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Whataburger also combines jalapeño and ranch in its Monterey Melt, a burger with Monterey Jack and American cheeses, grilled onions, grilled poblano peppers and jalapeño ranch sauce. The price varies by location, is comparable to similar burgers the chain offers.

Originally introduced as a limited-time-offer last year, the 740-unit chain added the sandwich to its All-Time Favorites menu as a permanent item on Dec. 30.

“The ingredients in the Monterey Melt were carefully selected to work together to create an intense, memorable set of flavors,” Whataburger vice president of marketing and innovation Rich Scheffler said in a press release.

Jack in the Box's Jalapeño BBQ BurgerThe Loop, a 13-unit fast-casual chain based in Jacksonville, Fla., offers a limited-time chicken sandwich and burger — each topped with lettuce, tomato, onion, pepper Jack cheese, grilled jalapeño peppers and avocado — as part of its 10-week “Southwest Zest Fest.”

Cathy Manzon, The Loop’s marketing director, said the jalapeños combined with the creamy, cooling taste of the avocado were “a perfect combination.”

The sandwiches are priced at around $8.79, depending on the location.

Sonic Drive-In uses avocado to cool the new, spicy Salsa Verde in its Salsa Verde Breakfast Burrito and Salsa Verde Breakfast Toaster.

The more-than-3,500-unit chain’s Salsa Verde combines roasted tomatillos, onions, jalapeños and roasted garlic.

The Salsa Verde Burrito has bacon, scrambled eggs, onions, American cheese  melted Cheddar cheese, tots and Salsa Verde, served in a flour tortilla. It is priced at a systemwide average of $3.49. The Salsa Verde Breakfast Toaster has has bacon, scrambled eggs, onions, American cheese and Salsa Verde, served on Texas toast. It is priced at a systemwide average of $2.99.

“The combination of zesty Salsa Verde and rich, real avocado brings an added layer of depth and dimension to our breakfast burritos and toasters,” Sonic’s vice president of product innovation Claes Petersson said in a release.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary