GRILLED POBLANO PEPPER SOUTHWEST BURGERS
Grilled poblano peppers, sharp cheddar cheese, and chipotle aioli come together with a juicy, grilled hamburger patty and toasted buns to create these majorly flavorful Grilled Poblano Pepper Southwest Burgers. The smokey, charred poblano peppers add a touch of a sweetness and mildly spicy heat that we love, but you could always sub in serrano or jalapeno peppers for even more spice, or cool things down with milder peppers like anaheim or bell peppers.
Provided by Amy Nash
Categories Dinner
Time 18m
Number Of Ingredients 17
Steps:
- Roast the poblano peppers by first rubbing them with a little olive oil. Heat the grill to a medium-high heat, then set the whole poblano peppers over an area of indirect heat area (turn off burners if necessary, or rearrange coals so the peppers aren't directly over the heat source) and close the lid so that they can roast for 10-15 minutes. Turn once or twice to make sure all sides are cooking evenly and the peppers begin to blister.
- Move the peppers to the direct heat and grill until the skins are charred, turning to get all sides of the peppers. Transfer to a dish or plate and cover tightly with plastic wrap for 10 minutes until cool enough to handle. Peel the charred skin away from the peppers and slice open to remove the seeds and stem. Cut the poblano peppers into large slices to use for topping your southwest burgers.
- Alternatively, preheat oven broiler to high, then place the poblano peppers on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened, then continuing to sweat the peppers as described above.
- To make the burgers, divide the meat into 6 equal portions, about 6 ounces each or roughly the size of a tennis ball. Gently shape into burgers that are slightly larger than the size of the buns you plan to use, about 3/4-inch thick. Make a depression in the center of each patty with your thumb and generously season both sides of each patty with salt and freshly ground black pepper.
- Heat the grill to medium-high heat, then place the hamburger patties directly over the flames or heat source and grill, covered, for 3-4 minutes on each side for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. During the last few minutes of grilling, top the burgers with the sliced cheese so it can melt and toast the buns.
- Let the burgers sit for 3 to 4 minutes after removing from the grill so that the juices can redistribute before serving.
- Assemble the burgers by laying a piece of lettuce on top of the toasted bottom bun, followed by the burger with melted cheese, slices of poblano pepper, tomato slices, onions, and the toasted top bun that has been generously slathered with chipotle aioli.
Nutrition Facts : Calories 910 kcal, Carbohydrate 27 g, Protein 39 g, SaturatedFat 22 g, Cholesterol 202 mg, Sodium 1303 mg, Fiber 3 g, Sugar 5 g, Fat 72 g, TransFat 2 g, UnsaturatedFat 43 g, ServingSize 1 serving
HOMINY WITH POMEGRANATE AND CILANTRO
Provided by Guy Fieri
Categories side-dish
Time 10h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Rinse the hominy, then place in a large bowl and cover with twice its volume of cold water. Soak overnight. Drain when ready to use.
- In a medium saucepan over medium-high heat, add the hominy and twice its volume of water. Bring to a boil, then reduce to a simmer and cook until the hominy kernels have split open and become tender, 1 1/2 to 2 hours. Drain and set aside to cool.
- In a medium bowl, add the lime juice and zest, orange juice and zest, tequila, agave, cumin, pepper flakes, salt and black pepper. Whisk together while adding the olive oil in a slow, steady stream.
- Add the hominy, black beans, pomegranate seeds and cilantro to the vinaigrette and mix well. Refrigerate for 20 to 30 minutes before serving to allow the hominy and black beans to soak up some of the vinaigrette.
SPANISH HOMINY
I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chiles. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain drippings from pan, reserving 1 tablespoon. , In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low until heated through, 6-8 hours.
Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 1039mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
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