Chicken Fajita Burgers

These are really good. Quick and easy. Based on Rachel Ray with some changes.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 burgers

Ingredients

• Burger

• 1 1⁄3 lbs ground chicken
• 3 -5  drops  hot sauce
• 2 -3  tablespoons  chopped cilantro
• 1  tablespoon  ground  dried chipotle powder, a palm full (smoky flavor)
•  extra virgin olive oil, for drizzling
• 4  slices monterey jack pepper cheese

• Seared onions and peppers

• 1  tablespoon extra virgin olive oil, 1 turn of the pan
• 2  bell peppers (red or green-seeded and thinly sliced lengthwise)
• 1  medium yellow onion, thinly sliced lengthwise
• 1  jalapenos or 1  serrano pepper, seeded and chopped

• Remaining ingredients

• 4  crusty  rolls
•  sour cream
•  salsa (optional)

Directions

1. Combine chicken, chipotle powder, cilantro, hot sauce. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Top with cheese to melt. (Grill or cook indoors.).
2. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes.
3. Spread sour cream on insides of buns. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
4. Can also top with salsa.