Baked Cheesey Green Chiles N More Dip On Chips |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 15 |
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Had these at a friends house the other night. Just fabulous! She had made one cookie sheet with chips, and one with baguette slices! I made them at home over the weekend, and added some spinach to the mix and chopped fresh tomatoes on top. Read more . Got rave reviews! Ingredients:
**makes about 2 cups spread, enough for two baking sheets or more |
tortilla chips or thinly sliced sourdough baguette |
one 7-oz. can diced roasted green chiles |
1/2 cup mayonnaise |
1 cup shredded monterey jack cheese |
2 finely chopped green onions (about 1/2 cup, white and green sections both) |
1 clove garlic, peeled and minced |
1 tablespoon minced fresh cilantro |
2 teaspoons fresh lime juice |
1/2 teaspoon ground cumin |
dash or two green tabasco (optional) |
salt and pepper to taste |
* i stirred in some chopped spinach, and sprinkled chopped fresh tomatoes on top of the baguette. i had about 1/4 of a block of cream cheese, and added it, too. |
Directions:
1. Heat oven to 425 degrees F.
2. Line 2 baking sheets with foil for easy clean up.
3. Arrange tortilla chips or baguette slices in single layer on foil-lined sheets.
4. Combine remaining ingredients except for pepper.
5. Spread thinly on chips or sliced baguette.
6. Top with coarsely ground fresh pepper.
7. Bake 5 to 8 minutes or until bubbly, rearranging baking sheets for even cooking halfway through. (Check early to make sure the chips aren't browning too fast.)
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