Santa Fe Fajita Burger Recipes

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FAJITA BURGER WRAPS



Fajita Burger Wraps image

This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. -Antonio Smith, Canal Winchester, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound lean ground beef (90% lean)
2 tablespoons fajita seasoning mix
2 teaspoons canola oil
1 medium green pepper, cut into thin strips
1 medium red sweet pepper, cut into thin strips
1 medium onion, halved and sliced
4 flour tortillas (10 inches)
3/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add peppers and onion; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.

Nutrition Facts : Calories 533 calories, Fat 23g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1190mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

FAJITA BURGER WITH GUACAMOLE



Fajita Burger with Guacamole image

Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons sour cream
2 ripe avocados
1 tablespoon lime juice
Several dashes hot sauce
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 tablespoons vegetable oil, plus more for the grill grates
2 bell peppers (any color is fine), thinly sliced
1 onion, halved and thinly sliced
1 jalapeno, seeded and thinly sliced
1 tablespoon plus 1 teaspoon chile powder
1 1/2 pounds ground beef chuck (80/20)
Four 1-ounce slices pepper jack cheese
4 hamburger buns, split

Steps:

  • Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
  • Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
  • Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
  • Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
  • Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
  • Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.

SANTA FE BURGER



Santa Fe Burger image

This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
  • To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
  • Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
  • Toasted Burger Buns
  • I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

SANTA FE BURGER



Santa Fe Burger image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
3 tablespoons canola oil
Kocher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Burgers:;
  • Queso sauce:;
  • 1.Preheat the oven to 375 degrees F
  • 2.Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then finely dice it.
  • 3.To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat, add the cheese and whisk until melted. Season with salt and pepper and keep warm.
  • 4.Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Heat a gas grill to high. Brush the burgers with remaining 2 tablespoons of canola oil and grill until desired doneness is reached.
  • 5.Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, some of the poblano, and the chips. Cover with the bun tops and serve immediately.

SANTA FE BURGER



Santa Fe Burger image

This was made as a demonstration for the 25th Anniversary at our local Sam's Club this weekend. I have not made them yet, but tried the ones they made and it was wonderful!! Will definitely be making when it warms up and we can BBQ and picnic outside...

Provided by AZPARZYCH

Categories     < 60 Mins

Time 45m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 15

1 lb ground beef
4 hamburger buns
2 cups shredded lettuce
3 tablespoons grill seasoning
1/2 cup tortilla chips
1 tomatoes (sliced)
1/2 cup jalapeno
1/2 cup guacamole
4 slices provolone cheese
1/2 cup mayonnaise
2 tablespoons taco seasoning
2 cups sweet onions
2 tablespoons olive oil
2 tablespoons salted butter
2 tablespoons sugar

Steps:

  • Southwestern Mayonnaise: Mix 1/2 cup mayonnaise and 2 Tbs taco seasoning.
  • Caramelized Onions: Heat oil and butter over medium heat; add onions stirring constantly until soften approximately 3-5 minutes. Add sugar and continue stirring and cook until onions start browning; approx 15-20 minutes.
  • Combine ground beef and jalapeños and shape into 4 patties and then sprinkle with grill seasoning.
  • Grill burgers for 10 minutes and flip half way through. During the last minute place a slice of provolone on each patty.
  • Assemble burger: Spread each bottom bun with 2 Tbs mayonnaise and caramelized onions. Sprinkle with crushed tortilla chips and put burger patty on top. Add guacamole, lettuce and tomato slices to top bun.

Nutrition Facts : Calories 773.5, Fat 49.6, SaturatedFat 18.1, Cholesterol 119.3, Sodium 916.5, Carbohydrate 48, Fiber 3.6, Sugar 16.1, Protein 34.4

SANTA FE FAJITA BURGER



Santa Fe Fajita Burger image

Make and share this Santa Fe Fajita Burger recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 no cholesterol flour tortillas, 6 inches
1 lb ground turkey or 1 lb ground chicken, divided into 4 burgers
4 teaspoons reduced-sodium taco seasoning mix
olive oil flavored cooking spray
3 small bell peppers, seeded and cut into rings (red, yellow, green)
1 small onion, thinly sliced
1/2 cup prepared bean dip
1/4 cup nonfat sour cream
4 sprigs fresh cilantro (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Wrap tortillas in aluminum foil and warm in oven about 10 minutes.
  • Meanwhile, sprinkle each burger with 1 teaspoon taco seasoning.
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  • Add burgers; brown 1 minutes on each side.
  • Reduce heat to medium-low; cook 5 minutes longer, or until burgers are cooked thoroughly.
  • Remove burgers and keep warm.
  • In same skillet, saute peppers and onions about 3 minutes or until slightly softened.
  • To serve, spread hot tortillas with bean dip; top each tortilla with burger, peppers and onion.
  • Top with a dollop of sour cream and a sprig of cilantro.

Nutrition Facts : Calories 294.2, Fat 11.3, SaturatedFat 3, Cholesterol 79.8, Sodium 270.5, Carbohydrate 22, Fiber 2.2, Sugar 3.8, Protein 26.2

SANTA FE CHICKEN OR STEAK FAJITAS



Santa Fe Chicken or Steak Fajitas image

I got this out of the TV guide back in the early 90's I believe its a Sargento recipe, but none the less its really great! Just remember to let sit overnight!

Provided by Spyder-man

Categories     Poultry

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breasts (leave whole) or 1 -2 lb flank steak (leave whole)
4 slices red onions, cut in 1/4 inch thick slices
2 tablespoons olive oil
2 tablespoons lime juice
2 bell peppers, sliced in half (use different colored ones!)
2 garlic cloves, minced
3/4 cup freshly made salsa (or if desperate use canned)
56 inches flour tortillas
1 cup fancy shredded cheddar cheese

Steps:

  • Combine meat, oil, lime juice, onion, peppers, garlic and salsa in a sealed plastic bag.
  • Marinate overnight in fridge.
  • Grill or broil meat and veggies 4-5 inches from heat source for 5-8 minutes per side.
  • Bring the marinade to a boil for 2 minutes.
  • Cut meat into thin strips.
  • Cut veggies into thin strips.
  • Divide among the tortillas and drizzle with a little marinade.
  • Sprinkle with cheese and roll up.
  • Top with sour cream and more salsa if desired.

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