New Mexico Green Chile And Cheese Scones Recipes

NEW MEXICO GREEN CHILE AND CHEESE SCONES

Steps:

• Seed, chop and blot excess moisture from green chile. Set aside
• In a large bowl, whisk to combine, flour, sugar, baking powder and salt.
• In a seperate bowl, whisk together 2 eggs.
• Add the yogurt and milk to the eggs.
• Stir to combine.
• Cut the cold butter into small cubes. Add the butter to the flour mixture.
• Using a pastry cutter or fork, cut butter into flour. Do not over mix. You want this mixture to be lumpy. You should have pea size pieces of butter distributed through-out the flour. This will produce a light textured scone.
• Add the milk and egg mixture to the flour. Stir to combine. Add the green chile and cheese and mix agin just to evenly combine. The dough will be moist and sticky
• Tip mixture out onto a well floured board. With floured hands, knead dough lightly. Just enough fo the dough to all come together. Divide the dough in half.
• Form each half of the dough into a disk about 3/4 inch thick. Cut each disk into four equal wedges. Place scones on an ungreased sheet pan.
• Preheat oven to 375°F. While oven is preheating, allow scones to rest.
• Bake for 20 minutes or until golden brown.

GREEN CHILE CHEESEBURGER DELUXE

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.