4 frozen cream cheese or Cheddar cheese-stuffed jalapeno peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick-and-chunky salsa
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally.
Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives.
Serve with salsa, as desired.
Total recipe time: 30 minutes Makes 4 servings
Recipe and photo credit:
Cattlemen's Beef Board and National Cattlemen's Beef Association.