Queso Burger Food

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JOHN MCCAIN CHICKEN QUESO BURGER



John McCain Chicken Queso Burger image

Provided by Food Network

Time 1h33m

Yield 6 burgers

Number Of Ingredients 11

1 lemon
1 lime
1 orange
1/2 teaspoon chili powder
1/2 teaspoon adobo all-purpose seasoning
1 tablespoon extra-virgin olive oil
6 6-ounce skinless, boneless chicken breasts
3/4 cup fresh tomato salsa, plus more for serving
6 slices pepper jack cheese (about 8 ounces)
6 challah rolls or other soft rolls, halved
1 Hass avocado, sliced

Steps:

  • Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.
  • Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.

QUESO BURGERS



Queso Burgers image

Delicious melty queso over grilled burgers. Tastes just like a fiesta in your mouth!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 6

1 1/2 lb. ground sirloin
1 lb. easy melt cheese (like Velveeta cut into 1/2-inch cubes)
10 oz Rotel Diced Tomatoes & Green Chilies (undrained)
6 hamburger buns
6 pieces leaf lettuce
1 large tomato (cut into 6 slices)

Steps:

  • Melt velveeta and rotel in a medium saucepan over low heat. You can also melt in the microwave 3-5 minutes, stirring after 3 minutes.
  • Preheat grill to medium and shape hamburger meat into 6 patties. Lightly season with salt and pepper. Grill 4 to 5 minutes each side or until no longer pink.
  • To assemble the burgers, place burger on bottom bun and top with 2 Tbs melted cheese. Top with lettuce, tomato and top bun and enjoy!

Nutrition Facts : Calories 680 kcal, Carbohydrate 25 g, Protein 45 g, Fat 44 g, SaturatedFat 23 g, Cholesterol 156 mg, Sodium 828 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHILE CON QUESO CHEESEBURGER



Chile Con Queso Cheeseburger image

If you love Chile con Queso, sink you teeth into this cheesy gooey burger for a real taste explosion! Have a napkin and some tortilla chips ready to catch what your mouth misses because you will want to save every bite! Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chilies and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with Anaheim and Jalapenos.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 anaheim chilies
2 jalapenos
extra virgin olive oil
1 large garlic clove, unpeeled
1 tablespoon tomatoes, finely diced into very tiny cubes, no seeds or 1 tablespoon juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup monterey jack cheese, Shredded (you can use Caciotta as well)
1/2 cup cheddar cheese or 1/2 cup longhorn cheese, shredded
salt & freshly ground black pepper
1 1/2 lbs ground beef
4 kaiser rolls or 4 onion topped hamburger buns, split
lettuce leaf, for serving
sliced onion, for serving
sliced tomatoes, for serving
mayonnaise, for serving
ketchup, for serving

Steps:

  • Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
  • Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
  • Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

Nutrition Facts : Calories 656.2, Fat 37.1, SaturatedFat 16, Cholesterol 143.1, Sodium 590.8, Carbohydrate 33.5, Fiber 2, Sugar 2.7, Protein 44.9

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