49995 chile casserole cornbread topping Recipes

milk, egg, sour cream, butter, melted, chipotle chiles, seeded and chopped, corn muffin mix, ground beef, chpped green peppers, chopped onion, garlic clove, minced, mild chunky salsa, frozen corn kernels, taco seasoning mix, cheddar cheese

cornbread mix, mexican style, fat free milk, egg, chopped green chiles, ranch dressing mix, fat free sour cream, fat free mayonnaise, pinto beans, rinsed and drained, green bell pepper, chopped, whole kernel corn, drained, tomatoes, chopped, bacon, cooked and crumbled, shredded cheddar cheese, low fat, sliced green onions, head iceberg lettuce, coarsely chopped

leftover chili, reheated, cornbread mix ( ), milk, egg white, cheddar cheese, shredded, frozen corn, thawed, jalapeno pepper, seeded, chopped (optional)

zucchini (cubed ), eggs, milk, monterey jack cheese (grated ), salt, baking powder, fresh parsley (chopped ), chopped green chilies, butter (for topping ), breadcrumbs

into a 9x9 casserole , place, whole, fire-roasted green chiles (drained , and split open), spread over chiles, grated cheese (i like a cheddar/jack blend), beat together, eggs, flour, evaporated milk, pour egg-milk mixture over cheese mixture ., add on top, whole kernel corn (drained ), make topping by mixing, dry jiffy cornbread mix, butter, softened, egg

boneless, skinless chicken thighs, cubed, essence , recipe follows, vegetable oil, chopped yellow onions, chopped red bell peppers, minced jalapeno peppers, minced garlic, ground cumin, bay leaf, salt, cayenne, corn kernels, chopped tomatoes and their juices, chicken stock, chopped fresh cilantro leaves, cornbread topping , recipe follows, grated cheddar cheese, for topping, chopped green onions, garnish, chipotle crema , recipe follows

boneless, skinless chicken thighs, cubed, vegetable oil, chopped yellow onions, chopped red bell peppers, minced jalapeno peppers, minced garlic, ground cumin, bay leaf, salt, cayenne, corn kernels, chopped tomatoes and their juices, chicken stock, chopped fresh cilantro leaves, cornbread topping , recipe follows, grated cheddar cheese, for topping, chopped green onions, garnish, chipotle crema , recipe follows

cornbread mix (i use jiffy), egg, milk, black pepper (less to taste), ground beef, browned drained & rinsed, tomato paste, chopped green chilies, sliced black olives, drained, corn, drained

olive oil, boneless skinless chicken breasts, cut into bite-size pieces, taco seasoning, black beans, rinsed and drained, mexican-style corn, drained, diced chilies, drained, diced tomatoes, drained, salsa, cornbread mix , plus ingredients to prepare, shredded cheddar cheese, chopped red bell pepper

all-purpose flour, cornbread mix, baking powder, salt, baking soda, butter or margarine, softened, buttermilk, honey

pinto beans, rinsed/drained, chopped green chiles, undrained, cornbread mix, no-salt-added tomato sauce, chili powder, chopped onion, dried oregano, garlic cloves, pressed, ground cumin, lean ground beef

ground beef, bulk mild italian sausage, frozen corn, thawed, green bell pepper, finely chopped, onion, finely chopped, garlic clove, minced, paprika, cayenne pepper (optional), taco seasoning mix, tomato sauce, diced tomatoes and green chilies, shredded cheddar cheese or 2 -3 cups monterey jack cheese, cornbread mix, milk, egg

lean ground beef, fresh minced garlic , to taste, onion, chopped, grated parmesan cheese (optional), stewed tomatoes, green bell pepper, seeded and chopped, stalks celery, chopped, sweet pickle relish, ketchup, worcestershire sauce, salt and pepper, to taste, chili powder, paprika, cornbread mix (or 1 recipe cornbread batter)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chicken mixture, chicken tenders, cut, louisiana-style hot sauce, blue cheese mayonnaise, mayonnaise, plain yogurt, blue cheese, crumbled, salt, fresh lemon juice, cornbread topping, butter or margarine, chopped red onion, chopped celery, martha white cornbread mix, milk, egg, preheat oven to 425 degrees f.

cornbread mix, chopped green chilies, undrained, ground cumin, dried oregano, rubbed sage, mayonnaise (hellman s or best foods), carton sour cream, dry ranch dressing mix, pinto beans, drain & rinse, whole kernel corn, drained, tomatoes, chopped, chopped green bell pepper, chopped green onion, bacon, strips cooked and crumbled, shredded cheddar cheese

cornbread, cut in 1/2-inch cubes, whole hominy , thoroughly rinsed and drained (posole), corn kernels, drained, green chilies, mild, diced, drained, vegetable oil , preferably corn oil, onion, diced, poultry seasoning, oregano , preferably mexican, hot chili powder, diced tomatoes , preferably fire-roasted, drained, chicken broth

cornbread mix, summer squash, thinly sliced, oil, cheese, shredded, onion, finely chopped, eggs, beaten, hot pepper sauce , if desired