251902 corn cheese chili tamales tomatillo avocado Recipes

onion, chopped, garlic clove, minced, ground meat, tomatoes (stewed mexican are best), corn, salt, chili powder (add cumin for spice if you like), black olives, cornmeal, milk, eggs, beaten, cheddar cheese, shredded

beef or 1 lb pork, onion, chopped, tomatoes, corn, drained, chili powder, farina, baking powder, milk, eggs, beaten, shredded cheddar cheese

tomatillos, avocado, onion, cut in big chunks, jalapeno, fresh cilantro, salt

uncooked penne pasta, butter, king arthur unbleached all-purpose flour, milk, shredded cheddar cheese, taco seasoning, salt, frozen corn, thawed, chopped fresh tomatoes, chopped green chilies, drained, sliced avocado , optional

bacon, heads butterhead lettuce, red bell pepper, chopped, green onions, chopped, ears sweet corn , cut off the cob, avocados - peeled, seeded and cubed, red wine and vinegar salad dressing, blue cheese salad dressing, honey

whole kernel corn, drained, onion, chopped fine, green bell pepper, chopped, cheddar cheese, grated, mayonnaise, fritos chili cheese corn chips , use chili-cheese flavor only

chicken broth (swanson is best), diced tomatoes , with juice, water, dark red kidney beans or 1 cup black beans, with liquid, yellow frozen corn kernels, frozen cut green beans, diced green chilies, diced spanish onion, tomato sauce, corn tortillas, chili powder, garlic powder, grated cheddar cheese or 1 cup monterey jack cheese, blend, crumbled corn tortilla chips

in. thick) ciabatta bread, butter, softened, sharp cheddar cheese, thinly sliced, tomatillos (6 oz.), husks removed, rinsed , and cut into 1/4-in.-thick slices, cooked bacon, broken into thirds, cilantro sprigs, panela cheese * or mozzarella, cut into thin wedges

frozen corn, thawed, quartered grape tomatoes, avocado, diced, chopped fresh cilantro, lime juice, kosher salt

ear fresh corn on the cob, husked, avocado, halved, pit removed, peeled and diced small (about 1 1/2 cups), extra virgin olive oil

frozen corn, butter, onion, chopped, garlic, minced (or pressed ), flour, fresh tomato, chopped (or canned and drained ), green chilies, diced, vegetable broth (or 2 knorr vegetable bouillon cubes dissolved in 3 cups water), low-fat sharp cheddar cheese or 12 oz velveeta cheese, shredded, milk (optional), salt , to taste, cayenne pepper , to taste

refried beans, sour cream, mayonnaise, taco seasoning, chopped green chilies, drained, ripe avocados, halved, pitted and peeled, lime juice, salt, garlic powder, shredded sharp cheddar cheese, sliced green onions, chopped fresh tomato, sliced ripe olives, drained, tortilla chips

tamales, cooked chicken breasts, sliced, cream of mushroom soup, sour cream, creamed corn, cheese whiz

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.

cream cheese, at room temperature, avocado, chopped cilantro, chopped white onion, serrano chili, finely chopped, fresh lime juice, sea salt, sesame seeds, toasted

black beans, rinsed and drained, corn , fresh roasted with kernels removed, grape tomatoes, cut in half, avocados, slightly firm and cut into chunks, cilantro, finely chopped, lime juice, fresh squeezed, tsb dijon mustard, olive oil, honey, ground cumin, kosher salt, black pepper

ears fresh corn, tomatoes, seeded and diced, avocados, chopped, balsamic vinegar, olive oil, salt, freshly ground black pepper

olive oil, red chili powder, ground cumin, fresh garlic minced, fresh oregano, boneless skinless chicken breasts, olive oil, leek white part only chopped, garlic minced, fresh spinach, relish, mango diced, red onion diced, cilantro chopped, avocado diced, red bell pepper seeded and diced, juice of 1 lime, salt