1. Prepare grill to medium heat. Place bell pepper grate 5 inches from heat 15 minutes, turning once halfway through, until evenly charred. Wrap pepper in foil and let stand until cool 15 minutes. Peel, seed and cut pepper into 4 pieces; set aside.
2. Meanwhile, combine chicken, bread crumbs, cilantro, shallots, jalapeno, lime juice and salt in a large bowl. Shape into four 1/2-inch-thick patties; transfer to a plate. Cover patties and refrigerate until firm, about 10 minutes.
3. Grill patties 15 minutes, turning once halfway through, until meat thermometer inserted in center of each patty reaches 160 degrees. Top each patty with piece of roasted pepper; divide cheese and sprinkle over tops.
4. Leave on grill until cheese is bubbly. Place burgers on bottom halves of rolls; top with remaining halves. Garnish with salsa, tortilla chips and lime wedges, if desired.
1 red or yellow bell pepper
1 pound ground chicken
3/4 cup fresh bread crumbs
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
2 teaspoons chopped jalapeno chile
2 teaspoons fresh lime juice
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
4 crusty rolls -- split and toasted
Prepared salsa -- tortilla chips and lime wedges, for garnish