Hominy-Pinto Burgers with Roasted Poblano Chiles

Hominy-Pinto Burgers with Roasted Poblano Chiles
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • ¾ cup masa harina, divided
  • ¾ cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1 (15-ounce) can hominy, rinsed and drained
  • 2 tablespoons low-sodium salsa
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
  • + 6 more ingredients
    • 2 poblano chiles
    • Cooking spray
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • 2 tablespoons reduced-fat sour cream
    • 1 tablespoon canola oil

Preheat broiler. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds. He...

View full recipe at My Recipes

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