This easy spin on chicken tacos will please kids and parents alike! “It’s easy to control the heat on these babies – just serve the jalapenos, taco sauce and extra onion on the side!” – Rachael Ray

Chicken Taco Patties

1 pound ground chicken
1 cup chopped onion, plus more for serving
2 tablespoons finely chopped canned jalapeno chiles
1 tablespoon chili powder (a palmful)
1 tablespoon grill seasoning (a palmful)
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil (EVOO)
1 cup shredded Monterrey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce heart, shredded
1 cup taco sauce

1. In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili powder, grill seasoning and garlic. Form four patties.
2. Have a Grown-Up Helper (GH) heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Have your GH add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

Makes 4 servings.

Check out the April 2008 issue of Every Day with Rachael Ray for more great recipes like this one!

Recipe and photograph provided courtesy of Every Day with Rachael Ray.