Grilled Chilies With Beef And Cheese Stuffing Rsc Recipes

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
• In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
• Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
• Transfer to a platter and let rest for 5 minutes before serving.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

GRILLED ROAST BEEF & GREEN CHILE SANDWICHES

Steps:

• In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
• Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
• Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
• Serve with salsa if desired.

GRILLED STEAK AND CHORIZO CHILI

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Crumble chorizo into 13x9-inch disposable foil pan. Brush steak, peppers and onions with dressing; place over unlit area of grill. Place chorizo (in foil pan) next to steak and vegetables. Cover grill with lid.
• Grill 20 min. or until steak is medium doneness and chorizo is done, stirring chorizo and turning steak and vegetables after 10 min.
• Remove steak and vegetables from grill; cut into 1-inch pieces. Add chili powder and garlic to chorizo; cook and stir 30 sec. to 1 min. or until garlic is fragrant. Add steak, grilled vegetables, tomatoes and barbecue sauce to pan; mix well. Grill 10 min. or until heated through, stirring occasionally.

DOUBLE-CHEESE CHILI WITH GROUND BEEF

Steps:

• Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
• Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and remaining cheese.

GRILLED CHILIES WITH BEEF AND CHEESE STUFFING #RSC

Steps:

• Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together.
• Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture.
• Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end.
• Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out.
• Wrap each pepper in foil and fold the ends over to create a good seal.
• Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy.
• I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice.
• Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold.
• Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips.
• Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts.
• Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling.
• Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot.