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  • The Low Fat Chick 10:18 am on January 21, 2012 Permalink | Reply
    Tags: , , , jalapeno   

    Chipotle Jalapeno Burgers 

    This week at work was mind numbing, as each day was just non-stop. Many of the recipes I share contain multiple ingredients, as I am a big fan of cooking involved recipes because it is therapeutic. But, this week, my mission in life was to get hours of sleep, so a simple recipe to close my week is all I required.  Driving past a burger joint on my lunch hour, I had a craving for a burger. Instead of stopping and indulging in some monstrous, greased up concoction, I always prefer to make my burgers at home with 90% lean ground beef. Do not cook with beef under 90% as these are too fatty. I had a need for spice, so I made a Chipotle Jalapeno Burger. This burger is so spicy, it should come with a disclaimer: Warning! Your mouth will burn with exhilarating bliss! This is a favorite dish of mine, as I top it with fresh onions, lettuce, and just a drop of organic ketchup.


    3 jalapeno peppers, chopped
    3 Chipotle peppers, chopped
    4 oz light cream cheese, softened
    1 lb ground beef, 90% lean
    4 wheat hamburger buns, split


    Preheat broiler on high.

    In a medium bowl, stir together the jalapenos, Chipotle peppers, and cream cheese.

    Divide the ground beef into 8 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 4 of the patties. Top with the remaining patties, pressing the edges together to seal.

    Cook in broiler for about 10 minutes, or until done.

    Serve on buns with your favorite toppings.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.9 ounces).
    Calories 362.09

    % Daily Value
    Calories From Fat (44%) 158.96
    Total Fat 17.69g 27%
    Saturated Fat 7.5g 38%

    • Responsibility199 8:44 am on January 26, 2012 Permalink | Reply

      Oddly, my boys and I were talking burgers yesterday at great length. The odd part, we did so while we were knee deep in chicken wings at our favirite wing joint. We debated at length the perfect burger. One was insistant that 80/20 beef was key. I tend to favor 90/10 as well. And then what cut of ground, just the store bought whatever, or another. We seemed to settle on all ground chuck if you can get it. The we debated cheeses, my oh my how we differ on cheese. Pepper jack fan myself. Buns, the discussion just got silly from there. I usually go bunless when making burgers at home, which I know is against the burger-code to many burger lovers.

      Now your stuffed burger recipe here looks like a winner. Hard to believe bun and all these 1/4 pounders weigh in at under 400 calories. But I trust you, and consider your recipe hijacked!

      • The Low Fat Chick 1:47 pm on January 26, 2012 Permalink | Reply

        Sounds like you all had a yummy conversation! LOL! Yeah, I cannot believe the burger is so low in calories but it is due to the size of the burger. They are about 4 ounces each which is large especially after the bun and all the toppings.

    • nancycg56 10:26 am on February 12, 2012 Permalink | Reply

      I am always looking for new burger recipes ~ this looks awesome!!!!

      • The Low Fat Chick 11:04 am on February 12, 2012 Permalink | Reply

        Thanks! Not only does it taste good, but it is really simple to make too. I really hope you like it. ūüôā

    • Jaylove 3:54 pm on February 28, 2012 Permalink | Reply

      That burger looks very good. Im thinking that 85/10 wouldnt have been to fatty though. However I do understand why you would want to go more lean. Yes, both jalepeno and chipotle is a spicy combination. LOL

      • The Low Fat Chick 8:31 pm on February 28, 2012 Permalink | Reply

        Thank you!! Well, the cheese adds so much moisture that a less fatty meat works better. If you use regular beef you get a sloppy joe effect. LOL! My friend did that and she loved the burger but it fell apart as she ate it. She did say it was fun having such a messy burger. :-p So, try it out. I would love to hear how it went for you, as I know you will love the taste either way. Food is so fun!

    • Jennifer 8:18 pm on March 3, 2012 Permalink | Reply

      This burger was delish! I was a little skeptical of the cream cheese but it was awesome! Thanks!

  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
    Tags: , jalapeno, , , , ,   

    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  


    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa


    • Preheat oven to 375¬įF. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and¬†jalapenos¬†in a large bowl. Add 2 cups water and beat with a whisk till combined.¬†Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter.¬†
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.¬†¬†

    Servings: 9.

    Calories: About 280 per serving.

  • The Low Fat Chick 2:58 pm on October 16, 2010 Permalink | Reply
    Tags: , , jalapeno, , , ,   

    Spicy, Icy Shrimp Enchiladas 

    This week¬†Taste & Create, a cool foodie website that brings together other¬†food bloggers, paired¬†me up with¬†¬†Every Bunny Loves Food.¬† I browsed the recipes on Every Bunny Loves Food’s website and decided to make their enchiladas. When I went to the store, I had¬†the intuition to use shrimp instead of chicken in the recipe. I wanted to use a lighter¬†meat because of all the cheese required.¬†I reduced the amount of cheese, used jalapenos with the seeds included for ultra¬†spicy flavor, substituted¬†parsley, and added a touch of brown sugar for subtle sweetness. The results? An excellent enchilada sauce, which was yummy. Great meal and I will try using the sauce in other recipes.¬† While this dish is served hot, I call it Spicy, Icy Shrimp Enchiladas because of the hot jalapenos,¬†which¬†will make you want to drink something ice cold. I just looove spicy foods!

1 large onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon vegetable oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 tablespoon brown sugar
1 (15 oz.) can  tomato sauce
1 cup water
1 tomato, seeded and chopped
salt, to taste
pepper, to taste
1 pound cooked shrimp, peeled and deveined
1/2 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey jack cheese, divided
2 tablespoons minced fresh parsley
12 (6-inch) soft corn tortillas
Cooking spray

Servings: 4.
Calories: About 550 per serving.

Based on a recipe from everybunnylovesfood.blogspot.com.

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