498 chili cheese dip beans Recipes

brick velveeta mexican cheese, diced green chilies, cheese soup, refried beans, hot sauce, tortilla chips, chopped green onion (optional), sliced black olives (optional), sliced jalapeno (optional)

green enchilada sauce, diced green chilies, undrained, black beans, undrained, black olives, sliced, mexican blend cheese, grated, boneless skinless chicken breasts, tortilla chips or flour tortilla

ground beef, refried beans, chili powder, salsa, mexican blend cheese (pre-shredded ), salsa con queso, sour cream, green onion, fritos corn chips , scoops or other tortilla chips, for dipping

refried beans , fat free, tomatoes, diced, undrained, tomatoes and green chilies, diced, undrained, green chilies, chopped, undrained, ripe olives, chopped, undrained, frozen corn, thawed, green onion, sliced, ground cumin, chili powder, garlic powder, red pepper, cilantro, minced, sharp cheddar cheese, shredded, tortilla chips

ground beef, cream cheese, green pepper, chopped, chili beans, water, chili seasoning mix, tomato paste, onion, chopped, grated cheddar cheese

hormel chili without beans (or any other brand), velveeta cheese (or any cheese like this), favorite chips

white beans-drained and rinsed, extra virgin olive oil, garlic-crushed, cayenne pepper, black pepper, kosher salt, dried thyme, liquid smoke flavoring, fresh chives-chopped, marinated artichoke hearts-drained and chopped, chopped mild green chilies, shredded sharp cheddar cheese, low fat cream cheese-softened, crackers and chips to dip, bread for sandwich spread, chicken broth + croutons for soup

philadelphia cream cheese (leave out for about about hour on the counter so it will soften), hormel chili with beans, shredded cheddar cheese (or 2 8 oz bags)

ground beef, onion, chopped, ketchup, tabasco sauce, chili powder, refried beans, cheddar cheese, shredded, black olives, sliced, onion, chopped

ground beef, velveeta cheese, black beans, drained and rinsed, rotel (whichever variety you prefer), jalapeno, minced, diced green onion, chopped black olives, chili powder

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.

chili without beans (don tsp get the kind with beans- hormel is best), cream cheese (full fat, low fat or no fat), chopped bunch scallions also called green onion (grocers produce), green chilies (mexican isle), cheddar cheese (or mexican blend ), tortillas or 16 oz corn chips, pitted sliced black olives

chili without beans, refried beans, cream cheese, chunky pico de gallo, chopped green chilies, undrained, ground cumin, shredded cheddar cheese , with

philadelphia original cream cheese, hormel chili with beans, shredded 4-cheese mix, nacho chips, hot pepper sliced if desired

following refried beans , pinto beans, kidney beans, and chili with beans, cream cheese, shredded cheddar cheese, your favorite salsa, crushed tortilla chips

cream cheese, homemade chili or 3 cans of hormel chili (no beans), shredded cheddar cheese, sour cream

ground beef, onion, minced, crushed tomato, pepper, chili powder, cayenne pepper, garlic powder, kidney bean, drained, velveeta cheese, roughly chopped

chili without beans, cream cheese, softened, chili powder, shredded monterey jack cheese, garlic, pressed, plum tomato, chopped, green onion, thinly sliced, black olives, chopped, sour cream, for garnish