Chile Rellenos Burgers Recipes

CHILE RELLENOS

Steps:

• Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
• Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
• Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
• Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
• In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

CHILE RELLENOS BURGERS

Steps:

• Preheat the broiler. Line a broiler pan with foil.
• Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.
• Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.
• Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

CHILE RELLENOS BURGERS

Steps:

• Shape beef into four patties.
• Mix chili powder, cumin, salt and pepper
• In a skillet over medium heat, brown patties on both sides.
• Top each with mixed spices and then the onion.
• Reduce heat, cover, cook slowly for 5 minutes or until meat is no longer pink.
• Top each patty with chilies and a slice of cheese.
• Cover and cook 2 minutes longer or until cheese is melted.
• In a small bowl, combine salsa and ketchup. Place burgers on buns. Serve with the salsa mixture and sour cream.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.