Grilled Chilies With Beef And Cheese Stuffing Rsc Food

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GRILLED GREEN CHILE-STUFFED PEPPER STEAKS WRAPPED IN BACON



Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon image

Provided by Food Network

Categories     main-dish

Time 4h16m

Yield 4 servings

Number Of Ingredients 11

4 boneless rib-eye steaks, filet mignon, or sirloin steaks, cut 1- to 2-inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder

Steps:

  • Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
  • Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
  • To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
  • Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
  • Place the steaks on individual plates and serve.

GRILLED CHEESE-STUFFED CHILE TACOS



Grilled Cheese-Stuffed Chile Tacos image

Mildly spicy Cubanelle chiles are just the right size to stuff with cheese and fold into warm corn tortillas. They take only a few minutes to char on the grill alongside tomatoes and onions that go into a chunky salsa.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

6 small Cubanelle peppers (2 to 3 ounces each)
2 large plum tomatoes, halved lengthwise
1 small red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil
Kosher salt
2 cloves garlic, minced
2 teaspoons chopped chipotle chiles in adobo sauce
1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
Juice of 2 limes
2 avocados
1 1/2 cups shredded Monterey Jack cheese
12 six-inch corn tortillas
3/4 cup sour cream

Steps:

  • Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves.
  • Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.
  • Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain.
  • Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes.
  • Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft.
  • To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.

CHILI CHEESE GRILLED CHEESE BITES



Chili Cheese Grilled Cheese Bites image

The classic chili cheese flavors are getting the grilled cheese treatment! We make a quick, spreadable chili, then we encompass it with several layers of cheese. The secret is cooking the bread on melted Cheddar to add an outer, cheesy crunch that seals off the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 16 bites

Number Of Ingredients 13

8 ounces 80/20 ground beef
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Kosher salt
1/4 cup plus 2 tablespoons tomato paste (3 ounces)
Twelve 1/2-inch slices brioche (about 10 ounces)
1/4 cup cream cheese (2 ounces)
8 ounces shredded sharp yellow Cheddar (about 2 cups)

Steps:

  • Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes.
  • Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat.
  • Preheat a large nonstick pan or griddle over medium heat.
  • Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside.
  • Spread 2 heaping tablespoons of the chili on 4 more of the bread slices.
  • Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
  • Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate.
  • Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
  • Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately.

STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE



Stuffed Peppers with Beef, Rice, Spinach and Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Steps:

  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

ROAST BEEF SANDWICH WITH GREEN CHILIES AND CHEESE



Roast Beef Sandwich With Green Chilies and Cheese image

This is my original sandwich, and is still my favorite. It features sliced sour dough bread, sliced roast beef, whole Ortega chilies, med cheddar and pepper jack, and you must use very juicy ripe tomatoes.

Provided by personalchef

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices sourdough bread
2 ounces roast beef
1 whole Ortega chile
1 slice cheddar cheese
4 slices ripe tomatoes
1 slice monterey jack pepper cheese
2 tablespoons butter

Steps:

  • Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
  • Lay the two slices of sourdough on a bread board, side by side.
  • On one side, place cheddar cheese, Ortega chilies and roast beef.
  • On other side, place Jack cheese, and tomato slices.
  • Both sides are loaded from the bread up.
  • Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.

Nutrition Facts : Calories 889.2, Fat 49.5, SaturatedFat 28.4, Cholesterol 155.6, Sodium 1302.2, Carbohydrate 70.1, Fiber 4.8, Sugar 2.7, Protein 41.2

GRILLED CHILES RELLENOS



Grilled Chiles Rellenos image

Make and share this Grilled Chiles Rellenos recipe from Food.com.

Provided by Ms B.

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 poblano chiles or 4 small green bell peppers
1 (15 ounce) can kidney beans, drained and rinsed
1 (8 ounce) package monterey jack cheese, shredded
1/4 cup raisins
1/4 cup salsa
2 teaspoons chili powder

Steps:

  • Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
  • In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
  • Stuff the peppers with the filling.
  • Heat grill to medium.
  • Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Nutrition Facts : Calories 249.3, Fat 12.8, SaturatedFat 7.7, Cholesterol 35.7, Sodium 501.9, Carbohydrate 20.7, Fiber 4.4, Sugar 7.8, Protein 14.9

GRILLED ROAST BEEF & GREEN CHILE SANDWICHES



Grilled Roast Beef & Green Chile Sandwiches image

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

1 (4 ounce) can chopped green chilies, drained
2 tablespoons mayonnaise (I used light and it was fine)
1 tablespoon Dijon mustard
10 slices rye bread
5 slices swiss cheese
10 slices cooked beef
2 tablespoons butter, softened
salsa (optional)

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

GRILLED CALIFORNIA PESTO-STUFFED STEAKS



Grilled California Pesto-Stuffed Steaks image

A delicious and flavorful way to fix steaks! Serve a tossed spinach salad and crusty garlic bread on the side. New York strip or sirloin steak can be substituted for the rib-eye.

Provided by Alskann

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
1/4 cup pesto sauce (Store bought or you can use the recipe below)
2 tablespoons finely shredded parmesan cheese
1 tablespoon olive oil
2 cups fresh basil leaves, packed
1/2 cup freshly grated romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste

Steps:

  • Heat grill to medium heat.
  • Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
  • Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
  • Drizzle oil over beef.
  • Place steaks on hot grill.
  • Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
  • To serve, cut beef into thick strips.
  • Pesto intructions:.
  • Combine the basil in food processor with the pinenuts, pulse a few times.
  • Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on.
  • Stop to scrape down the sides of the food processor with a rubber spatula.
  • Add the grated Romano cheese and pulse again until blended.
  • Add a pinch of salt and freshly ground black pepper to taste.

Nutrition Facts : Calories 404.4, Fat 41.8, SaturatedFat 7, Cholesterol 13.3, Sodium 168.1, Carbohydrate 3.3, Fiber 0.8, Sugar 0.6, Protein 6.7

GRILLED CHILIES WITH BEEF AND CHEESE STUFFING #RSC



Grilled Chilies With Beef and Cheese Stuffing #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. What's better than grilled chillies? Grilled chilies stuffed with a beefy, cheesy filling. Hatch Chilies in season or Poblano peppers the rest of the year get a simple, tasty treatment in a recipe that yields a lot of flavor for very little work. Great for picnics and cookouts. These re-heat beautifully in the microwave so you don't need to be afraid to make the whole batch, but its easy to cut the recipe in half if you prefer. And if you are feeding anyone who can't tolerate hot peppers you can substitute Cubanelles or Italian Frying Peppers.

Provided by 3KillerBs

Categories     Peppers

Time 1h

Yield 12 peppers

Number Of Ingredients 8

2 lbs ground beef
12 hatch chiles or 12 poblano peppers
8 ounces cream cheese, softened
8 ounces monterey jack cheese, shredded
1 cup grape tomatoes, halved
2 tablespoons chopped green onions
salt, to taste
Reynolds Wrap Foil

Steps:

  • Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together.
  • Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture.
  • Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end.
  • Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out.
  • Wrap each pepper in foil and fold the ends over to create a good seal.
  • Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy.
  • I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice.
  • Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold.
  • Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips.
  • Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts.
  • Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling.
  • Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot.

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