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| 1 | each | sweet red bell pepper | or yellow bell pepper |
| 1 | pound | ground chicken | |
| 3/4 | cup | bread crumbs | fresh |
| 2 | tablespoons | cilantro leaves | freshly chopped |
| 2 | tablespoons | shallots | chopped |
| 2 | teaspoons | jalapeno pepper | chopped |
| 2 | teaspoons | lime juice | |
| 1/2 | teaspoon | salt | |
| 1 | cup | monterey jack cheese | shredded |
| 4 | each | sandwich rolls | split and toasted |
| 1 | x | salsa | to garnish |
| 1 | x | tortilla chips | to garnish |
| 1 | each | limes | to garnish, cut into wedges |
Heat broiler. Line broiler pan with foil.
Place bell pepper on pan and broil 5 inches from heat for 15 minutes, turning once halfway through, until evenly charred.
Wrap pepper in foil and let stand until cool; 15 minutes.
Peel, seed and cut pepper into 4 pieces; set aside.
Meanwhile, combine chicken, bread crumbs, cilantro, and shallots.
Shape into four 1/2-inch-thick patties; transfer to a plate.
Cover patties and refrigerate until firm, about 10 minutes.
Broil patties 15 minutes, turning once halfway through.
Top each patty with a piece of roasted pepper; divide cheese and sprinkle over tops.
Broil patties 1 minute more, until cheese is bubbly. Place burgers on bottom halves of rolls; top with remaining halves.
Garnish with salsa, tortilla chips and lime wedges, if desired.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 445mg | 19% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 2.0g | 8% |
| Sugars 3.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 20% | Vitamin C | 74% | |
| Calcium | 5% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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