GREEN CHILE GRILLED CHEESE
An old favorite gets a Southwest twist in these savory sandwiches suggested by Emily Hockett (above with husband Van) of Federal Way, Washington. "I make grilled cheese often in summer when it's too hot to use the oven," she relates. "It is a nice light lunch or dinner."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
GREEN CHILE GRILLED CHEESE MELT
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. -Julia Huntington, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431 calories, Fat 29g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
GREEN CHILE GRILLED CHEESE SANDWICH RECIPE
This green chile grilled cheese, aka the Albuquerque Turkey, is a standard New Mexico grilled cheese found at many sandwich shops in NM. Now you can make them at home."*" See Kitchen Notes for more information
Provided by mj
Categories Light Lunch Sandwich
Time 20m
Number Of Ingredients 9
Steps:
- Prep all of your ingredients for assembly.
- Heat up a cast iron griddle or skillet over medium low heat.
- Place a touch of butter on the hot griddle. It should sizzle and melt. Place one slice of bread on the griddle to soak up the butter. Repeat with the other slice of bread.
- On top of one slice of bread place the sharp cheddar, onion, green chile, cilantro, and avocado. On the other slice place the mild cheddar and turkey. Top with the second slice of bread, buttered side out.
- When the cheese starts to melt, place the bread with the turkey (buttered side out) on top of the other slice.
- Turn the heat up to medium and grill the sandwich on both sides until the bread is toasted and cheese is melted.
GREEN CHILE CHEESEBURGERS
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 18
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 GRILLED CHICKEN BURGERS
Moist and juicy green chile grilled chicken burgers, topped with avocado, salsa, and cheese! An easy, healthy recipe that everyone will love!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ground chicken, green chiles, green onion, jalapeno, chili powder, cumin, garlic powder, and salt. Divide and shape into 4 patties.
- Meanwhile, preheat the grill to medium and prepare any desired burger toppings.
- Lightly brush the grill with canola oil. Grill the burgers for 5 minutes, flip, then grill for an additional 3-5 minutes, until cooked through. During the last few minutes of cooking, top the burgers with pepper jack cheese and let melt. If desired, toast the buns on the grill as well.
- Enjoy immediately with any desired toppings.
Nutrition Facts : ServingSize 1 burger with whole wheat bun and cheese (no other toppings), Calories 334 kcal, Carbohydrate 28 g, Protein 38 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 85 mg, Fiber 4 g, Sugar 4 g
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
GRILLED ROAST BEEF & GREEN CHILE SANDWICHES
From "The Busy Family Cookbook." Very tasty! I LOVE green chilies, so no surprise I enjoyed it, but the kids (ages 10 and 6) gobbled it up too.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 25m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
- Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
- Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
- Serve with salsa if desired.
Nutrition Facts : Calories 444.4, Fat 22.5, SaturatedFat 9, Cholesterol 39.5, Sodium 2255.8, Carbohydrate 44, Fiber 9, Sugar 5.7, Protein 20.1
GREEN CHILI GRILLED CHEESE
This is an easy, cheesy light lunch or dinner recipe. I made this with Tillamook cheddar and used sourdough bread and it was great. Adapted from Taste of Home.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 483.4, Fat 31.8, SaturatedFat 19.5, Cholesterol 89.3, Sodium 708.6, Carbohydrate 31.4, Fiber 2.1, Sugar 5.4, Protein 19
GREEN CHILE CHICKEN
Steps:
- First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works. After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.
CHILE RELLENO GRILLED CHEESE SANDWICH
Two comfort foods collide for one unforgettable grilled cheese sandwich!
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
- Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
- Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan.
- Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside.
- To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use).
- Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.
- Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
- FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.
