1941 creamed corn cream cheese chilies Recipes

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

ears fresh corn with husks, reduced-fat mayonnaise, fat-free sour cream, grated parmesan cheese, chili powder, limes, cut into wedges, vegetable cooking spray, salt, pepper

cornmeal, milk, butter or margarine, fresh or frozen corn kernels, chopped red bell pepper, fresh jalapeno chili, stemmed, seeded, and chopped, shredded jack cheese, chopped fresh cilantro, salt and pepper, fresh poblano chilies (2 lb. total ; also called pasillas), chopped onion, chopped green chilies, half-and-half (light cream )

onion, chopped and sauted, butter, cream corn, mexi-corn, drained, cream of mushroom soup, mexican processed cheese loaf (velveeta or store brand), instant rice, tomatoes with diced chilies (rotel)

ground beef, tomato sauce, pinto beans, rinsed and drained, diced tomatoes and green chilies, undrained, chili mix, process cheese (velveeta), cubed, heavy whipping cream, corn chips, sour cream

bisquick, grated cheddar cheese, green chilies, cream corn, reg. corn (drained ), eggs

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

olive oil, yellow onion, chopped, yellow bell pepper, chopped, jalapeno, seeded and minced, cumin, creamed corn, diced green chilies, milk, navy beans, rinsed and drained, chicken, cooked and shredded, shredded aged cheddar cheese

ears fresh corn, vegetable cooking spray, salt and freshly ground pepper to taste, reduced-fat mayonnaise, fat-free sour cream, grated parmesan cheese, chili powder, limes

goat cheese, crumbled, margarine, sugar, blue cornmeal (yellow can be subsituted), eggs, flour, baking powder, salt, creamed corn, diced green chili peppers, with liquid

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.

eggs, creamed corn, frozen corn, yellow cornmeal, sour cream or 1 cup plain yogurt, cheddar cheese, diced, monterey jack pepper cheese, diced, diced green chilies, drained, chili powder, worcestershire sauce, salt

creamed corn (as is), diced green chilies, rinsed and drained, whole kernel corn, rinsed and drained, petite diced tomatoes (as is), black beans, rinsed and drained, corn muffin mix (jiffy classic), light sour cream, corn tortilla chips (crushed, approx ), french s french-fried onions (approx ), monterey jack cheese (shredded, approx ), cheddar cheese (shredded, approx )

frozen chicken tamales or 6 (4 oz) beef tamales, frozen white corn or 1 (10 oz) package corn (unthawed), diced mild green chilies, green onions, chopped, chopped fresh cilantro, whipping cream, salsa verde, chili powder, ground cumin, salt, ground black pepper, grated monterey jack cheese, avocado, cut in wedges, salsa verde (optional)

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

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

white onion chopped, butter, tomato sauce, chili seasoning mix, water, eggs, light cream, corn chips, monterey jack cheese cubed, dairy sour cream, cheddar cheese grated