1 tablespoon chipotles in adobo prepared canned (from the can of chipotle peppers in adobo or make your own Chipotles En Adobo/ Chipotles Chili in Adobo Sauce)
1 adobo seasoning finely minced seeded for less heat and plus 2 tablespoon chipotle sauce ( )
2 tablespoons parsley fresh divided chopped for burgers ( )
2 garlic clove minced
1 lb ground beef (vegetarians use tvp as described in the description)
1 juice of lime
5 ounces monterrey jack cheese
1 teaspoon olive oil
1 onion sweet sliced for salsa below
0.5 teaspoon oregano
4 ounces refried beans fat-free
1 ounce cream light fat free sour
1 pinch sugar
1 teaspoon tequila
1 tomatoes diced fine
40 tortilla chips (use No trans fat)
Equipment
frying pan
baking sheet
oven
Directions
Caramelized Adobo Onions:.
Heat the oil over medium high heat.
Add onions and reduce the heat to medium-low.Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.Meanwhile make Tomato and Avocado Salsa:.
Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.TEXotic-MEXotic BURGERS:.Preheat oven to 375F.
Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.Enjoy these finger licking good burgers!Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.
