Prepare a charcoal or gas grill with greased grill grates for direct cooking over medium-high heat (400 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Skip the chili and reach for this spicy jalapeno tailgate burger instead. Use our Hy-Vee jalapeno pepper Jack burger as the base and top with warm chili, cheese, and corn chips for an extra crunch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee gourmet jalapeno Pepper Jack burger patties | ||
| 4 Hy-Vee Bakery Hy-Waiian hamburger buns | ||
| 1 medium yellow bell pepper, seeded sliced | ||
| ½ c. Hy-Vee Brickhouse chili, warmed and divided | ||
| ¼ c. red onion, chopped and divided | ||
| ¼ c. Hy-Vee shredded sharp Cheddar cheese, divided | ||
| ¼ c. Fritos corn chips, divided |
Things To Grab
- Charcoal or gas grill
- Aluminum foil
Directions
Place burgers on grill. Grill 13 to 15 minutes, flipping once halfway through, or until burgers reach 165 degrees. Remove from grill; tent with foil and keep warm.
Meanwhile, place hamburger buns on grill grates. Grill 30 seconds to 1 minute or until lightly toasted. Remove from grill.
Top each bottom bun with yellow bell pepper slices and grilled burger patty. Top each burger with 2 tablespoons warm chili, 1 tablespoon chopped red onion, 1 tablespoon shredded Cheddar cheese, and 1 tablespoon Fritos corn chips. Serve immediately.
Recipe Source:
Hy-Vee Seasons September 2021