Nutrition Facts : Calories 729 kcal, Carbohydrate 36 g, Protein 30 g, Fat 51 g, SaturatedFat 32 g, Cholesterol 270 mg, Sodium 873 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
GREEN CHILE CHICKEN ENCHILADAS
Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
Provided by Annie
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Facts : Calories 481 calories, Carbohydrate 25.5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 32.2 grams fat, Fiber 17.7 grams fiber, Protein 37 grams protein, ServingSize 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Sodium 815 grams sodium, Sugar 1.1 grams sugar
GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER
Categories Cheese Side Vegetarian Backyard BBQ Corn Hot Pepper Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.
GRILLED STEAKS WITH BLUE CHEESE AND CHILES
Provided by Dana Talusani
Categories Beef Cheese Quick & Easy Backyard BBQ Dinner Blue Cheese Meat Beef Tenderloin Steak Grill/Barbecue Jalapeño Bon Appétit Colorado Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
- Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.
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4/5 (7)Total Time 35 minsServings 4Calories 269 per serving
- Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.
- Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.
- Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sandwiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.
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- In the same saucepan, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the vinegar, sugar and 1 tablespoon of the ginger and cook, stirring occasionally, until the vinegar is slightly reduced, 2 minutes. Add the mangoes, crushed seeds and crushed red pepper and cook over moderately high heat, stirring, until the mixture resembles jam, 5 minutes. Scrape the chutney into a small bowl and let cool. Season with salt.
- Heat a griddle over moderately low heat. In a large bowl, toss both cheeses with the jalapeño, cilantro and remaining 2 teaspoons of ginger. Season with salt and black pepper.
- Brush 1 side of each bread slice with butter. Arrange 4 slices buttered side down on the griddle. Top each with one-fourth of the cheese mixture and 3 tablespoons of the chutney. Close the sandwiches and cook until golden, 3 minutes per side. Let rest for 2 minutes, then cut in half and serve.
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- Rinse peppers; pat dry. Carefully cut a lengthwise slit down one side of each pepper. Using a small, sharp knife, gently scrape out as many seeds and as much membrane as possible without tearing the pepper. Leave stems attached.
- For a charcoal grill, place peppers on the rack of an uncovered grill directly over hot coals. Grill for 10 to 12 minutes or until skin turns dark and blisters, turning often during grilling. (For a gas grill, preheat grill. Place peppers on the grill rack over heat. Cover and grill as directed.)
- Wrap peppers in foil; let stand for 20 minutes. When cool enough to handle, hold peppers under cold running water, carefully peeling away blackened skin. Be careful not to tear peppers.
- In a small bowl stir together goat cheese, colby cheese, and cayenne pepper. Spoon 2 to 3 tablespoons of the cheese mixture into each of the whole peppers. Do not overstuff. Pinch edges together with cheese to seal.
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From iamafoodblog.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 6 mins
- Place the two slices of bread (open faced) on a cutting board. Top the bottom slice of bread with shredded cheddar and dot generously with chili crisp, or to taste.
- Melt half a tablespoon of butter in a non-stick pan on medium low heat. Carefully add the cheese topped bread and top with the other slice of bread.
- Cook slowly on medium-low heat until golden brown and toasty. If your cheese isn’t melting as fast as you like, use a lid to cover your sandwich but keep an eye on the bottom, checking every so often so that the bottom doesn’t burn.
- When it’s golden and toasty, carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, slice (or not) and enjoy hot!
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- As soon as the butter melts, lay the pieces of bread on it and move them around a little so they soak up the butter.
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Ratings 1Calories 126 per servingCategory Healthy Vegetarian Sandwich Recipes
- Place oven racks in upper and lower thirds of oven. Preheat to 425 degrees F. Line one large baking sheet with parchment paper.
- Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined. Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.
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5/5 (1)Total Time 50 minsCategory Main DishCalories 190 per serving
- In a blender or food processor, combine all of the marinade ingredients. Pour into a large zipper bag or container and add the chicken breasts, coating each well. Let the chicken marinate in the fridge for at least 30 minutes, or up to a few hours.
- Heat grill to high heat. Turn down to medium and grill chicken on each side until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low). Continue cooking until chicken is almost done.
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