222309 corn cheese tamales tomatillo avocado Recipes
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egg roll wraps (6-inch squares) and13 Moreegg roll wraps (6-inch squares), grilled chicken , breast diced 3/8-inch, roma tomatoes, seeded and diced 1/4-inch, cooked bacon, chopped (1-2 strips), monterey jack cheese, grated, hass avocado, ripe peeled pitted and sliced, eggs, cold water, cornstarch, vegetable oil, ranch dressing, mayonnaise, hot sauce, hot sauce35 min, 14 ingredients
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frozen corn, butter, onion, chopped and9 Morefrozen 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 taste40 min, 12 ingredients
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Avocado, Blue Cheese and Bacon Filling/Saucebacon, blue cheese, lemon , juice of, avocado, sliced and1 Morebacon, blue cheese, lemon , juice of, avocado, sliced, salt and pepper15 min, 5 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano 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.20 min, 25 ingredients
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Avocado Dipcream cheese, softened, ripe avocado, peeled and mashed and4 Morecream cheese, softened, ripe avocado, peeled and mashed, grated onion, lemon juice, milk, salt6 ingredients
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Corn Cheese Dipmayonnaise, parmesan cheese, grated and4 Moremayonnaise, parmesan cheese, grated, monteray jack cheese, grated, green chilies, diced, fiesta corn, drained, jalapeno peppers, chopped6 ingredients
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Corn, Cheese & Salsa Jafflesbread, butter, chunky salsa, creamed corn, cheddar cheese5 min, 5 ingredients
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Corn-Cheese Quichepastry for single-crust pie, unbaked and10 Morepastry for single-crust pie, unbaked, ears corn (about 1 cup kernels), eggs, milk, light cream (table ), freshly grated parmesan cheese, chopped onions, salt, pepper, bacon, parsley (to garnish )45 min, 11 ingredients
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Corn bread for a groupcornmeal, flour, baking powder, baking soda, salt and7 Morecornmeal, flour, baking powder, baking soda, salt, buttermilk, eggs, honey, butter melted, corn, cheese, scallions12 ingredients
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Corn Cheese Dumplings (Backpacking)cornmeal, whole wheat flour, powdered milk, baking powder and2 Morecornmeal, whole wheat flour, powdered milk, baking powder, cumin, parmesan cheese, grated20 min, 6 ingredients
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Tomatillo and Avocado dip / Real Simpletomatillos , medium sized husked and quartered and7 Moretomatillos , medium sized husked and quartered, avocado pitted and peeled, jalapeno chopped, cilantro sprigs, white onion chopped, lime juice, salt and pepper, blue corn chips8 ingredients
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Grilled Swordfish Tacos With Tomatillo-Avocado Salsaboiling water, chipotle chile, chopped onion and10 Moreboiling water, chipotle chile, chopped onion, garlic clove, halved, ground cumin, chili powder, salt, lemon juice, olive oil, swordfish steaks, salsa verde (such as herdez), coarsely mashed avocado (about 1 medium avocado), corn tortillas13 ingredients
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Veggie Cheese Enchiladas (Aida Mollenkamp)vegetable oil, chopped red onion, salt and5 Morevegetable oil, chopped red onion, salt, mushrooms, quartered, tomatillo salsa, store-bought or home-made, shredded monterey jack cheese, corn tortillas, sour cream and avocado, for serving50 min, 8 ingredients
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