GRILLED GREEN CHILI QUESADILLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED CHILI
This is my extra-special chili recipe. It's a little time-consuming, but it's worth it! It's always a hit at potlucks. Watch out for the chipotle if you're not used to it--it can sneak up on you. Don't leave it out, though, as it imparts a deliciously smoky flavor to the chili. You can grill this over gas, but if you have the option of grilling over coals or a fire, do it--it'll taste much better!
Provided by Halcyon Eve
Categories Peppers
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a coal fire or preheat a gas grill.
- Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.
- Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).
- Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.
- Remove beef cubes from skewers and set aside.
- Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.
- Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).
- Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.
- Serve with garnished with shredded cheese or sour cream, if desired.
Nutrition Facts : Calories 475.4, Fat 12.6, SaturatedFat 3.4, Cholesterol 66.9, Sodium 1162.2, Carbohydrate 55.5, Fiber 17.7, Sugar 11.4, Protein 38.7
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