Bonnells Roasted Green Chili Cheese Grits Food

THROWDOWN'S GREEN CHILE CHEESEBURGERS

Steps:

• Burgers:
• For the queso sauce:
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
• For the relish:
• Combine all ingredients in a bowl and season with salt and pepper, to taste.
• For the pickled red onions:
• Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
• For the burgers:
• Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
• Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

BONNELL'S ROASTED GREEN CHILI CHEESE GRITS

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.

BONNELL'S ROASTED TOMATO AND JALAPENO SOUP

Steps:

• Slice the jalapenos in half and remove the white veins and seeds.
• Grill the tomatoes, jalapenos and onion until well charred on the outsides.
• In a large soup pot, simmer the onions, tomatoes, jalapenos and garlic with a touch of olive oil for 1-2 hours.
• Puree with a stick blender, strain, add lime juice and season to taste.
• Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro.

CHILI CHEESE GRITS

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.