Chile Rellenos Burgers Recipes

Steps:

• Preheat the broiler. Put the poblanos cut-side down on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7 to 8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
• Preheat the oven to 350 degrees F. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3 to 5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

Steps:

• Shape beef into four patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink., Top each patty with chiles and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with the salsa mixture and sour cream.

Steps:

• Mix turkey (or ham), cheese, and onion. Add salt, pepper, and garlic, to taste, and set mixture aside.
• Mix eggs and milk together. Beat well and set aside.
• Mix cornmeal, flour, fajita seasoning, and 1 teaspoon of salt together. Set aside.
• Slit the chiles down the side just enough to remove the seeds and stuff with meat mixture. Roll chile in plain flour. Next, dip chile in egg and milk mixture then roll the chile in cornmeal and flour mixture. Repeat dipping chile in milk and egg mixture, then roll again in cornmeal and flour mixture. Fry chiles in oil over medium heat in pan on stovetop until golden brown.

Steps:

• Shape beef into four patties.
• Mix chili powder, cumin, salt and pepper
• In a skillet over medium heat, brown patties on both sides.
• Top each with mixed spices and then the onion.
• Reduce heat, cover, cook slowly for 5 minutes or until meat is no longer pink.
• Top each patty with chilies and a slice of cheese.
• Cover and cook 2 minutes longer or until cheese is melted.
• In a small bowl, combine salsa and ketchup. Place burgers on buns. Serve with the salsa mixture and sour cream.

Steps:

• Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Steps:

• Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
• Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
• Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
• Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Steps:

• Preheat the broiler. Put the poblanos, cut-side down, on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7-8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion, and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
• Preheat the oven to 350 degrees. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4 inch patties; make an indention in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3-5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.

Steps:

• For the Sauce:.
• Combine the tomatoes, garlic and onion in a food processor and process until liquid.
• Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
• Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
• For the chiles:.
• Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
• Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
• After this time, carefully peel the skins away but keeping the chiles intact, including stems.
• Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
• Roll the filled chiles in flour and evenly coat; set aside.
• Beat the egg whites in a bowl until stiff.
• In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
• Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
• Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
• Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
• Repeat with remaining chiles.
• Remove any toothpicks that you may have used!
• Serve topped with the sauce.

Steps:

• Preheat oven to 450.
• Quarter the peppers and remove seeds, stems, and veins.
• Immerse peppers into boiling water for 3 minutes and drain.
• Invert peppers onto paper towels to drain well.
• Place the peppers in a well-greased 2-quart square baking dish.
• Top with 1 cup cheese.
• In a medium bowl combine eggs and milk.
• Add flour, baking powder, cayenne pepper, and salt.
• Beat until smooth with a rotary beater.
• Pour egg mixture over peppers and cheese.
• Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
• Sprinkle with 1/2 cup cheese.
• Let stand about 5 minutes or until cheese melts.
• If desired, serve with picante sauce or sour cream.