lime juice
1 Tablespoon cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon cumin
Pepitas
1/4 teaspoon olive oil
1/2 Cup raw pepitas
1/8 teaspoon salt
1/8 teaspoon pepper
Other Toppings
Monterey Jack Cheese
6 bakery hamburger Brioche buns
1 Cup Queso Fresco, crumbled
6 Tablespoons Mexican Crema
Instructions
-To prep chicken burgers – Mix up fajita seasoning. Put ground chicken in medium bowl and add seasoning & lime juice. Place bowl in refrigerator until ready to use (this makes for easier patty forming)
-For Fajita Peppers – In a saute pan heat up your 1 Tablespoon olive oil. Add in all bell peppers and onion. Cook on medium heat stirring occasionally until soft (about 15 min) Toss in lime juice. Set aside.
-For guacamole – Mash avocados in medium bowl. Add in red onion, tomato, garlic, lime juice, cilantro, salt, & cumin. Stir together well. Set aside.
-For pepitas – Heat olive oil in small saute pan. Add pepitas, salt & pepper. Toss in pan and let toast for about 5 min. Set aside.
-To cook chicken patties – form 6 patties and set on foiled pan. Pre-heat grill to medium/high heat and cook 5 min each side or until internal temp reaches 165. Top with Monterey Jack cheese, shut grill, and let melt for 1 min. Place buns on grill for 30sec or lightly toasted. Remove and set aside.
-To build burger – lay bottom bun down, spread 1/2 Tablespoon Mexican crema, place chicken burger topped with Monterey Jack cheese, place fajitas peppers & onions, scoop on guacamole, sprinkle pepitas & queso fresco, spread 1/2 Tablespoon Mexican crema on to top bun, place top bun on burger.
