Cheese Puffs With Green Chili Recipes

GREEN CHILE PUFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, chilies and butter. Pour batter into prepared casserole dish.
• Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.

CHILI CHEESE PUFF

Steps:

• In a large bowl, beat eggs well. Stir in next five ingredients. Add green chiles. Pour into a greased 8-in. square baking pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

GREEN CHILE CHEESEBURGERS

Steps:

• Preheat the broiler to high.
• Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
• For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
• Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
• To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.

THROWDOWN'S GREEN CHILE CHEESEBURGERS

Steps:

• Burgers:
• For the queso sauce:
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
• For the relish:
• Combine all ingredients in a bowl and season with salt and pepper, to taste.
• For the pickled red onions:
• Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
• For the burgers:
• Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
• Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

GREEN CHILI PUFF

Steps:

• Preheat oven to 350 degrees.
• Beat eggs until light and lemon colored.
• Add flour,baking powder, and salt, and beat until smooth.
• Add cottage cheese, mozzarella, green onions, cheddar, melted margerine, and green chilies.
• Stir until well mixed.
• Pour into Pam sprayed 9x13 inch baking dish.
• Bake about 40 minutes, or until top is slightly brown around the edges and center appears firm.
• Serve immediately.
• Can be served with salsa on the side.

CHILI CHEESE PUFFS

Steps:

• Preheat oven to 375°F.
• Mix together in a bowl: egg, milk, salt (if using) cheese and the drained chillies.
• Sift the flour together with the baking powder over the bowl and mix well.
• Now add the rice krispies, and mix again.
• Place rounded teaspoons on greased but better still, lined with parchment paper, baking trays and bake for 10 to 12 minutes.

CHEESE PUFFS WITH GREEN CHILI

Steps:

• Preheat oven to 400 Degrees and put two oven racks in the upper third of the oven. Place milk, water, salt and butter in a sauce pan and bring to a full boil. Remove from heat and add the flour all at once. Stir for a few seconds to incorporate and return the pan to medium heat, stirring constantly, until the dough draws together in into one mass. It will also begin to coat the bottom of the pan with a thin film as you stir. Remove the saucepan from heat and allow to cool for a minute or two. Break the puffs and stir in one at a time, working vigorously with a wooden spoon. Incorporate each thoroughly before adding the next. Stir in the cheese and chilies. Drop the still warm dough onto the ungreased baking sheets leaving at least 1/2 inch between puffs and sprinkle with a bit of the grated cheese. Immediately turn the heat down to 375 degrees and bake for about 15-20 minutes or until golden brown. Reduce heat to 350 degrees and let them dry for 5 more minutes. Fill these with what makes you happy or Cream Cheese and chili dip which is in the book