New Mexico’s main vegetable is chili pepper, which is added to famous dish, cheeseburger with green chili. Feature of these sandwiches – a generous portion of melted cheese in keso and relish sauce from chili peppers, both medium and highest degree of burning. The Bobby recipe uses peppers blanched, hutch and serrano, taste which is balanced by honey and red wine. Piquancy gives pickled red onions, and a rich creamy taste provides Parmesan and Monterey Jack Cheese Keso Sauce. Share with друзьями: 
Time: 40min plus pickling time Difficulty: easy Servings: 4 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pickled Red Onions
- 700 gr. ground beef
- 4 hamburger buns, cut in half and lightly toast
- 1.5 tbsp. red wine vinegar
- 1/4 Art. water
- 2 tbsp. l Sahara
- 1 tbsp. l salt
- 1 medium red onion, peel, cut in half and thin slices
- 1 tbsp. l canola oil
- 12 blue or yellow corn chips, break into large pieces
Keso Cheese Sauce
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l flour
- 1 tbsp. whole milk
- 350 gr cheese Monterey Jack, coarsely grate
- 1/4 Art. grated parmesan
Relish with green chili
- 1 medium chili pebloan, bake, peel, remove seeds and finely chop
- 2 New Mexican Chili Hutch, bake, peel, remove seeds and chop finely
- 1 chili serrano, bake, peel, remove seeds and thinly slice
- 1/4 Art. red wine vinegar
- 1 tbsp. l honey
- 2 tbsp. l olive oil
- 3 tbsp. l chopped cilantro leaves
Recipes with similar ingredients: ground beef, buns for hamburger, wine vinegar, parmesan cheese, monterey jack cheese, relish vegetable, chili pepper, honey, red onion, cilantro
Recipe preparation:
- Keso cheese sauce: melt the butter in a small stewpan over medium heat. Stir in the flour and cook for 1 min. Add milk, set a strong fire and cook for about 5 minutes., constantly stirring until slightly thickened. Remove from heat and stir in cheese, so that it melts; add parmesan and season with salt and pepper taste. The sauce must stay warm. Relish: put everything together ingredients in a bowl, salt and pepper to taste.
- Pickled onions: bring to a small saucepan boiling vinegar, water, sugar and salt. Remove from heat and cool 10 min Place the onions in a medium bowl, cover with vinegar, cover and refrigerate before serving for at least 4 hours, but do not more than 48 hours Cutlets: heat over high heat grill pan or large pan. Add oil and heat, until it sparkles.
- Take 4 round patties about 4 cm thick from the minced meat with your hands. Salt and pepper to taste on both sides. Fry about 8 min to a ruddy brown color on both sides and medium roasting. Put the patties on the buns, cover each with a couple of spoons Keso sauce, add relish, onion and chips.
