410 southwestern corn pepper Recipes

butter, shoepeg corn, drained, diced tomatoes with green chile peppers (such as ro*tel), cream cheese, ground cumin , or to taste

corn tortillas, cut into 1 inch strips and divided, eggs, lightly beaten, half-and-half, low fat cottage cheese, salt, pepper, mexican blend cheese, shredded, green onions, thinly sliced, salsa

corn muffin mix, cubed white bread, hot turkey italian sausage, chopped onion, fat-free milk, ground cumin, black pepper, diced tomatoes and green chiles, undrained, carton egg substitute, shredded reduced-fat monterey jack or mild cheddar cheese, divided

your favorite pasta, cooked, drained and cooled (i use barilla plus bow tie), ranch salad dressing (i use hidden valley), chilpolte chilies in adobo seasoning (plus 1 tbsp of sauce), black beans, drained and well rinsed, green giant mexicorn, drained (corn with red and green peppers), black olives, drained, diced green chilies, drained, sliced pimientos, mexican shredded cheese (i use kraft mexican 4 cheese), chicken, cooked (shredded or cubed ), jalapeno pepper, seeded and chopped, scallions, white and green thinly sliced

ears fresh corn , kernels removed, or 1 cup frozen corn, thawed (5 oz.), pepperoni or spanish chorizo, sliced 1/4 inch thick, reduced-fat sour cream, fresh lime juice, salt and pepper, head romaine lettuce, washed, dried and cut into bite-size pieces, black beans, rinsed and drained, grape tomatoes , halved lengthwise, avocado, peeled and cut into 3/4-inch chunks

corn muffin mix, eggs, low-fat milk, bacon, diced tomatoes with green chilies, corn, green onion, cumin, chili powder, simply potatoes shredded hash browns, jalapeno jack cheese, salt and black pepper

corn tortillas, chopped, black beans, rinsed and drained, chopped green chiles, drained, minced garlic, egg whites, lightly beaten, egg, lightly beaten, salt, black pepper, reduced-fat shredded cheddar cheese with jalapeno peppers (such as cabot), chopped cilantro, salsa, fat-free sour cream

corn oil, vinegar, orange juice, sweet onion, minced, garlic clove, crush, sugar, salt, cumin, oregano, dried red pepper, crushed

corn tortillas, canned black beans, rinsed and drained, eggs, milk, black pepper, salt, tomato, chopped, queso fresco, crumbled or 2 tbsp monterey jack cheese, shredded, fresh cilantro, snipped, chunky salsa (optional)

corn muffin mix, bread cubes, turkey sausage (italian or pork sausage), diced onion, skim milk, ground cumin, black pepper, rotel tomatoes & chilies, carton egg substitute, monterey jack cheese

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.

frozen southwestern-style corn and roasted red peppers, thawed, chili-style tomatoes, undrained, white hominy, drained, no-salt-added black beans, rinsed and drained, pepper, shredded pepper-jack cheese

frozen chopped spinach, thawed, fajita seasoning mix, chicken broth or water, refrigerated southwestern-flavored chicken breast strips, chopped, black beans, rinsed and drained, yellow corn with red and green bell peppers, drained, shredded monterey jack cheese with peppers, flour tortillas, salsa

mexican-style corn, drained and divided (1/4 cup for the patties and the remainder for the relish below), chopped green chilies, drained and divided (1 tsp for the patties and the remainder for the relish below), dry breadcrumbs, divided, eggs, divided, chopped cooked chicken, jarred roasted red pepper, drained and chopped, chopped red onion, mayonnaise, dijon mustard, herb -and-spice seasoning or 2 tsp salt and pepper, chopped fresh basil, chopped fresh cilantro, olive oil, romaine lettuce leaf, sour cream, corn (use the remainder reserved from recipe above), chopped green chili (use the remainder reserved chiles from recipe above), seeded and chopped plum tomatoes, chopped red onion, chopped jarred roasted red pepper, chopped fresh basil, chopped fresh cilantro, red wine vinegar, olive oil, salt and pepper

canola oil (or corn oil), onion, chopped, garlic cloves, minced, jalapeno pepper, seeded and finely chopped, frozen corn kernels, thawed, zucchini, chopped, green bell pepper, seeded and chopped, ground cumin, tomatoes, halved, chopped cilantro, salt, fresh ground pepper

ears yellow corn, husked (or 3 cup frozen whole kernel or niblet corn), butter, olive oil, smal red, yellow or green pepper, seeded and diced (i use both red and yellow), onion, diced, carrot, diced, celery stalk, diced, green chiles, garalic cloves, minced, chili powder, chicken broth, tobasco green pepper sauce1/2 cup half and half, salt, sliced green onions, for garnish

scallion, sliced (use white and light green in the recipe. save the green tops for garnish.), celery, sliced, red bell pepper, small dice, simply potatoes shredded hash browns , packed, chicken broth, corn, drained (0r 3/4 cup frozen corn), cilantro, chopped, cumin, chili powder, garlic powder, salt, pepper, milk, flour, butter, shrimp, peeled and deveined, oil (corn or canola), cumin, chili powder, garlic powder, salt, pepper

freshly chopped cilantro leaf, olive oil, freshly squeezed lime juice, hot sauce (sriracha, tabasco or frank s), chopped romaine lettuce, avocados, peeled and diced, fresh corn kernels or 2 cups frozen corn kernels, thawed and drained, black beans, rinsed and drained, chopped cherry tomatoes, green onions (optional) or 2 tbsp red onions, minced (optional), grated monterey jack pepper cheese, kosher salt & freshly ground black pepper