1941 corn with cream cheese chilies Recipes

cream cheese, butter or 1/2 cup margarine, frozen corn, garlic (or to taste), salt (or to taste), pepper (or to taste), diced green chilies

cream cheese, softened, sour cream, mayonnaise, chili sauce or 1/4 tsp hot sauce, whole kernel corn, bacon , strips

corn, drained, green chilies, diced jalapenos, sour cream, mayonnaise, green onions, chopped, garlic powder, grated mexican blend cheese

white shoepeg corn, cream cheese (2 bricks), chopped green chilies, milk, serrano peppers, finely chopped (2-3 with seeds removed ), plain breadcrumbs, butter

corn tortillas , plus more for garnish, flour, chili powder, ground cumin, salt, pepper, vegetable oil, diced onion, diced poblano pepper , plus more for garnish, minced garlic, butter, chicken broth, half-and-half, cooked chicken, chopped (1/4 cup), shredded monterey jack cheese

whole kernel corn, frozen, butter, onion, chopped, green chilies, chopped, monterey jack cheese, shredded, salt and pepper, sour cream

fresh corn, thawed if frozen, extra-sharp cheddar cheese, grated, cream cheese, softened, diced green chilies, chili powder, ground cumin

corn kernels, fresh or frozen, heavy cream, bacon, minced, onion, medium,finely diced, red bell pepper, finely diced, stalk celery, finely diced, garlic, minced, chicken broth, yellow potatoes, peeled and diced, tomatoes, peeled,seeded and chopped ,juices reserved, canned green chilies, drained and chopped, monterey jack cheese, shredded, salt , to taste, fresh ground black pepper , to taste, tabasco sauce , to taste

chicken breasts, rotel tomatoes, corn (do not drain), black beans (drained & rinsed ), ranch dressing mix, cumin, chili powder, onion powder, cream cheese (8oz.)

butter, fresh corn kernels (about 3 ears ), chopped red onion, chili powder, coarsely chopped peeled tomato, reduced-fat milk, style fat-free cream cheese, shredded extrasharp cheddar cheese, salt, black pepper, hot pepper sauce (such as tabasco), skinless, boneless chicken breast halves, salt, black pepper, chopped fresh chives

cream cheese, softened, ranch dressing mix, whole kernel corn, drained, black olives, chopped, green chilies, drained, red, green, or yellow pepper, chopped

frozen corn, cream cheese, cubed, butter, cubed, canned chopped green chilies, garlic clove, minced, salt, pepper

cream cheese, softened (fat free is ok), dry ranch dressing mix, red bell pepper, chopped, corn, drained, chopped green olives, drained, green chilies, drained

corn drained, chopped green chilies, cream cheese, tabasco to taste, sleeve butter flavor crackers crushed, butter melted

cream cheese, softened , 2 pk, vegetable oil, lime juice, red chili pepper, ground, cumin, ground, salt, pepper, corn , whole kernel, drained, walnuts, chopped, onion, chopped , 1 small

ground beef, onion, finely chopped, chili seasoning mix, chili beans, undrained, juice, salt, cream-style corn, shredded cheddar cheese

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.

fresh corn kernals or equal amount frozen, thawed and drained, grated cheddar cheese, cream cheese, softened, diced green chilies, chili powder, ground cumin