Turn a plain burger into a flavor fiesta that even kids will love! This low carb mini burger meal uses tortillas cut into 3-inch rounds as the bun. For the kids, I used a butterfly cookie cutter for the shape and then colored the tortilla with food safe markers.
Topped with a small slice of pepper Jack cheese, our 1-year-old even loved these low fat burgers!
After I cut out the 3-inch round circles for the burger "buns", I had the leftover tortilla outlines. I simply broke apart the leftover tortilla pieces and made Cinnamon Sugar Chips.
Fiesta Mini Burgers
Topped with a small slice of pepper Jack cheese, our 1-year-old even loved these low fat burgers!
After I cut out the 3-inch round circles for the burger "buns", I had the leftover tortilla outlines. I simply broke apart the leftover tortilla pieces and made Cinnamon Sugar Chips.
Fiesta Mini Burgers
Serves 8
1 pound extra lean ground beef
2 tablespoons fresh chopped cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
3 to 4 (10-inch) flour tortillas
2 slices pepper Jack cheese
2 tablespoons ranch salad dressing
2 tablespoons salsa
1/2 cup finely chopped plum tomatoes
Gently combine ground beef, cilantro, chili powder, cumin, paprika, salt and pepper in large bowl. Shape into 8 (3-inch) burgers 1/2 inch thick. (Burgers can be made to this point 8 hours ahead. Cover and refrigerate.)
Cut the pepper Jack cheese slices into quarters, resulting in 8 small pieces of cheese. Heat a nonstick grill pan or skillet over medium heat. With 3-inch cookie cutter (or shape cookie cutter), cut 16 rounds from tortillas.
Coat the grill pan with nonstick cooking spray. Grill burgers, covered, 8 to 9 minutes until thoroughly cooked and no longer pink in center, turning once and topping with 1 piece of cheese during last 1 minute of cooking. Remove burgers, set aside and keep warm.
In the same nonstick grill pan, grill tortilla rounds 30 to 60 seconds or until warm and lightly charred, turning once.
Combine the ranch dressing and salsa. Spread tortillas with sauce or serve sauce separately. Serve burgers in tortillas, top with chopped tomatoes.
Cinnamon Sugar Chips
Serves 4
Leftover tortilla pieces
Cooking spray
Pre-mixed cinnamon sugar
Preheat oven to 400 degrees. Pull apart remaining tortilla pieces. Place onto a baking sheet lined with aluminum foil in a single layer. Lightly spray tortilla pieces with cooking spray. Sprinkle with cinnamon sugar.
Bake for 10 minutes or until lightly toasted and crisp.
2 tablespoons fresh chopped cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
3 to 4 (10-inch) flour tortillas
2 slices pepper Jack cheese
2 tablespoons ranch salad dressing
2 tablespoons salsa
1/2 cup finely chopped plum tomatoes
Gently combine ground beef, cilantro, chili powder, cumin, paprika, salt and pepper in large bowl. Shape into 8 (3-inch) burgers 1/2 inch thick. (Burgers can be made to this point 8 hours ahead. Cover and refrigerate.)
Cut the pepper Jack cheese slices into quarters, resulting in 8 small pieces of cheese. Heat a nonstick grill pan or skillet over medium heat. With 3-inch cookie cutter (or shape cookie cutter), cut 16 rounds from tortillas.
Coat the grill pan with nonstick cooking spray. Grill burgers, covered, 8 to 9 minutes until thoroughly cooked and no longer pink in center, turning once and topping with 1 piece of cheese during last 1 minute of cooking. Remove burgers, set aside and keep warm.
In the same nonstick grill pan, grill tortilla rounds 30 to 60 seconds or until warm and lightly charred, turning once.
Combine the ranch dressing and salsa. Spread tortillas with sauce or serve sauce separately. Serve burgers in tortillas, top with chopped tomatoes.
Cinnamon Sugar Chips
Serves 4
Leftover tortilla pieces
Cooking spray
Pre-mixed cinnamon sugar
Preheat oven to 400 degrees. Pull apart remaining tortilla pieces. Place onto a baking sheet lined with aluminum foil in a single layer. Lightly spray tortilla pieces with cooking spray. Sprinkle with cinnamon sugar.
Bake for 10 minutes or until lightly toasted and crisp.
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