Pico de Gallo Ole’ Surpize-oh!

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


6 0unces softened cream cheese
1/4 cup finely chopped jalepeno peppers
1 cup finely chopped onions
1 cup finely chopped Roma tomatoes, no seeds and jelly liquid
1/4 cup finely chopped jalepeno peppers
1/2 cup cilantro finely chopped, no stems
1/2 cup lime juice
1 teaspoon salt
2 pounds ground sirloin
2 Teaspoons salt
1 Tbls cumin
1 Tbls chili powder
2 Teaspoon black Pepper
3/4 cup Ranch Dressing
6 Kaiser Rolls
2 Tablespoons Colavita Olive Oil
1 Tbls cumin
1 Tbls chili powder
6 slices monterey jack cheese
6 leaves of Red Lettuce



Combine 6 0z. cream cheese and 1/4 jalapeno peppers. Place and wax paper in six 2" circles. Freeze. Combine 1 cup onions, 1 cup tomatoes, 1/4 cup jalepeno, 1/2 cup cilantro, 1/2 cup lime juice, 1 teaspoon salt. Let sit at least two hours. DRAIN pico de gallo very well. Remove 1 cup and set aside. Place remaining pico de gallo in large bowl. Combine 2 pounds ground sirloin, 2 Teaspoon salt, 1 Tbls cumin, 1 Tbl Chili pepper, and 2 Teaspoon black pepper. Lightly combine ingredients. Divide in six portions. Take half of one portion and make a bottom patty, add frozen cream cheese mixture, and add a top patty with the remaining half portion. Seal well around the edges. Repeat until six are made. Place burger on a hot greased grill. While burger are cooking, combine remaining pico de gallo with 3/4 cup ranch dressing. Cut Kaiser Rolls in half. Brush with olive oil and spinkle with 1 Tbls. cumin and 1 Tbls chili pepper. After burgers are about done on the second side put the Kaiser Rolls on and add monterey jack to the burgers. Place burger bottem on plate, place lettuce leaf, add burger, add 1/6 of ranch mixture on burger. Add top and enjoy.