Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce

Good AFTERNOON!

I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)

 

What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

Green Chile Relish:

  • 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
  • 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
  • 1 serrano chile, roasted, peeled, seeded and thinly sliced
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper
Pickled Red Onions:

  • 1 1/2 cups red wine vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 medium red onion, peeled, halved and thinly sliced
Burgers:
  • 1 tablespoon canola oil
  • 1 1/2 pounds ground beef
  • Kosher salt and freshly ground black pepper
  • 4 hamburger buns, split and lightly toasted
  • 12 blue or yellow corn tortilla chips, coarsely crushed

Directions:

For the queso sauce:
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.For the pickled red onions:
Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.For the burgers:
Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.


What you need:

Poppy Seed Honey Dressing:

  • 1/4 cup cider vinegar
  • 1 cup mayonnaise
  • 1/3 cup poppy seeds
  • 1/3 cup honey
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Cole Slaw:

  • 1 medium cabbage, cored, finely shredded
  • 2 large carrots, peeled, julienne
  • 1 bunch scallions, thinly sliced
  • 1/2 cup finely minced parsley leaves, optional
  • 4 Fuji apples, peeled, cored, julienne

Directions:

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

What You Need:

Chili Sauce:

  • 1 cup mayonnaise
  • 3 tablespoons chili sauce
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper

Onion Rings:

  • 2 medium white or yellow onions
  • 1 teaspoon seasoned salt
  • 2 cups all-purpose flour
  • Vegetable oil, for deep frying
  • Salt

Directions:

Chili Sauce:
Combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.

Onion Rings:
Preheat oil to 360 degrees F.Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag. Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels.Taste and season with salt, if necessary. Serve with chili sauce.


I hope you like these choices. You can pair them with a nice cooling beverage or dessert. Add some extra sides like baked mac and cheese or potato salad, and you can have yourself a little outdoor party! Woo Hoo! Well that is all for now. Time for me to head out and get some quick errands done with the kiddos!
God Bless!
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