Green And Red Chile Nacho Sliders Recipes

CHILE-RUBBED SIRLOIN AND GREEN CHILE NACHOS

Steps:

• Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.
• Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.
• Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.
• Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.
• In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.
• Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 3 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.
• Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.

GREEN CHILE SLIDERS WITH TOMATILLO LIME SAUCE

Steps:

• Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2" pieces.
• Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.
• In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties.
• In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Steps:

• Bring a pot of water to boil.
• Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
• Drain, cool slightly and put them in a blender.
• Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
• You should have about 2 cups of this salsa verde. Put to one side.
• Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
• Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
• Stir in the prepared salsa verde until incorporated and remove from the heat.
• Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat oven to 350°.
• Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
• Make 3 or 4 layers of the nachos.
• Bake until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

CHEESE, JICAMA, AND GREEN CHILE NACHOS

Steps:

• Prepare the tortilla chips, if using homemade. Place them in a napkin-lined basket. On a large serving platter, arrange the cheese, jicama, chiles, and cilantro. Serve the basket of chips with the platter of ingredients next to it. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.