Green Chile And Cheese Sausage Poppers Recipes

CHORIZO POPPERS

Steps:

• Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.

SAUSAGE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and place in a medium bowl. Mix with the cream cheese.
• Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
• Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
• Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
• Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
• Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
• Space hand pies evenly on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

GREEN CHILE CHICKEN SAUSAGE - CULINARY COMMUNION

Steps:

• Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
• Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
• Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
• Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.).
• Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. :) We have also substituted Anaheim peppers for the poblanos when we couldn't get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we're making the sausages for and their individual tastes.

SMOKED STUFFED CHILE POPPERS

Steps:

• 1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.
• 4. Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.