Mexicali Chicken Burgers Food

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

MEXICALI CHICKEN BURGERS

Steps:

• Mix ground chicken with taco seasoning mix and form four hamburge patties (about 3/4 inch thick).
• Grill each side for 10 to 15 minutes or until chicken is no longer pink and juices run dry.
• Last two minutes of cooking, add cheese to melt.
• Place burgers on toasted buns topped with guacamole and salsa.
• Enjoy.

MEXICALI ENCHILADAS -SEMI-HOMEMAKER RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine.
• Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
• Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce.
• Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat.
• Serve enchiladas topped with sour cream sauce.

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

GROUND CHICKEN BURGERS

Steps:

• Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
• Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

MEXICALI CHICKEN CASSEROLE

Steps:

• Combine first 4 ingredients in 3 qt casserole or dutch oven.
• In large bowl combine all dry ingredients and then add milk, margarine and eggs.
• Stir in onion, chilies and pimento.
• Pour over chicken mixture.
• Bake at 350 degrees for about 50-60 minutes.

MEXICAN CHICKEN BURGER

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

LOADED MEXICALI CHICKEN

Steps:

• In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
• Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
• Preheat oven to 350°F.
• Mix sauce ingredients--EXCEPT cheese.
• Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
• Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
• Serve with rice and use chicken sauce for a gravy.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

MEXICALI CHICKEN SKILLET

Steps:

• Combine cumin, oregano, salt and cayenne pepper.
• Rub mixture over meaty sides of chicken.
• Heat a large nonstick skillet over medium-high heat until hot.
• Coat with cooking spray.
• Add chicken to skillet, seasoned side down.
• Cook 5 minutes or until beginning to brown.
• Add salsa to skillet.
• Turn chicken over and cover skillet.
• Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
• Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICALI CHICKEN FOR TWO

Steps:

• In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

CHILE-LIME CHICKEN BURGERS

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

CROCK POT MEXICALI CHICKEN

Steps:

• Throw all the ingredients into the crock pot expect for the sour cream.
• Cook on low for 3-4 hours.
• Before serving add the sour cream and let heat through. Serve over white rice.