Introduction: Poblano Chicken Burgers With Hacienda Margaritas
I got my Martha Stewart Everyday Food magazine in the mail and couldn't wait to try the chicken burgers with roasted polano and onion! I added a few ingredients, which I think really improved the flavor. Here is my version of the recipe... plus, the simple margarita I made that tasted absolutely divine with the recipe.
(to make 4 burgers)
1 poblano chile
I large white onion, sliced however you like it
4 chicken breasts
4 slices of sharp cheddar
4 whole wheat buns (I used rolls from the grocery store bakery to save $$$ and improve taste! they're about 50 cents each)
Sauza Hacienda Tequila ( or any tequila)
Sauza Hacienda Tequila
Bone Daddy's Margarita Mix
Step 1: Charring the Poblano
Roast the skin of your poblano chili over open flame or under your broiler for about 6 minutes, just to make sure all of the edges are charred. I didn't read the instructions closely enough and put it on the grill, but this worked too.
Step 2: Steaming and Slicing
After the 6 minutes of charring, put your chile in a bowl and cover it tightly with plastic wrap to let it steam. It needs to stay there about 20 minutes. Perfect amount of time for you to prepare the chicken and onion.
After the 20 minutes, take out your chile and rub off of the skin using a paper towel or dish towel. Slice it up and remove the stem and seeds. I made my slices fairly large but you can go with whatever you prefer. Return it to the bowl so it stays warm while you cook.
Step 3: Onion
Heat a teaspoon or two of veggie oil in a skillet. Once hot, toss in your onions with some salt and pepper (to taste). This is where I added a dash of Hacienda tequila (don't worry, the alcohol burned off) and a bit of chili powder. The tequila added a ton of flavor to the onions, so I highly recommend using it. Cook for about 10 minutes and add the onions to the bowl with the poblano.
Step 4: Chicken
Martha recommended making ground chicken burgers but I think this is too much of an extra hassle for nothing. I bought very large chicken breasts from the meat counter and cut them into burger-size. I let them marinate with lime juice, chili powder, pepper, and salt while I was preparing the rest of the food. Cook them on the stovetop or grill, just don't forget to add the slice of sharp cheddar cheese!
Step 5: Bread
Take your whole wheat bread or buns and coat them with a bit of butter and toast them for a couple minutes on the grill or in the oven. I recommend using extra butter and leaving them a bit mushy. I made mine crispy and had wished I had not.
Step 6: Don't Forget Your Margarita!
Use proportions of 1/3 tequila, 2/3 Bone Daddy's Margarita Mix (it really is the best I've tried). Squeeze a bit of lime juice and shake with ice. Garnish with a lime and some salt, if you like.
Step 7: Putting It Together
Place your chicken breast on the bun and top with onions and poblano chile. Serve with a lime covered in chili powder so your guests can add additional flavor if they'd like. Delicious
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