Arizona Quesadilla Burger
Since I live in sunny Arizona, I thought I would feature one of our summer's a combination of everything I love in southwestern cooking, our roasted baby peppers, grape tomato salsa and guacamole, added a ᄑ pound burger and wrapped it all in a manchego cheese quesadilla! Now...doesn't that sound scrumptious!! But the key is want the burger to be enhanced by all of the surrounding flavors, so don't over do it with adding too many different spices and seasonings to the burger!

(4 servings)

Roasted Baby Peppers

6 baby yellow peppers, julienne slice
6 baby orange peppers, julienne slice
6 baby red peppers, julienne slice
1 pasilla or poblano pepper, julienne slice
2 tablespoons olive oil

Arizona Guacamole

3 large ripe avocados
ᄑ fresh lime, zest & juice
12 grape tomatoes, cut into quarters
1 small red onion, finely diced
1/2 jalapeno pepper, finely diced
1/2 small red chili pepper, finely diced
1 garlic clove, pressed
ᄐ cup fresh cilantro, finely chopped
Pinch of kimistyle himalayan pink sea salt

Grape Tomato & Corn Salsa

2 ears of corn, husked (approximately 1ᄑ cups)
ᄑ pound grape tomatoes, quartered
3 tablespoons fresh cilantro, finely chopped
1 small red onion, finely diced
ᄑ jalapeno, finely diced
1 baby red pepper, finely diced
1 baby orange, finely diced
1 baby yellow pepper, finely diced
ᄑ lime, juice & zest
Pinch of kimistyle himalayan pink salt

Quesadilla Burger

2 pounds ground sirloin
2 tablespoons olive oil
Himalayan pink salt & freshly ground pepper

2 extra large flour tortillas
2 cups manchego cheese, finely shredded

1 large handful mache lettuce
2 tablespoons olive oil
2 teaspoons lime juice
Pinch of kimistyle himalayan pink salt

For roasted baby peppers: Preheat oven to 400ᄎ F. Cut the peppers in halves and then remove seeds and white membrane from peppers. Cut each of the peppers thin strips lengthwise. Place peppers in a baking dish, drizzle with olive oil and roast in preheated oven for 12 - 15 minutes until tender and slightly browned. Don't over cook the peppers; you want them to still be slightly crunchy. Allow to cool.

For guacamole: Start by cutting the avocados in halves, carefully remove the pits and scoop out the avocado from the shell with a spoon. Place the avocado in a mixing bowl and mash it with a fork. Zest the lime over the avocado, then cut the lime in half and squeeze ᄑ of a lime over the avocado. Mix with a fork. This will prevent the avocado from turning brown. Cut your grape tomatoes in half lengthwise, then in half again. Add tomatoes, onion, peppers, garlic and cilantro to avocado. Stir to combine.

For grape tomato & corn salsa: Place a corn cob length wise on a large cutting board. Using a sharp knife carefully cut the corn off of cob, one side at a time. You'll be able to cut approximately 5 rows of corn off of each side. Turn the corn cob and continue to cut off the corn. Continue process until each side of the corn has been removed. Then continue with the remaining corn cobs. When finished, place corn in a plastic bowl and cover with water. Put into microwave and cook 1 minute, just blanching the corn. Drain. Mix all of the other ingredients together in a medium-sized bowl. Add corn. Cover and refrigerate.

For quesadilla burgers: Preheat outside grill to high setting. Divide the ground sirloin into 4 equal sized portions. Form each portion into a ᄑ inch thick hamburger patty and place on a baking sheet. Brush each patty with olive oil. Sprinkle with a pinch of himalayan pink salt and freshly ground pepper. Set aside for 10 minutes while your grill is preheating. Once the grill is ready place the burgers on the grill, possibly reduce heat slightly to maintain a medium-high heat and cover. Cook for 3-4 minutes on each side.

In the meantime, place a flour tortilla on a work surface and sprinkle 1cup of the finely grated manchego cheese on half of the tortilla. Fold the tortilla closed and set aside. Repeat process until both tortillas are finished. Brush each of the tortillas with olive oil and then place on the grill for a minute or two. Watch carefully so that they don't burn. Flip the quesadilla over and continue to cook for another minute or so, until the cheese is completely melted. Remove from grill. Continue process with the other tortillas.

Whisk together the olive oil, lime juice and a small pinch of salt in a mixing bowl. Drizzle over the mache lettuce. Toss lightly to evenly coat.

Cut the quesadilla in half. Place a burger in the middle of the quesadilla. Top with some of the roasted peppers, grape tomato & corn salsa, guacamole and mache lettuce. Serve open-faced and munch down to your hearts content!

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