Cheesy Chicken Taco Baked Potato
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2.5g||13%|
|Total Carbs 24g||8%|
|Dietary Fiber 1g||4%|
|Vitamin A 6%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 smalltomato, seeded and sliced
3 tbsp.chopped shallots
2 tbsp.fresh basil, chopped
2 tsp.Worcestershire sauce
1/8 tsp.black pepper
4 chunks low-moisture mozzarella (1/2-ounce)
4 hamburger rolls
Mozzarella slices, optional
Tomato slices, optional
Lettuce leaves, optional
Fresh basil leaves, optional
In a medium-sized bowl, combine the ground chicken, tomato, shallots, basil, Worcestershire sauce, salt and pepper. Mix well but lightly; don’t crush the meat.
Form 4 burgers and, with your thumb, make a pocket in the center of each burger. Insert a chunk of mozzarella into the pocket, then shape the burgers to enclose the cheese. Chill burgers 10 to 15 minutes.
TIP: Chilling before grilling helps to firm-up the meat and cheese so the cheese doesn’t melt before the meat is cooked through.
Heat a grill or grill pan to medium high heat. Grill the burgers about 5 to 8 minutes on each side or until no longer pink in center. Burgers are done when they feel firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Warm or lightly grill the hamburger rolls. Place a warm burger on each roll and top with the mozzarella slices, tomato slices, lettuce and basil leaves if desired.
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