Greenchiligrilledcheese Recipes

GREEN CHILE GRILLED CHEESE

Steps:

• Top two slices of bread with two slices of cheese; sprinkle with chilies. Top with remaining bread. Butter the outsides of sandwiches. , In a large skillet or griddle, toast sandwiches until bread is lightly browned on both sides or until lightly browned.

GREEN CHILE GRILLED CHEESE MELT

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.

GREEN CHILI GRILLED CHEESE

Steps:

• Butter one side of all 4 slices of bread.
• Top unbuttered sides of 2 slices of bread with one slice of cheddar each.
• Sprinkle both slices with the chilies, then lay the other 2 slices of cheese on top of the chilies.
• Top with last 2 slices of bread, buttered side out.
• In a large skillet over medium heat, cook sandwiches on both sides until golden brown and cheese is melted.

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

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.

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

GREEN CHILE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in a medium sauce pan, and sprinkle in flour. Stirring constantly, allow flour to brown, about 2-3 minutes. Slowly stir in half-and -half. Simmer, stirring frequently about 5 minutes, or until thickened. Add chiles,1/2 cup onion and cayenne, and simmer for 10 minutes on low heat.
• Mix cheese and medium minced onion. Heat oil in a skillet,(you only need maybe half an inch) then dip the tortillas in hot oil, one at a time, for about 5 seconds each. Stack them on top of each other on a plate, covered with paper towels as you go.
• Scoop cheese mixture (about half a cup or so per tortilla) onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan. When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese. Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly. Great when garnished generously with sour cream.

GRILLED CHEESE WITH CHILIES & TOMATO

Steps:

• Cover each of two of the bread slices with one Singles, two tomato slices, 1 Tbsp. chilies and second Singles. Top with remaining bread slices.
• Spread outsides of sandwiches with margarine.
• Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.