CHILE-HEAD PATTY MELTS
By Christopher E. Eaves
- 8 1/4 lb. hamburger patties
- 4 hamburger buns
- 8 ounces diced green chiles -- mild
- 8 tablespoons chipotle puree
- 4 tablespoons mayonnaise
- 1/2 medium onion -- diced small
- 4 slices pepperjack cheese
GARNISHES:
- 1/2 medium onion -- sliced
- hot mustard
- catsup
- chipotle peppers -- diced
- tomatoes -- sliced
Thaw the hamburger patties. While they are thawing you can mix the mayonnaise with 4 tablespoons of the chipotle puree, put in a covered container and place in fridge until patty melts are cooked.
Heat a heavy cast iron skillet. Toss in the diced onions and stir fry until the onions are translucent and start to brown slightly. Add the green chiles and 4 tablespoons of chipotle puree. Stir to mix well. Remove from heat and let cool while the burgers finish thawing.
When the burger patties are thawed completely, take 1 burger patty and spread out a generous amount of the onion and chile mixture to within 1/2 inch of the edges. Take a second burger patty and lay on top of the first, carefully use your fingers to seal the edges of the patties together. Repeat with the remaining burger patties and chile mixture.
If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the chile mixture in, just wipe it out and heat it before cooking the patty melts. Or you can put them on a broiler pan and broil in your oven. When the patty melts are done. Spread some of the Chipotle mayo on both sides of the bun, place a slice of cheese on the top half of the buns and add any other garnishes desired.
CHIPOTLE CHICKEN AND VEGETABLE SOUP
By =Mark Stevens
I got the idea for this after sampling a couple bowls of a regional style soup in New Mexico, just substituted Chipotles for the green chiles:
- 1 6 lb. roasting chicken
- 1 32 oz can chicken stock
- 1 cup coarsely chopped celery (Save all veggie trimmings for stock)
- 1 cup diced red bell pepper
- 1 cup sliced carrots
- 2 medium onions coarsely chopped
- 1 cup corn kernels
- 1 16 oz can diced tomato
- 1 cup chipotles in adobo sauce
- 1/2 tsp. thyme
- cracked black pepper to taste
- salt to taste (I use heavy Chinese soy sauce)
Roast chicken in oven till done, cool overnight.
Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.
