17482 southwestern fiesta dipping Recipes

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

lean ground beef, ground pork, water, onion soup -and-dip mix, chili powder, ripe avocados, french onion dip, lemon juice, tortilla chips, divided, mixed salad greens, pico de gallo or chunky salsa, shredded cheddar cheese, sliced ripe black olives, drained, garnish: tomato wedges

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

idahoan bacon & cheddar chipotle flavored mashed potatoes, herdez casera medium salsa, mild chopped green chilies, sour cream, chopped cilantro, black olives

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)

mayonnaise, sour cream, seasoning salt, onion powder, cheddar cheese, shredded, salsa, ground red pepper (optional)

dried onion, salt, crushed red pepper flakes, paprika, parsley, sugar, corn, drained, mayonnaise, sour cream, cheddar cheese, shredded, green onions, chopped

simply potatoes traditional mashed potatoes, ground beef, garlic cloves, minced, red onion, minced, red bell pepper, chopped, taco seasoning mix, corn, drained, black beans, drained, shredded cheddar cheese, water, jalapeno pepper, chopped for topping (optional), tortilla chips, for dipping if desired

refried beans, mexican salsa, cheddar cheese, shredded (2 oz), green chili pepper, chopped

ground beef, taco seasoning, refried beans, mild, medium or hot salsa con queso, mild, medium or hot salsa, tortilla or nacho chips

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

sour cream , dip, flour, sugar, del monte mexican-style corn, ground beef, chopped onion, shredded cheddar cheese, seasoning, of your choice for meat

less-fat cream cheese, softened, nonfat plain yogurt, light mayonnaise, chopped fresh cilantro, lime juice, hot sauce, salt, chopped jarred roasted red bell peppers, chopped green onion, fresh squash chips

fiesta nacho cheese soup, undiluted, shredded monterey jack cheese or 4 cheese blend, pizza sauce, milk, chopped pepperoni

prepared sour cream dip (french onion, chive or ranch flavor), flour, sugar, whole kernel yellow corn with red and green peppers, corn chips or cheese crackers, broken up