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Nacho Burgers // DF + GF available with substitutions

Brined Grilled Chicken & Dipping Sauces // GF, NF

Chili and Cornbread in a Jar // NF

Ranch Slaw // VG

Nacho Burgers

• Optional to arrange burgers with all toppings or let guests choose.

INGREDIENTS FOR 4

Salsa

• 3 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1 chipotle chile in adobo, seeded and minced
• 3 plum tomatoes, finely diced
• 2 tablespoons red onion, finely diced
• 3 tablespoons chopped cilantro
• Salt

Cheese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 1/2 pound Monterey Jack cheese, shredded
• 2 tablespoons freshly grated pecorino cheese
• Salt
• Freshly ground pepper

Burgers

• 1 1/2 pounds ground beef chuck
• Vegetable oil, for brushing
• Salt
• Freshly ground pepper
• 4 hamburger buns, split and toasted
• Sliced pickled jalapeños and blue corn tortilla chips, for topping

INSTRUCTIONS

Make the Salsa

1. In a bowl, combine all of the ingredients and season with salt.

Make the Cheese Sauce

1. In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds.
2. Whisk in the milk and cook, whisking, until thickened, 5 minutes.
3. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper.
4. Let cool until spreadable.

Make the Burgers

1. Light a grill.
2. Form the beef into 4 patties and brush with oil; season with salt and pepper.
3. Grill over moderately high heat until browned outside and medium within, 4 minutes per side.
4. Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños and chips, and serve.

Brined Grilled Chicken & Dipping Sauces

• Serve on a platter with bowls for sauces.

INGREDIENTS FOR 10 SERVINGS

• 2 quarts water
• 1/2 cup white wine vinegar
• 1/4 cup kosher salt
• 1/4 cup packed light brown sugar
• 6 thyme sprigs
• 6 parsley sprigs
• 4 rosemary sprigs
• 4 garlic cloves, crushed
• 2 whole dried chiles (such as de árbol chiles)
• 2 pounds chicken drumettes
• 2 teaspoons paprika
• 1/2 teaspoon black pepper
• Fiery Sweet Dipping Sauce
• Buttermilk-Parmesan Ranch Dressing
• Creamy Honey Mustard

INSTRUCTIONS

1. Combine water, vinegar, salt, brown sugar, thyme, parsley, rosemary, garlic, and chiles in a large stockpot.
2. Cook over medium-high, stirring occasionally, until salt and sugar dissolve, about 5 minutes.
3. Remove brine from heat; cool completely, about 1 hour.
4. Place chicken drumettes in cooled brine; cover and chill at least 4 hours or up to 8 hours.
5. Preheat grill to medium (350°F to 400°F).
6. Drain chicken, discarding brine.
7. Pat chicken dry with paper towels; sprinkle evenly with paprika and black pepper.
8. Grill chicken, covered, until browned on all sides and a thermometer inserted into thickest part registers 170°F.
9. Remove from grill, and let rest 5 minutes.
10. Serve with dipping sauces.

Chili and Cornbread in a Jar

• Serve in individual mason jars.

INGREDIENTS FOR 6 SERVINGS

• 1 tbsp. canola oil
• 1 onion, diced
• 2 bell peppers, seeded and diced
• 3 cloves garlic, minced
• 1 28-oz. can whole tomatoes
• 2 tbsp. tomato paste
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 15-oz. can kidney beans, rinsed
• Corn bread, crumbled, for layering
• Sour cream, for garnishing
• Sliced scallions, for garnishing

INSTRUCTIONS

1. In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes.
2. Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper.
3. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes.
4. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer.
5. Let cool.
6. Among six mason jars, layer chili and crumbled corn bread.
7. Top with sour cream and scallions.

Ranch Slaw

• Serve in bowls.

INGREDIENTS FOR 4 SERVINGS

• 1/4 cup prepared ranch salad dressing
• 2 tablespoons mayonnaise
• 1 1/2teaspoons sugar
• 1/4 teaspoon lemon juice
• 3 3/4 cups coleslaw mix

INSTRUCTIONS

1. In a small bowl or jar with a tight-fitting lid, combine the salad dressing, mayonnaise, sugar and lemon juice.
2. Place the coleslaw mix in a salad bowl.
3. Add the dressing and toss to coat.
   

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