Green Chile Cheese Ball Recipes

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GREEN CHILI CHEESE BALL



Green Chili Cheese Ball image

Make and share this Green Chili Cheese Ball recipe from Food.com.

Provided by Gingerbear

Categories     Spreads

Time 10m

Yield 24-26 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup shredded colby cheese
1 (4 ounce) can chopped green chilies
1/4 cup finely chopped onion
1 teaspoon hot pepper sauce
salt

Steps:

  • In bowl, combine all ingredients.
  • Blend well.
  • Place mixture on wax paper or plastic wrap.
  • Wrap and form into ball.
  • Chill for several hours.
  • Serve spread with crackers.

GREEN CHILE CHEESEBURGERS



Green Chile Cheeseburgers image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chile Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
  • Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
  • Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers.

THROWDOWN'S GREEN CHILE CHEESEBURGERS



Throwdown's Green Chile Cheeseburgers image

In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

Provided by Bobby Flay

Categories     main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
1 tablespoon canola oil
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed

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 CHILE CHEESEBURGER DELUXE



Green Chile Cheeseburger Deluxe image

In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños - a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of "queso amarillo" will do, but domestic Monterey Jack or Muenster may be even better.

Provided by David Tanis

Categories     dinner, lunch, burgers, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 medium white onion, diced small, soaked in ice water 10 minutes and drained
2 medium firm-ripe tomatoes or 6 plum tomatoes, diced
Salt, to taste
1 Serrano chile, finely chopped
Handful of chopped cilantro
4 to 6 fresh New Mexico green or Anaheim chiles
24 ounces ground beef or ground buffalo meat
Salt and pepper
8 slices Monterey Jack or Muenster
4 hamburger buns, lightly toasted
1 or 2 avocados, in thick slices

Steps:

  • Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
  • Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
  • Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
  • Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
  • Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
  • If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
  • If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
  • Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 8 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN CHILE CHEESEBURGERS



Green Chile Cheeseburgers image

There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite-perfect for topping a thick, juicy green chile cheeseburger. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 7

3 whole green chiles, such as Anaheim or Hatch
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
6 slices slices sharp cheddar cheese
6 hamburger buns, split and toasted
Optional toppings: Lettuce leaves, sliced tomato, sliced onion, bacon and mayonnaise

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.

Nutrition Facts : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.

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Top Asked Questions

What is a green chile cheeseburger?
Loading Video... In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese.
What do green chile peppers taste like?
They have a smoky flavor and a bit of a bite—perfect for topping a thick, juicy green chile cheeseburger. —James Schend, Taste of Home Deputy Editor Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed.
How do you cook Chiles on a charcoal grill?
Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles. Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames.
How do you remove the skin from Chiles before cooking?
Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile “fillets” with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside.

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