97 cheese jalapeno corn dip Recipes

ears sweet corn, husks removed, onion, chopped, jalapeno pepper, finely chopped, butter, garlic cloves, minced, mayonnaise, sour cream, chili powder, shredded monterey jack cheese, sliced ripe olives, drained, sliced green onions, tortilla chips

garlic, minced, onion, chopped, bacon, chopped, black beans, drained with 1/2 cup juice reserved, vinegar, white corn, drained, jalapeno jack cheese, shredded

mexicorn, drained, shredded cheddar cheese, mayonnaise, sour cream, chopped green onion, green chilies, jalapenos, chopped and seeded, picante sauce, salt, ground cumin

refried beans, pinto beans, sour cream (more or less according to taste), shredded sharp cheddar cheese (again , depends on taste), onion, chopped, rotel tomatoes & chilies (i prefer hot), canned jalapeno slices (optional), corn chips or tortilla chips

cream cheese, sour cream, taco seasoning , from prepared taco season packet (more to increase spiciness), canned jalapeno slices, finely chopped (can vary according to taste or spiciness), white shoepeg corn, well-drained, shredded mexican blend cheese, divided into 3/4 cups

vegetable oil, onion, chopped, garlic, minced, cumin, cayenne pepper, green bell peppers, chopped, jalapeno peppers, seeded and diced, boneless skinless chicken breast halves, cut into 1 inch pieces, prepared chunky salsa, grated cheddar cheese, grated monterey jack cheese, sour cream, spring onion, sliced thin (optional), warm corn tortillas or nacho corn chips

bean dip, guacamole, light sour cream, light mayonnaise, taco seasoning mix, tomato, diced, diced green chilies, drained (i use sliced pickled jalapenos), black olives, sliced and drained, sharp cheddar cheese, shredded, tortilla chips or 1 (12 oz) bag fritos corn chips, for dipping

butter, salt, pepper, white shoepeg corn, drained, red bell pepper, finely chopped, onion, chopped, jalapeno peppers, chopped, garlic cloves, minced, cream cheese, softened, mayonnaise, monterey jack cheese, shredded, cayenne pepper

red pepper (diced ), jalapenos (unseeded, diced), corn, olives (diced ), fat free cream cheese (softened ), hidden valley original ranch dips mix (or 1 packet)

sour cream, taco seasoning mix, bean dip, avocado, lemon juice, garlic salt, sliced black olives, tomatoes, chopped, jalapeno processed cheese spread, green onions, corn tortilla chips

white shoepeg corn, bell pepper, chopped, red onion, chopped, green chiles, chopped, jalapeno, chopped (from jar), mayo (not miracle whip), sour cream, shredded cheddar cheese

mexicorn, drained, mayonnaise, jalapeno peppers, more if desired, shredded monterey jack cheese, grated parmesan cheese

mexicorn, drained, mayonnaise, monterey jack pepper cheese, shredded, parmesan cheese, grated, pickled jalapeno peppers, chopped

olive oil, onion, garlic cloves, black beans, chipotle chile in adobo, lime juice, ground cumin, water, salt, whole corn, cilantro leaf, avocados, tomatoes, scallion, cheddar cheese, jalapeno

canola or corn oil, for frying, milk, butter, self-rising flour, eggs, fresh corn kernels, salt, ground white pepper, roasted garlic and parsley dipping sauce, recipe follows, chopped parsley, for garnish, chopped parsley, roasted garlic (about 6 cloves), sour cream, goat cheese, chopped jalapeno, salt and white pepper

mayonnaise, parmesan cheese, grated, monteray jack cheese, grated, green chilies, diced, fiesta corn, drained, jalapeno peppers, chopped

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

cream cheese, softened, cream of chicken soup, premium chunk white chicken breast in water, drained and flaked, coarsely chopped jarred pickled sliced jalapeno peppers, pickled jalapeno pepper juice from jar, corn chip scoops or tortilla chips