Best 4 Baja Baked Chicken Cheeseburgers Recipes
**Baja-Baked Chicken Cheeseburgers: A Fusion of Mexican and American Flavors**
Indulge in a culinary journey that seamlessly blends the vibrant flavors of Baja California with the classic American cheeseburger. The Baja-baked chicken cheeseburgers presented in this article offer a tantalizing fusion that will delight your taste buds. Get ready to embark on a flavor adventure that combines the zest of Baja-style ingredients with the comforting familiarity of a cheeseburger. From the zesty pico de gallo and creamy chipotle sauce to the juicy chicken patties and melted cheese, each bite is a harmonious balance of bold and comforting flavors. Whether you're a fan of Mexican cuisine, cheeseburgers, or simply seeking a unique culinary experience, these Baja-inspired chicken cheeseburgers are sure to leave you craving more.
**Recipes Included:**
1. **Baja-Baked Chicken Cheeseburgers**: This recipe forms the core of the article, providing detailed instructions for crafting the mouthwatering chicken cheeseburgers. It covers aspects like marinating the chicken for maximum flavor, preparing the pico de gallo, making the chipotle sauce, and assembling the burgers to perfection.
2. **Pico de Gallo**: A refreshing and vibrant salsa made from diced tomatoes, onions, cilantro, and jalapeños. This recipe guides you through the simple steps to create this essential condiment that adds a burst of freshness to the chicken cheeseburgers.
3. **Chipotle Sauce**: A creamy and smoky sauce that complements the Baja-inspired flavors. This recipe teaches you how to combine chipotle peppers, mayonnaise, sour cream, and spices to create a flavorful sauce that adds a delightful depth to the burgers.
4. **Guacamole**: A classic Mexican avocado dip that pairs perfectly with the chicken cheeseburgers. This recipe provides a step-by-step guide to making guacamole, ensuring a smooth and creamy texture with just the right balance of flavors.
5. **Sour Cream**: A cooling and tangy condiment that adds a creamy touch to the burgers. This recipe offers tips on making homemade sour cream or selecting high-quality store-bought options to complement the flavors of the dish.
6. **Shredded Lettuce**: A crisp and refreshing addition to the chicken cheeseburgers. This recipe suggests techniques for shredding lettuce to achieve the desired texture and presentation.
7. **Sliced Tomatoes**: A juicy and flavorful ingredient that adds a classic touch to the burgers. This recipe provides guidance on selecting ripe tomatoes and slicing them for optimal presentation.
8. **Hamburger Buns**: The foundation of the chicken cheeseburgers. This recipe offers tips for choosing the right buns, toasting them for a golden-brown crust, and assembling the burgers with ease.
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
BAJA GRILLED CHICKEN QUESADILLAS
Put a fresh Baja-style twist on your next batch of quesadillas by filling them with grilled corn, marinated chicken breasts and melty cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
- Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
- Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
- Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BAJA-STYLE CHICKEN BOWL
For a little extra flavor, add the salsa while cooking instead of after.
Provided by mlreffey
Categories Main Dish Recipes Bowls
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
- Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
Nutrition Facts : Calories 379 calories, Carbohydrate 39.2 g, Cholesterol 54.6 mg, Fat 14.6 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 4.8 g, Sodium 581.1 mg, Sugar 5.8 g
BAKED CHICKEN BAJAN STYLE
"It is difficult to travel abroad without picking up an idea or two about cooking," Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, "mistakenly assumed that the chicken had been deep-fried Southern style." Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
- Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
- Sprinkle chicken with salt, pepper and half of oregano.
- Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
- Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
- Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
- Return chicken pieces skin side up to baking dish.
- Place chicken in oven and bake 40 minutes without turning.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 865 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- For a flavorful burger, use a combination of ground beef and ground pork.
- Season the beef and pork mixture liberally with salt, pepper, garlic powder, onion powder, and smoked paprika.
- For a juicy burger, add a ¼ cup of grated onion and a ¼ cup of heavy cream to the beef and pork mixture.
- Form the beef and pork mixture into 4 equal patties and make a slight indentation in the center of each patty.
- Cook the burgers over medium heat for 4-5 minutes per side, or until cooked to your desired doneness.
- Top the burgers with your favorite toppings, such as cheese, lettuce, tomato, and onion.
- Serve the burgers immediately on toasted buns.
Conclusion:
Baja baked chicken cheeseburgers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The burgers are juicy and flavorful, and the combination of cheese, lettuce, tomato, and onion makes them irresistible. Serve them on toasted buns with your favorite sides for a complete meal.
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