Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread

This burger and cornbread creation is amazing!  Sometimes it’s fun to make something a little different and this is not your typical burger. First, I discovered the most delicious low-fat cornbread mix.  So simple to make.  All you add is water before you bake it. You’re going to love it, guaranteed! I’ve also cut the fat and calories down by using reduced-fat crushed tortilla chips, instead of regular, egg whites and topping the burger with fat-free sour cream. Each burger has 329 calories and 7 grams of fat.  These chicken burgers are made indoors so you can make them all year long, and you’ll surely want to!
Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread

Helpful Tips About this Recipe

Makes 8 servings (1 slice cornbread and 1 burger)

Shopping Tips

Most large supermarkets sell Marie Callender’s Southwest Cornbread Mix.  It’s usually found in the baking aisle where the other cornbread mixes are displayed.
Spice of Life “Southwestern Mesquite” spice blend is really delicious and versatile. Visit their website to order some or to see where they sell their line of spices at You won’t be disappointed!  And, they’re super nice people too! Or, use the spices I suggested,
½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder and ½ teaspoon cumin.

Substitution Tip

These burgers can be made with ground turkey or lean ground beef.

Prep Tip

Be sure to bake the cornbread in an 9” pan even though the directions on the package say 8” pan.

Cooking Tip

These raw chicken patties are too soft to cook on the barbecue. It will stick to the grill. It’s best to cook these in a George Forman Grill, Panini maker or in a nonstick pan on the cook top.

Leftovers Tip

Don’t worry if you’re not serving all at once. To serve the next day, reheat the cornbread and burgers in the microwave and assemble as directed. The burgers and cornbread also freeze great.

WW Freestyle SmartPoints
SmartPoints 10-Green

SKINNY FACTS: for 1 serving (1 slice of cornbread and 1 burger)
329 calories, 7g fat, 0g sat. fat, 23g protein, 52g carbs, 2g fiber, 645mg sodium, 16g sugar
FACTS: for Freestyle SmartPoints
303 calories, 0g sat. fat, 21g protein, 15g sugar


Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread

Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 329 kcal


  • 1 pound package Marie Callender’s Low Fat Southwestern Corn Bread Mix, see shopping tips
  • 1 pound ground chicken or turkey (93%)
  • 1 cup onions, finely chopped
  • ½ cup crushed baked tortilla chips (1-ounce chips)
  • ¼ cup sweet red bell pepper, finely chopped
  • 1 egg white
  • 2 teaspoons  Spice of Life’s “Southwestern Mesquite” spice blend  or use (½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder and
  • ½ teaspoon cumin, see shopping tips
  • Fresh ground pepper, to taste
  • 8 tomato slices from 2 large tomatoes
  • Purchased salsa, I used Pace Chunky Salsa, medium-hot
  • ½ cup fat-free plain Greek yogurt or fat-free sour cream
  • ½ cup green onions, chopped


  • To make cornbread: Preheat oven to 375 degrees. Coat bottom and sides of a 9” square pan with cooking spray.  Add to a mixing bowl 1½ cups water and 1 pouch of corn bread mix. Using a fork, mix until lumps disappear.  Pour batter into prepared pan.  Bake for about 25 minutes until toothpick inserted comes out clean.
  • While cornbread is baking, add to a large bowl, chicken, onions, tortilla chips, red peppers, egg white and all the spices including fresh ground pepper. Shape chicken mixture into 8 patties. Tip: Use ⅓ measuring cup to measure each patty. Flatten each patty a little.
  • To cook the burgers: This burger is best made using a Panini grill, George Foreman grill or nonstick pan.  Coat the grill with cooking spray. It only takes 4-5 minutes total with this type of grill because both sides of the burger are cooked at once. To cook in a nonstick pan, coat the pan first with cooking spray. and cook burgers on each side about 4-5 minutes. Remove to a plate.
  • To cut cornbread: Cut the pan in half one way and cut in half the other way. This makes 4 large squares. Cut each square in half to make 2 triangles. You should have created 8 triangles total.
  • To assemble burgers: Place one warm slice of cornbread on each plate. Cut each warm burger in half and arrange both pieces on top of cornbread. Top each with 1 tablespoon sour cream, salsa and a little scallions. Serve more salsa at the table for those who desire more.
  • Serve with a fork and knife!


Serving: 1sliceCalories: 329kcalCarbohydrates: 52gProtein: 23gFat: 7gSodium: 645mgFiber: 2gSugar: 16gBlue Smart Points: 9Green Smart Points: 10Plus Points: 9
Tried this recipe?Let me know how it was!


  1. What kind of tortilla chips did you find that are baked, having trouble finding those?

  2. Frances, this recipe was created over 12 years ago when Guiltless Gourmet Baked tortilla chips were everywhere along with other brands. I’m not sure that company is around anymore. I usually read the labels when I’m at the grocery store or Trader Joe’s. There are many tortilla chips that are lower in fat and calories. One brand I like is called, Late July. Plus Trader joe’s sells a pretty low calorie one.
    Best of luck to you,

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