- chili poblano - 1 piece
- vegetable oil - 4 teaspoons
- white bulb - 1 piece
- Salt and ground pepper - - To taste
- minced chicken - 550 Grams
- Cheddar cheese - 4 Slices
- Butter - 2 teaspoons
- Buns for hamburgers - 4 pieces
Fry chili over a small gas flame for 6 minutes, often turning over. Put in a bowl, cover with a lid or a plastic wrap. Allow to stand for 20 minutes, then rub with a paper towel and remove the skin, stem and seeds. Cut the chili into strips and put into a bowl. In a large frying pan heat 2 teaspoons of butter over medium heat. Add the onion, season with salt and pepper. Cook until the onion is soft and clear, about 10 minutes. Add the onions to a bowl with chili and mix. Form 4 chicken cutlets with a diameter of 10 cm from chicken mince, season with salt and pepper. Heat a large skillet over medium heat. Add 2 teaspoons of butter. Fry the cutlets 2 minutes. Put cheese on top and fry for about 4 minutes. Meanwhile, heat the oven. Lubricate the buns with butter and place on the baking sheet with the oiled side up. Lightly fry, place on buns burgers and a mixture of chili and onions. Cover with the remaining half of the rolls and serve.
Servings: 4