171 layered chili cheese Recipes

jiffy cornbread mix, egg beaters egg substitute or 1/4 cup egg substitute, skim milk, fat free ranch dressing (or make your own 1 package. dry ranch salad dressing mix, 8 oz fat-free sour cream, and 1 cup low-fa), canned pinto beans, drained and rinsed, cranberry beans or 16 oz october beans, shredded low-fat sharp cheddar cheese, ripe summer tomatoes, diced and drained or 1 pint sweet grape tomatoes, cut in half, green bell pepper, diced, red bell pepper, diced, spring onions, thinly sliced (optional), chopped green chilies, drained, canned corn, drained, coarsely chopped romaine lettuce, frozen green pea, thawed, hormel real bacon bits (i use hormel or oscar mayer) (optional), cooked elbow macaroni (optional), black-eyed peas, rinsed and drained (optional), broccoli florets , cut into bite-size buds (optional), diced celery (optional), sliced water chestnuts, cut in quarters (optional), kidney beans, rinsed and drained (optional), canned great northern beans, rinsed and drained (optional), canned black beans, rinsed and drained (optional)

lean ground beef, onion, chopped (about 1/3 cup), garlic clove, minced, condensed cream of mushroom soup, chopped green chilies, enchilada sauce, corn tortillas, shredded monterey jack cheese, paprika, chopped fresh cilantro

olive oil, boneless chicken , cut into strips, red pepper, sliced, onion, sliced, garlic powder, fajita seasoning mix (mccormicks), rotel tomato sauce (original), diced tomatoes and green chilies, fresh baby spinach, pickled jalapeno peppers, reduced-fat sour cream, mexican blend shredded cheese (divided ), red enchilada sauce (mild ), low-fat whole wheat tortillas

cooking oil, corn tortillas, shredded monterey jack cheese, cooked chicken, diced, old el paso chopped green chilies, chopped onion, old el paso green enchilada sauce

boneless skinless chicken breasts, cooked and shredded, corn tortillas, green chilies, salsa verde, heavy whipping cream, monterey jack pepper cheese, garlic salt, pepper

corn, bell pepper, chopped, lime juice, chili powder, diced tomatoes (no-salt-added tomatoes, preferably), black beans, rinsed and drained, corn tortillas, part-skim mozzarella cheese, shredded

corn tortillas , torn into pieces, canned white chicken breasts or 1 (12 1/2 oz) can other cooked chicken, green chilies, chopped, light sour cream, mexican blend cheese, shredded, green enchilada sauce

ground beef or 1 lb chicken, onion, chopped, sour cream, green chilies, chopped, taco sauce, cream of mushroom soup, evaporated milk, grated cheddar cheese, salt, garlic salt, tortilla

heart healthy 7 layer bean dip recipe, refried beans, canned, hormel (in the jar) real bacon low-fat, chipotle powder , (or plain chili powder to taste), ground cumin, salt and pepper (if needed), shredded low-fat cheddar cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped (a healthy fat), tomato chopped, low fat sour cream, sliced ripe black olives (a healthy fat), heat the refried beans in a medium saute pan or cast iron skillet., stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup., you can use olive oil instead , in place of the low-fat bacon if you choose to help the consistency of the beans., mix in the chipotle chili powder (or tabasco, or adobo, or regular chili powder) and cumin to taste., note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think., stir in salt to taste. (if needed ), once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (the cheese doesn tsp need to be completely melted, but even if it is just a little, it will help the dip stay on the dippers.), layer on the chopped green chilies , chopped avocado, chopped tomato., spoon on the sour cream, top with sliced green onions and olives., serve immediately, folks this does have some of the healing and healthy variety of fats.

lean ground beef, onion, chopped, taco sauce, water, diced green chilies, taco seasoning mix, taco shells, broken, divided, cheddar cheese, shredded

pinto beans, kidney beans, vegetable oil, lime juice, chili powder, cumin, ground red pepper, sour cream, shredded cheddar cheese, tortilla chips, chopped tomato , seeds removed, chopped black olives, sliced green onions, lime juice, minced garlic, salt

pinto or kidney beans, rinsed and drained, chopped green onions, green chilies, garbanzo beans, rinsed and drained, tomatoes, chopped (or 3/4 cup salsa), chopped black olives, avocados, peeled and diced, cheddar or colby jack cheese, shredded, sour cream, taco sauce, nacho-flavored chips or fritos, coarsely crushed

chicken, raw, black beans, drained, sour cream, cheddar cheese, shredded, chopped green chilies, cumin, pepper, corn tortillas , cut into 12 strips, salsa

quinoa, chicken stock, water, lean ground beef, onion, chopped, garlic, minced, taco seasoning or 1 (1 oz) package chili seasoning mix, stewed tomatoes, canned corn niblets, drained, chunky salsa, black beans, rinsed and drained, black olives, sliced, cheddar cheese, shredded

ground beef, spicy chili beans, undrained, corn, drained, salsa (i used pace), taco seasoning (i used mccormick), crushed tortilla chips (i used santita), green onion, chopped, tomato, chopped, shredded cheese (i used colby & jack), peeled avocado, cubed (or sliced ), shredded lettuce

lean ground beef, onion, chopped, fresh minced garlic (optional), refried beans, green chilies, drained and diced, grated cheddar cheese (divided and to taste), taco sauce (or to taste), sour cream, firm tomatoes , coarsley chopped, pimento stuffed olive (or to taste), guacamole

tomatillos, husked, rinsed and halved, reduced-sodium chicken broth, garlic cloves, peeled, sliced green onions, very coarsely chopped fresh cilantro, serrano chili, sliced with seeds, corn tortillas, cooked chicken, mozzarella cheese , cut into strips, whipping cream

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.