Diablo Dip Recipes

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SUNNY'S DIABLO DIABLO DIABLO BURGER



Sunny's Diablo Diablo Diablo Burger image

Provided by Sunny Anderson

Categories     main-dish

Time 4h30m

Yield 6 burgers

Number Of Ingredients 13

4 ounces nacho cheese dip
2 pounds ground sirloin (85/15)
One 4-ounce can diced green chiles, drained
1 tablespoon sambal or Thai chili sauce
Kosher salt and freshly ground black pepper
6 hamburger buns
4 tablespoons (1/4 cup) salted butter, melted
2 avocados, thinly sliced
1 teaspoon fresh lime juice
2 tablespoons hot sauce (I prefer Frank's RedHot here)
1 teaspoon confectioners' sugar
1 heart romaine lettuce, finely sliced so it resembles grass in an Easter egg basket
6 slices pepper Jack cheese

Steps:

  • Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
  • When ready to make the burgers, preheat a grill or grill pan to medium high.
  • Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
  • Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
  • Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
  • Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
  • Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.

SHRIMP DIABLOS



Shrimp Diablos image

Quick and easy shrimp diablos.

Provided by Gene03

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 3

Number Of Ingredients 7

2 teaspoons olive oil
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
1 pound frozen cooked shrimp, thawed
1 (10.75 ounce) can condensed tomato soup
hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.

Nutrition Facts : Calories 240 calories, Carbohydrate 19.4 g, Cholesterol 230.1 mg, Fat 6.2 g, Fiber 2 g, Protein 27.2 g, SaturatedFat 1.1 g, Sodium 836.7 mg, Sugar 9.9 g

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