Greenchilecheesetoast Recipes

GREEN CHILE CHEESEBURGERS

Steps:

• Preheat the broiler to high.
• Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
• For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
• Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
• To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.

GREEN CHILE TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reduce heat to medium; stir in chiles, soup, sour cream and salt until well blended.
• Place half of the Tater Tots™ in single layer on bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then with remaining Tater Tots™, then with remaining 1/2 cup cheese.
• Bake 45 to 55 minutes or until casserole is bubbly and Tater Tots™ are lightly browned. Top with green onions.

FRESH GREEN CHILE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt.
• Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese.
• Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

GREEN CHILE CHEESY BREAD

Steps:

• Mix the cheese, peppers, and mayonnaise, blending well.
• Spread on the cut surface of the French bread, which has been sliced in half horizontally.
• Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

GREEN CHILE CHEESE TOAST

Steps:

• Mix all ingredients thoroughly and spread on toasted french bread slices.
• Broil 5 inches from heat until bubbly.

GREEN CHILE CHEESEBURGERS

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.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

GREEN CHILE CHEESEBURGER TOPPING

Steps:

• Roast and peel chiles:
• Gas stove method:
• Lay peppers or chiles on their sides on racks of burners. Turn flame on high and char peppers or chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.
• Broiler method:
• Preheat broiler. On rack of a broiler pan broil peppers or chiles about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes.
• Transfer peppers or chiles, roasted by either method, to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel peppers or chiles and cut off tops. Discard seeds and ribs.
• Chop chiles.
• In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until soft.
• Sprinkle flour over onion mixture and stir with a wooden spoon until combined well.
• Trickle in water, stirring constantly, and stir in chiles. Bring mixture to a simmer, stirring frequently. Reduce heat to moderately low and cook mixture, stirring, until thickened, 3 to 4 minutes. Add salt to taste.

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 CHEESE PIE

Steps:

• Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
• mix the eggs, half and half, chiles,and cumin and pour into pie crust.
• Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

GREEN CHILE CHICKEN TACOS

Steps:

• In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
• Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
• Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

CHILI CHEESE TOAST

Steps:

• In a bowl, combine the chilies and mayonnaise. Spread over each slice of bread. Top each with a cheese slice. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.