Southwestern Patty Melts

Green chile, the defining ingredient of New Mexican cuisine, is used here along with cumin and pepper Jack cheese to give this sandwich a delightful Southwestern kick. Look for roasted green chiles at your local market during the fall chile season.

12 oz. ground beef (85% lean)
1/4 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
2 tablespoons canola oil, divided
1 small onion, halved, sliced
1 (4-oz.) can roasted diced green chiles, drained
1/8 teaspoon ground cumin
1 tablespoon unsalted butter, softened
4 slices sourdough bread
2 slices pepper Jack cheese
2 slices cheddar cheese

1. Gently form ground beef into 2 (4 1/2-inch) oval patties (or the shape of the bread). Sprinkle with 1/8 teaspoon each of the salt and pepper. Heat large skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add burgers; cook 8 to 10 minutes or until thoroughly cooked and no longer pink in center, turning once and adjusting heat as necessary.

2. Meanwhile, heat remaining 1 tablespoon oil in medium nonstick skillet over medium heat until hot. Add onions, chiles, cumin and remaining 1/8 teaspoon each salt and pepper; cook 5 to 6 minutes or until onions are softened. Remove; reserve skillet.

3. Spread butter over one side of bread. Layer unbuttered side of 2 slices with pepper Jack cheese, burger, onion mixture and cheddar cheese. Top with remaining bread, buttered-side up. Toast sandwich in reserved skillet over medium to medium-low heat 5 to 7 minutes or until golden brown and cheese is melted, turning once.

2 sandwiches

PER SANDWICH: 1070 calories, 57 g total fat (23.5 g saturated fat), 59.5 g protein, 78.5 g carbohydrate, 180 mg cholesterol, 1480 mg sodium, 4.5 g fiber

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