Quesadilla Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 1/2 lbs chicken tenderloin
3 chopped green onions
1/2 tbsp lime juice
1 1/2 tsp salt
1 tsp black pepper
2 tsp cayenne pepper
*1-14 ounce package of authentic seasoned corn and black bean with tomato, peppers and onions
1/2 cup water
1 tbsp fresh cilantro
1/2 tsp twang salt
6 jumbo hamburger buns
6 slices of pepper jack cheese
cooking oil spray
spray margarine



Chop chicken tenderloins in food processor. Remove chicken and put in large mixing bowl, add green onions, lime juice,salt, black pepper, and cayenne pepper. Mix evenly, form 6 – 1/4 lb patties and chill for 30 minutes.
Put seasoned corn and bean mix in saucepan add water, cilantro, twang salt, and boil for 3 minutes reduce heat to simmer for approximately 10 minutes. Remove from heat. Set your grill temperature on 350-400 degrees. Clean grill with wire brush and spray with cooking oil. Spray jumbo hamburger buns with margarine spray and place face down on grill until golden grill marks appear, remove from grill and set aside. Spray each side of your chicken patty with margarine spray, this will help keep the patty moist.

Put chicken patties on hot grill and cook approximately 7 minutes on each side. When patties are done, turn off heat and place one heaping tablespoon of Mexican corn mix onto patty and top with a slice of pepper jack cheese. Let sit on grill until cheese has melted. Spread mayonnaise on grilled buns and put patty on buns and eat.