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I have to say chipotle peppers are wonderful.  Production can pack about one million of those tasty little smoked jalapenos in a can. Okay, maybe more like twenty.  Either way, most recipes call for only one to two chiles, so I store 1-2 (with a little adobo sauce) in plastic snack size bags in the freezer. 

For the last week I’ve been attempting to “clean out” my pantry/refrigerator before moving.  I never like wasting food.  A few days ago I found a whole stash of chipotle peppers from my orange-chipotle salmon soiree at the ranch.  It’s amazing what creativity can come from trying to use only ingredients in your fridge to make dinner.  Along with my peppers I had some frozen corn, a can of black beans, corn tortillas (leftover from fish tacos) and lean ground turkey.  The final product…..you guessed it!  Summer Tostada Burgers with Corn Salsa.  

Great remix of the traditional hamburger on a bun.  Try grilling these up this weekend.  Make the turkey patties and salsa ahead of time for effortless entertaining. Cook up burgers and tostadas while guests or family arrive.  A pleasant, colorful surprise at any bbq.  And so fun to eat! 

SUMMER TOSTADA BURGERS with CORN SALSA

serves 4

  • 16 oz LEAN GROUND TURKEY, 93/7
  • 15 oz BLACK BEANS, rinsed & drained
  • 1 CHIPOTLE CHILE IN ADOBO (with 2 tsp sauce)
  • 3 tsp OLIVE OIL, EXTRA VIRGIN
  • 4 cloves GARLIC, chopped
  • 1/2 tsp CUMIN, GROUND
  • 1/2 tsp CHILI POWDER
  • 5 tbsp FRESH CILANTRO, chopped
  • 2 cups CORN, FRESH OR FROZEN (cooked)
  • 1/2 large GREEN BELL PEPPER, chopped
  • 1/2 cup ONION, chopped
  • 2 small RED TOMATOES, chopped
  • 1 ORANGE, segmented and halved
  • JUICE FROM 1/2 A LIME
  • 2 tsp RED WINE VINEGAR
  • 4 CORN TORTILLAS (6-inch)
  • 4 LETTUCE LEAVES OR GREENS
  • SEA SALT AND PEPPER TO TASTE

1. Combine 1/2 cup black beans, chipotle pepper (with 1-2 t. adobo sauce), 2 garlic cloves (roughly chopped) and 1 t. olive oil in a food processor or blender. Process until smooth.

Add chipotle paste to ground turkey with salt, pepper, cumin, chili powder and 2 Tbsp chopped cilantro.

Mix with hands just until combined. Form mixture evenly into 4 patties (may stop here, cover and refrigerate if making ahead).

2. Preheat an indoor or outdoor grill. Sprinkle a little salt and pepper on both sides of the burgers. Spray or oil the grill and/or burgers. Grill for 5-6 minutes per side, or until turkey is cooked through and no longer pink.

3. To make the salsa combine remaining black beans, green pepper, onion, tomato, orange, corn, 2 minced garlic cloves, 2 t. olive oil, 2 tsp red wine vinegar, lime and orange juice, salt, pepper, and 3 T. chopped cilantro (more or less to taste).

4. Heat corn tortillas in a skillet about 30-50 seconds per side, or until warm and slightly crisp. Top each toasted tortilla with lettuce leaves (optional), 1 chipotle burger and about 1/2 cup corn salsa (will have leftover salsa, but great dip for tortilla chips). Serve flat with a fork or roll up and eat like a taco.  Set out extra corn salsa and chips for leisurely dipping!

VARIATIONS: Use lean ground beef, chicken or mixture for turkey.  Try diced pineapple or peaches for the orange segments.

NUTRITION INFO PER SERVING: 390 calories, 10g fat, 55mg cholesterol, 40g carb, 9g fiber, 10g sugar, 31g protein

Had leftovers the next night on a salad with salsa and spicy pepper hummus – burger was even better the next day!

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