GREEN AND RED CHILE NACHO SLIDERS
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings, 2 sliders each
Number Of Ingredients 23
Steps:
- For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.
- For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.
- Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.
- Combine the ground beef and ground pork with the red chile paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.
- In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.
- Top the burgers with green chile sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.
GREEN CHILE SLIDERS WITH TOMATILLO LIME SAUCE
From Rachael Ray Mag 11/08. Haven't made these yet, but can't wait to try them out at the weekend tailgate! I love smaller, bite size foods-especially at parties, potlucks & tailgates. Rachael suggests serving these with margaritas and tortilla chips-yumm.
Provided by Meredith .F
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2" pieces.
- Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.
- In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties.
- In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.
Nutrition Facts : Calories 911.5, Fat 43.9, SaturatedFat 17.4, Cholesterol 143.6, Sodium 891, Carbohydrate 76, Fiber 4.1, Sugar 14.2, Protein 52.1
GREEN CHILE-TOMATILLO SAUCE
Provided by Food Network
Categories condiment
Time 1h55m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
ROASTED-TOMATILLO AND LIME SALSA
Categories Condiment/Spread Sauce Blender Broil Super Bowl Quick & Easy Cinco de Mayo Lime Mint Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
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