77 corn dip cream green chilies Recipes

ears sweet corn, husks removed, onion, chopped, jalapeno pepper, finely chopped, butter, garlic cloves, minced, mayonnaise, sour cream, chili powder, shredded monterey jack cheese, sliced ripe olives, drained, sliced green onions, tortilla chips

bacon, refried beans, chopped green chilies, drained, frozen corn kernels, black beans, drained, rinsed, thick salsa, shredded mexican blend cheese, sour cream (optional), corn tortilla chips

ground hot pork sausage, diced tomatoes and green chilies, cream cheese, softened, shredded sharp cheddar cheese, corn chips

sour cream, ranch salad dressing mix, tomato, chopped, chopped green chilies, drained, sliced ripe olives, drained, chopped red onion, shredded monterey jack cheese, corn chips or tortilla chips

butter, onions, chopped, red bell pepper, chopped, green bell peppers, chopped, salt and pepper to taste, cream cheese, softened, chili sauce, corn tortilla chips

cream cheese, softened, chili without beans, diced green chiles, drained, shredded monterey jack cheese, corn tortilla chips

velveeta (32oz), refried beans (14.5oz), tub sour cream (24oz), your favorite salsa, milk (little more, little less, depending on how thick/thin you like it), cayenne pepper (more or less , depending on how spicy you like it), light chili powder(again, more or less , depending on the spiciness), bottled hot sauce (i prefer cholula brand), diced green onions, chips for dipping (i prefer fritos, my kids like white corn chips)

meat filling, ground turkey, chili powder, garlic minced, onion minced, salt, pepper, cream cheese, refried beans, your favourite salsa (i use corn and black bean), green pepper chopped, green onions chopped, grated old cheddar cheese, tomato chopped, shredded lettuce, freshly chopped cilantro, pitas cut into wedges, tortilla chips, sour cream for garnish

pinto beans, drained, rinsed, and divided, ground cumin, hot sauce, black pepper, fat-free cream cheese, no-salt-added whole-kernel corn, drained, garlic cloves, minced, cooked basmati or other long-grain rice, minced fresh cilantro, chopped green chiles, bottled salsa, shredded reduced-fat sharp cheddar cheese, baked tortilla chips (about 8 oz)

mexicorn, drained, white corn, drained, grated sharp cheddar cheese, sour cream, mayonnaise, green onion, chopped, chopped green chilies, seasoned salt, garlic salt

shredded reduced-fat mexican cheese blend, shredded reduced-fat cheddar cheese, fat-free refried beans, diced tomatoes and green chilies, reduced-fat cream cheese, cubed, reduced-fat sour cream, taco seasoning, baked corn tortilla chips, assorted fresh vegetable

ground beef, frozen corn, salsa, mild taco sauce, diced mild green chilies (optional), chopped onion (optional), slieced ripe olives, drained, shredded mexican blend cheese, tortilla chips, sour cream

mayonnaise, sour cream, mexicorn, chopped green chilies, shredded cheddar cheese, fritos corn chips

pinto beans, rinsed and drained and drained again, cream cheese, sharp cheddar cheese, tomato sauce, hot pepper sauce or 1 -2 tsp jalapeno, minced, ground cumin, salt, black pepper, green chilies, rinsed and drained, corn chips , for serving

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.

corn souffl, chopped cooked chicken, chopped green chiles, roasted red bell peppers, drained and chopped, green onions, chopped, chili powder, salt, pepper, fine, dry breadcrumbs, divided, sour cream, frozen avocado dip, thawed, vegetable oil, garnishes: chile peppers , fresh cilantro sprigs

creamed corn, diced tomatoes, cream cheese, sour cream, garlic cloves, minced, chili powder, shredded mexican cheese, divided, diced cooked chicken, olive oil, sour cream, ripe black olives, chopped, avocado, chopped, chopped green onion, diced tomato

chicken breast fillet, vegetable oil, 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