20636 mini southwestern fiesta dipping Recipes

pacific natural foods organic roasted red pepper and tomato soup, swanson chicken broth (33% less sodium version), rotel diced tomatoes with lime juice and cilantro, green giant southwestern style corn, kirkland canned chicken breasts, dried chopped onions

mayonnaise, reduced fat, sour cream, light, plain yogurt, non-fat, ranch dip mix, garlic salt, blue cheese, crumbled (or use mexican queso fresco), dill pickle relish, salad pimento stuffed olives, drained and finely chopped, lemon juice, tabasco sauce (optional), green bell pepper, red bell pepper, orange bell pepper

microwaveable precooked whole-grain brown rice (such as uncle ben s ready rice), shredded rotisserie chicken, fresh salsa, chopped green onion (about 3), reduced-sodium black beans (such as bush s), rinsed and drained, iceberg lettuce leaves, spicy chipotle dipping sauce

bean dip, sour cream, taco seasoning, sliced ripe olives, drained, chopped cooked chicken, tomato, seeded and finely chopped, green onion, sliced, shredded cheddar cheese, tortilla chips

velveeta cheese, chili (no beans), salsa (i used corn & black bean )

ground beef, onion, finely chopped, cream of mushroom soup, cream of chicken soup, enchilada sauce, velveeta cheese, cut into 1 inch cubes, canned jalapeno chiles, finely chopped (to taste), salt, pepper

refried beans, sour cream, chunky salsa, taco seasoning mix, shredded cheddar cheese, tomatoes, chopped, chopped green onions or 1 cup green pepper, sliced black olives (optional)

frozen stir fry or 1 (12 oz) bag mexican style vegetables, boneless skinless chicken tenders, hidden valley fiesta ranch dip, olive oil

french onion dip or 1/2 cup sour cream and chive dip or 1/2 cup ranch dip, del monte whole kernel mexican-style corn, drained or 2 (15 1/4 oz) cans regular whole kernel corn (i used both del monte whole kernel fiesta), flour, sugar

mayo or salad dressing, grated parmesan cheese, fiesta corn, drained, pepper jack cheese, grated

uncooked lasagna noodles, thick & chunky salsa, frozen southwestern chicken strips, thawed (fresh chicken tastes great also!), black beans, rinsed & drained, fresh cilantro, chopped, shredded monterey jack cheese

boneless skinless chicken breasts (6 oz each), corn tortillas (6 inches), chopped, shredded pepper jack cheese, salsa verde, divided, cornmeal, garlic salt, canola oil, water, orange marmalade, chili powder, sour cream, minced fresh cilantro, southwestern black beans, warmed

boneless skinless chicken breasts (6 oz each), corn tortillas (6 inches), chopped, pepper jack cheese, salsa verde, divided, cornmeal, garlic salt, canola oil, water, orange marmalade, chili powder, southwestern black beans, warmed, sour cream, minced fresh cilantro

green giant southwestern style corn, drained, original rotel, drained, sliced black olives, drained, green onions, sliced, shredded cheddar cheese, sour cream, mayonnaise, low salt taco seasoning (optional)

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.

bean dip, sour cream, taco seasoning, salsa, drops tabasco sauce, cream cheese, grated cheddar cheese, grated monterey jack cheese

olive oil, red onion, chopped, zucchini, thinly sliced, celery ribs, diced, carrots, sliced, garlic cloves, peeled and minced, dry southwest seasoning (if can tsp be found use chili powder, cumin and coriander), salt, pepper, diced tomatoes , with mild green chiies, chicken broth, black beans, drained and rinsed, frozen mini ravioli

refrigerated pizza dough, pizza toppings (this may include a mix of pepperoni, onion, green pepper, ham ... anything you like. all chopped fin), mozzarella cheese, grated, pizza sauce, for dipping (i prefer a good marinara sauce), parmesan cheese, for the topping, olive oil, minced garlic