Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.
So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!
One of our favorite Mexican foods, cooked start to finish on the Grill! Our quesadillas feature caramelized onions, chile infused spatchcock pulled chicken, black beans, and creamy pepper jack cheese!
Spatchcock chicken and Mexican food, two of our favorite foods, come together in this recipe for a sweet and savory twist on quesadillas. And, as always, it can be done start to finish on the grill!
We may all be wrapping up football season, but that doesn’t mean we have to wrap up tailgate food! I love this recipe because a good deal of it can be done ahead of time and stored in the fridge until you’re ready to party! You may have seen something like this floating around the internet. There have been some fried versions out there that have gone a bit viral, but you know that we had to give it a BBQ twist! It’s the fire from a hot grill and the BBQ sauce glaze that set this one apart. If you’re a fan of The Sauce, we’ll bet you prefer the grilled version as well!
By
Tom Jackson
