Green Chile Prosciutto Appetizers Recipes

GREEN CHILE PROSCIUTTO APPETIZERS

Steps:

• Preheat oven to 375°. Unroll crescent dough into 1 long rectangle; press perforations to seal. In a small bowl, beat cream cheese, green chiles and mustard. Spread over dough to within 1/2 in. of edges. Sprinkle with prosciutto. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 1-in. slices., Place on a parchment-lined baking sheet. Brush with egg; sprinkle with Parmesan cheese. Bake until golden brown, 12-15 minutes. If desired, top with additional grated Parmesan cheese.

GREEN CHILE CHEESEBURGERS

Steps:

• Preheat a grill to medium high. Grill the serrano, Cubanelle and poblano peppers, turning, until charred all over, 6 minutes for the serrano, 8 minutes for the Cubanelle, and 10 to 12 minutes for the poblano. Transfer to a large bowl, cover with plastic wrap and let steam 10 minutes. Peel, seed and chop all the peppers.
• Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt and cook, stirring, until browned, 5 to 6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Add 1 cup water, the grilled peppers and 1/2 teaspoon salt. Simmer over medium heat until most of the liquid has cooked off, 8 to 10 minutes. Stir in the vinegar and season with salt.
• Form the ground beef into 8 patties, about 4 inches wide and 1/2 inch thick; season with salt and pepper. Oil the grill grates. Grill the burgers over medium-high heat, 3 to 31/2 minutes per side for medium rare; top each with a slice of cheese after flipping and cover to melt. Toast the buns cut-side down, about 30 seconds.
• Spread some mayonnaise and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onion and the grilled chile salsa.

PROSCIUTTO WRAPPED CHILE SHRIMP WITH GREEN ONIONS

Steps:

• Heat a grill or grill pan to medium.
• Combine the EVOO, scallion whites, chile and lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer.
• Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

PROSCIUTTO APPETIZERS THAT YOU MUST TRY

Steps:

• Pick some prosciutto appetizers to try
• Tell us your favorites

GREEN CHILE TORTILLA PINWHEELS

Steps:

• Mix cream cheese, chilies, garlic salt and 2 tablespoons picante together.
• Spread on tortillas.
• Roll tortillas tightly, like a jelly roll and wrap in plastic wrap.
• When ready to serve, cut in 1/2-inch pieces.
• Serve with additional picante sauce for dipping.

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

PROSCIUTTO-WRAPPED GREENS

Steps:

• In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
• Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
• Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
• Taste for salt and pepper.
• Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
• Squeeze the greens together and roll the prosciutto into a tight log.
• Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
• Repeat with the remaining prosciutto and greens and serve.