Tortilla Wrapped Jalapeño Cheeseburger

Tortilla Wrapped Jalapeño Cheeseburger could be just the ketogenic recipe you've been looking for. One serving contains 893 calories, 56g of protein, and 65g of fat. For $3.05 per serving, you get a main course that serves 2. 55 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of pepper jack cheese, chili powder, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. It is brought to you by Little Leopard Book. With a spoonacular score of 89%, this dish is amazing. Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, Cheeseburger Jalapeno Poppers, and Jalapeno Popper Cheeseburger are very similar to this recipe.

Servings: 2

 

Ingredients:

½ tsp black pepper

1 tsp chili powder

½ tsp cumin

2 Mi Rancho Mama's Burrito Flour Tortillas

1 lb ground beef

1 jalapeño (minced)

½ cup nacho sliced jalapeños

1 cup pepper jack cheese (shredded)

½ tsp salt

Equipment:

bowl

grill

toothpicks

Cooking instruction summary:

Combine the ground beef, jalapeños, chili powder, cumin, salt & pepper in a large bowl.Mix everything together, then form into two ½ lb. burger patties.Pre-heat the grill to medium, then place the burgers on the grill.Grill for 5-6 minutes, then flip and grill for an additional 5-6 minutes.Remove the burgers from the grill (but keep the grill on) and place each one in the middle of a tortilla.Top each burger with ½ cup of pepper jack cheese and ¼ cup of sliced nacho jalapeños.Wrap the burger by first folding two sides over the middle of the burger.Then fold the other two sides over the burger.Secure the tortilla on the top of the burger with a toothpick.Repeat on the second burger, then place them back on the grill.Grill for 2-3 minutes per side.

 

Step by step:


1. Combine the ground beef, jalapeños, chili powder, cumin, salt & pepper in a large bowl.

2. Mix everything together, then form into two ½ lb. burger patties.Pre-heat the grill to medium, then place the burgers on the grill.Grill for 5-6 minutes, then flip and grill for an additional 5-6 minutes.

3. Remove the burgers from the grill (but keep the grill on) and place each one in the middle of a tortilla.Top each burger with ½ cup of pepper jack cheese and ¼ cup of sliced nacho jalapeños.Wrap the burger by first folding two sides over the middle of the burger.Then fold the other two sides over the burger.Secure the tortilla on the top of the burger with a toothpick.Repeat on the second burger, then place them back on the grill.Grill for 2-3 minutes per side.


Nutrition Information:

Quickview
892k Calories
55g Protein
64g Total Fat
18g Carbs
28% Health Score
Limit These
Calories
892k
45%

Fat
64g
100%

  Saturated Fat
28g
180%

Carbohydrates
18g
6%

  Sugar
2g
3%

Cholesterol
211mg
70%

Sodium
1265mg
55%

Get Enough Of These
Protein
55g
112%

Vitamin B12
5µg
89%

Zinc
11mg
76%

Selenium
49µg
71%

Phosphorus
681mg
68%

Vitamin B3
11mg
56%

Calcium
509mg
51%

Vitamin B6
0.95mg
47%

Vitamin C
35mg
42%

Vitamin B2
0.63mg
37%

Iron
6mg
36%

Potassium
819mg
23%

Vitamin A
1161IU
23%

Vitamin E
2mg
18%

Vitamin B1
0.27mg
18%

Folate
71µg
18%

Magnesium
68mg
17%

Manganese
0.31mg
16%

Vitamin B5
1mg
14%

Vitamin K
14µg
14%

Copper
0.23mg
11%

Fiber
2g
9%

Vitamin D
0.57µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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