Fajita Jack Burger
3 med size tomatoes
6 slices red onion
1 bunch cilantro
2 Tbs lime juice
Pinch of salt
16 oz carton sour cream
1 head red leaf lettuce
1 clove garlic
6 slices cheddar jack or Monterey jack cheese
Bell pepper spread:
1/3 C chopped green bell pepper
1/3 C chopped red bell pepper
1/3 C chopped white or yellow onion
2 Tbs olive oil or butter
8 oz cream cheese
2 lbs ground beef
2 Tbs red wine
2 Tbs Worcestershire sauce
1 tsp chipotle Tabasco sauce
1 tsp black pepper
12 fajita sized flour tortillas
Seed and chop tomatoes. Place into bowl. Mince garlic and cilantro, add to tomatoes. Pour lime juice over mixture, sprinkle with salt to taste. Stir, cover and set aside.
For spread: pre-heat gas grill to med-high. In a cast iron/fire proof skillet, heat olive oil or butter. Open cream cheese, place in mixing bowl and cover. Add chopped peppers and white or yellow onion and caramelize over heat.
Remove from heat when done. Let cool slightly. Add to cream cheese, mix well. Cover and set aside.
For ground beef:
Mix red wine, black pepper, Worcestershire sauce and Tabasco into ground beef. Divide and patty into 6 thin patties. Refrigerate until ready to grill.
Grill patties at med-low heat until cooked thoroughly. Turn heat to low. Drain and spoon 2-3 Tbs of tomato mixture on each patty. Cover tomato mixture and patty with a slice of cheese. Wrap tortillas in foil and place on grill top rack of grill. Close grill and let cheese melt and tortillas soften on low heat for 3-5 min.
Remove tortillas from grill, turn heat off. Let burgers stand as you prepare tortillas.
Spread 2-3 Tbs of cream cheese/pepper mixture on 6 tortillas. Spread 2-3 Tbs sour cream on the other 6 tortillas. Place a large leaf of lettuce on top of the sour cream. Place a slice of red onion over the cream cheese mixture on the other 6 tortillas.
Remove burgers from grill, place on 6 of the tortillas with red onion. Top with the other six tortillas.