1 (4-oz) can fire-roasted diced Hatch green chiles
2 tsp ground cumin
1 tsp garlic salt
12 slices pepper-Jack cheese
6 hamburger buns
2 cups coarsely crushed tortilla chips
Instructions
Melt butter in a saucepan over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Add enchilada sauce; cook 5 minutes or until slightly thickened. Set aside.
Meanwhile, combine beef, chiles, cumin, and garlic salt in a bowl; shape mixture into 12 balls. Heat a large cast-iron skillet over medium-high heat.
Cook beef, in 4 batches, in hot skillet 1 minute per batch. Smash patties with a metal spatula until very thin. Cook 2 to 3 minutes or until edges are very brown; turn patties, smashing again with a spatula, and cook 2 minutes or until no longer pink.
Top each patty with 1 cheese slice. Remove each batch from skillet, and keep warm.
Serve 2 cheese-topped patties on buns with enchilada sauce mixture and crushed tortilla chips. Serve immediately.
Nutritional Information
Main
Total
Servings
6
Fat (g)
54
54
Sat. Fat (g)
24
24
Protein (g)
42
42
Carb (g)
36
36
Fiber (g)
2
2
Find grocery delivery and pickup options in your area.
Plus, we'll email you this recipe and shopping list for easy cooking
Here are the pickup and delivery options available in your area.
