Santa Fe Butter Recipe 45

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make 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; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

Steps:

• 1) Place softened butter in a mixing bowl and mix on low speed for 5 mins. 2) Scrape the bowl and add all remaining ingredients. Blend on medium speed for 1 min. 3) Scrape bowl and mix on medium speed for 1 more minute. Place the finished butter in a clean, dry container in the refrigerator.

Steps:

• Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
• Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
• Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
• Bake in the preheated oven until crispy, 5 to 10 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
• Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

Steps:

• Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
• Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
• Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
• Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
• Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
• Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.