Southwest Chipotle Ranch Avocado Quesadilla Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Chipotle Sauce
1 cup Ranch Dressing
3 tablespoons Chipotle Pepper Sauce
1 ½ ground chuck
1 tablespoon Chipotle Pepper Sauce
2 teaspoons salt
1 teaspoon black pepper
½ medium white onion, chopped fine
1 egg
Vegetable oil, for brushing on the grill rack
6 small flour tortillas
1 package shredded Pepper Jack cheese
2 cups of chopped lettuce
1 large tomato, thinly sliced
2 ripe avocados, mashed
1 lemon, quartered



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Chipotle Sauce, combine 1 cup of Ranch Salad Dressing, with 3 tablespoons of the  Chipotle Pepper Sauce and mix thoroughly and set aside. To make the patties, combine the ground chuck, Chipotle Pepper Sauce, salt, pepper, white onion and egg. Gently mix to combine the ingredients. Divide the mixture into 3 equal portions and form the portions into large thin patties (approximately the same size as the tortilla). When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, place the 6 tortillas on the grill to warm (careful not to over cook). Remove tortillas and place in aluminum foil to keep warm. Transfer the patties onto a platter and sprinkle generously with shredded cheese. To assemble the burgers begin by cutting each pattie in half (1/2 for each tortilla). Spread a generous amount of the Chipotle Ranch Sauce onto half of a tortilla, cover with a handful of shredded lettuce, top lettuce with half a pattie, add a half slice of tomato, drizzle more Chipotle Ranch Sauce on top of tomato, spread a layer of the mashed avocado onto the remaining half of the tortilla, sprinkle with lemon juice to prevent browning, and fold tortilla over. Cut in half and serve.