3977 corn cheese chilies Recipes

red kidney beans, enchilada sauce, shredded cheddar cheese, chili powder, crushed corn chips, ground beef, chopped onions, garlic clove, minced, olive oil, sour cream

corn muffin mix, cream-style corn, green chilies, chopped, undrained, cheddar cheese, shredded, plain fat-free yogurt, fat-free evaporated milk, eggs, beaten, chili powder

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

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

bulk pork sausage, corn tortillas (6 inches), shredded monterey jack cheese, shredded cheddar cheese, chopped canned green chilies, eggs, lightly beaten, heavy whipping cream, cottage cheese, chili powder, minced fresh cilantro

whole kernel corn, green chilies, cream cheese, margarine, milk, garlic salt, cheddar cheese (to garnish )

corn mixed with chopped peppers (drained), green chilies (diced ), jalapenos (chopped or drained-reserve juice), green onion, red bell pepper (chopped ), mayonnaise, sour cream, fresh ground pepper, garlic clove (minced ), monterey jack cheese (shredded ), cheddar cheese (shredded )

frozen chicken tamales or 24 oz beef tamales, frozen corn , unthawed, green chilies, diced, green onions, chopped, fresh cilantro, chopped, whipping cream, salsa verde, chili powder, ground cumin, salt, pepper, monterey jack cheese, grated, avocado , wedges (optional), salsa verde (optional)

flour tortillas , burrito size, chili, shredded cheese, corn chips (chili cheese or original), onion (optional), tomato (optional)

head lettuce, cut in 6 pieces, corn chips like fritos corn chips, tomato, chopped, pepperoni, thinly sliced, black olives, shredded cheddar cheese, chili with beans (or use your own leftover)

hot chili beans, undrained, onion, chopped, shredded cheddar cheese, corn bread/muffin mix

corn kernels, fresh or thawed frozen, chive & onion cream cheese, chopped green chilies, drained

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.

tomatillos, husked and rinsed well, onion, quartered, garlic cloves, peeled, serrano chilies, stemmed, ripe avocados, peeled and diced, chopped fresh cilantro, fresh lime juice, dried corn husks (20-30 husks ), poblano chile, masa harina (corn tortilla mix), unsalted butter, room temperature, sugar, salt (adjust to taste), canned low sodium chicken broth or 1/2 cup vegetable broth, baby frozen white corn, thawed (about 25 oz), coarsely grated sharp cheddar cheese (divided ), baking powder, ground black pepper

betty crocker cornbread mix, milk, butter, melted, chili powder, egg, green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag), chili with beans, shredded cheddar cheese (3 oz), sour cream, corn chips, sliced green onion (4 medium)

monterey jack cheese, cheddar, oregano, diced white onion, boneless skinless chicken breast, white corn tortillas, yellow corn niblets, chili verde sauce ( use a store bought brand ), vegetable oil, salt, pepper

jiffy cornbread mix, eggs, butter (melted ), creamed corn, kernel corn, sour cream, cheddar cheese, chili powder, salt