Enjoy earthy Southwestern flavors with these spicy buffalo sliders and taco salad.

Ground chipotle powder adds a spicy and smoky flavor to the burgers. The powder can also spice up many other foods—salad dressings, vegetables, potatoes, rice, and other meats.

HELPFUL HINTS:

These burgers have a hot kick. If you’re sensitive to hot spices, reduce the chipotle powder to 1 teaspoon, divided.

COUNTDOWN:

Start burgers.

While burgers cook, assemble salad.

SHOPPING List

To buy: 3/4 pound ground buffalo, 1 container chipotle powder, 1 red bell pepper, 1 package shredded, washed, ready-to-eat iceberg lettuce, 1 tomato, 1 bottle reduced fat mayonnaise, 1 package whole wheat mini slider hamburger rolls, 1 bag low-fat baked tortilla chips and 1 bottle reduced-fat oil and vinegar dressing

Staples: onion, salt

Southwestern Buffalo Sliders

Recipe by Linda Gassenheimer

3/4 pounds ground buffalo

2 teaspoons chipotle powder, plus 1/4 teaspoon, divided

1/8 teaspoon salt

1 cup thinly sliced onion

1 cup thinly sliced red bell pepper

1/4 cup reduced-fat mayonnaise

4 whole-wheat slider rolls (mini hamburger rolls; 1 1/4-ounce each)

Mix ground buffalo with 2 teaspoons chipotle powder and salt. Form into 4 patties (about 3 inches in diameter). Heat a large nonstick skillet over medium-high heat. Add the burgers, onion, and red pepper. Sauté 4 minutes. Turn burgers over and stir the vegetables. Sauté 4 more minutes. A meat thermometer inserted into burgers should read 160°F. Cut slider rolls in half and open. Remove burgers from the skillet and place burgers on the bottom half of the 4 slider rolls. Continue to cook the onion and red pepper for 2 to 3 minutes. Mix the mayonnaise with the remaining 1/4 teaspoon chipotle powder and spread over the cut side of the tops of the rolls. Spoon the onion and red peppers over the burgers and close with the roll tops.

Yield 2 servings.

Tortilla Salad

Recipe by Linda Gassenheimer

4 cups shredded, washed, ready-to-eat iceberg lettuce

1 tomato, cut into cubes (about 1 cup)

2 tablespoons reduced-fat oil and vinegar dressing

1 1/2-cups low-fat baked tortilla chips

Toss lettuce and tomato in a bowl with the dressing. Break tortilla chips into bite-size pieces and sprinkle over the salad.

Yield 2 servings.

Per Serving: Calories 573, total Fat 17.0 g, saturated Fat 3.4 g, monounsaturated Fat 4.5 g, sodium 708 mg, cholesterol 109 mg, carbohydrate 53.7 g, fiber 10.6g, sugars 13.4 g, protein 46.1 g, potassium 1490 mg, phosphorus 595 mg

Exchanges: 3 starch, 2 nonstarchy vegetable, 5 lean protein, 1 1/2 fat

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