Grilled Chilies With Beef And Cheese Stuffing Rsc Food

GRILLED CHEESE-STUFFED BURGERS

Steps:

• 1. Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. Mix the ketchup and Worcestershire together in a small bowl.
• 2. Grill the burgers for 5 minutes per side. Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes.
• 3. On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries.

GRILLED CHEESE-STUFFED CHILE TACOS

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.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
• In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
• Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
• Transfer to a platter and let rest for 5 minutes before serving.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF.
• In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
• Set aside.
• Place one piece of cheese in center of each chicken breast.
• Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
• Dredge with flour.
• In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
• Dip each rolled breast in beaten egg, then in crumb mixture to coat.
• Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
• Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
• Bake for 30 to 35 minutes, or until golden brown.

GRILLED ROAST BEEF & GREEN CHILE SANDWICHES

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.

CHILI CHEESE DOG STUFFED BREAD

Steps:

• Preheat oven or grill to 350°F.
• Either allow Farmer John Beef Franks to come to room temperature or grill them (optional)
• Using a sharp knife slice a "V" shape lengthwise on the top of the French baguette bread. With your hand, remove the bread inside to create a boat. (See Note 1)
• Place baguettes on a lined baking sheet. Spoon half of the chili on the inside bottom of each baguette. Layer 4 slices of cheddar cheese lengthwise, then place 4 franks lengthwise in each. Top each frank with half a slice of cheese and more chili.
• Bake, or grill with lid closed, for 15 minutes until cheese is melted, bread is crispy and franks are heated through. Slice and serve with more chili.

CHEESE & GREEN CHILIES STUFFED BURGERS

Steps:

• Mix all the ingredients together except the cheese slices and chiles.
• Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
• Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
• Top with the remaining 6 patties sealing the edges firmly.
• Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

GRILLED CHILIES WITH BEEF AND CHEESE STUFFING #RSC

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.