El Diablo Burger Casserole Recipes

EL DIABLO BURGER CASSEROLE?

Steps:

• 1. In a large skillet,cook the ground beef,chopped red onion,sliced jalapenos and crumbled bacon,stir until no longer pink;drain fat over a colander.
• 2. Return to pan and add chili pepper flakes and black pepper;cook until the meat is lightly browned,set aside.
• 3. For the sauce:in a medium bowl,combine soup,habanero sauce,heavy cream,whipped cream cheese,parmesan cheese,onion powder and garlic powder;mix well.
• 4. In a greased 13 x 9-inch baking dish,add sliced potatoes and jalapeno poppers;mix well.Pour the sauce onto potato mixture and top with ground beef mixture.
• 5. Bake covered with foil for about 1 hour at 350 degrees F.
• 6. Uncover and continue baking for another 20 to 30 minutes or until the potatoes are tender.
• 7. Remove from oven,sprinkle with shredded pepper jack cheese over the casserole;return to oven for 4 to 5 minutes or until the cheese is melted.

SUNNY'S DIABLO DIABLO DIABLO BURGER

Steps:

• Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
• When ready to make the burgers, preheat a grill or grill pan to medium high.
• Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
• Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
• Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
• Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
• Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.

EL DIABLO CHORIZO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring broth to boil in a medium saucepan.
• Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
• In a large skillet over medium heat chorizo until no longer pink.
• Add onion, garlic, and jalapenos and cook until soft.
• In a medium mixing bowl add cooked rice, cooked chorizo and vegetables, salsa, cayenne pepper, turmeric and sour cream.
• Mix well, place in casserole dish, and top with pepper-jack cheese.
• Bake approximately 20 minutes or until cheese is bubbly.
• Garnish with jalapeno slices.
• Serve and enjoy.

COPYCAT EL DIABLO BURGER

Steps:

• Start by preparing frozen items first according to package directions. Set aside.
• Combine taco seasoning mix and ground beef together in large bowl and shape into patties.
• Preheat skillet to 350, place patties in hot skillet and fry to medium/medium well. Remove from skillet, drain on paper towels if needed. Set aside.
• Dress buns with lettuce, tomato, hamburger patty, cheese, bacon, jalapeño slices, jalapeño poppers and onion rings. Drizzle with habanero sauce. Finish with top of bun. Serve with a tall glass of milk. (?) Not for the faint of heart.