17 two corn tomatoes cheese Recipes

olive oil, chopped onion (2 medium), fat-free , less-sodium chicken broth, fresh corn kernels (about 2 ears ), garlic cloves, chopped, instant dry polenta, grated fresh parmesan cheese, salt, freshly ground black pepper, chopped tomato, chopped fresh basil

french or italian bread, two 8-oz packages cream cheese, at room temperature, sharp cheddar, grated (about 2 1/2 cups), corned beef , such as carl buddig, finely chopped, green onions, finely chopped, tomato, finely chopped, red bell pepper, cored, seeded and finely chopped, hot sauce , such as tabasco, chili powder, corn chips , for serving

crushed tortilla chips, shredded/cubed cooked chicken, pinto beans, red kidney beans, corn, drained, tomato sauce, prepared salsa, chopped onion, green bell pepper, chopped small, garlic , from a jar or 2 cloves , chopped, salt and black pepper, shredded monterey jack cheese or 12 oz cheddar cheese (or combination of the two), chopped tomato, shredded lettuce, sour cream, salsa

extra lean ground beef, onion, small dice, green peppers, small dice, garlic clove, minced, diced tomato, canned with juice, frozen corn, chili powder, yellow cornmeal (divided ), salt, nonfat milk or 1/2 cup low-fat milk, egg white, soy cheddar cheese (optional) or 2 tbsp cheddar cheese, shredded (optional)

sauerkraut, rinsed and well drained, caraway seed, tomato, cut into thin wedges, thousand island dressing, sliced corned beef, shredded swiss cheese, cubed rye bread, butter, melted

ground beef, onion, finely chopped, minced fresh garlic (or to taste), bell pepper (use red or green, seeded and chopped ), seasoning salt, black pepper, water, dried chili pepper flakes (or to taste), taco sauce (can use two bottles of if desired), diced green chilies, sliced ripe olives, drained and divided (can use green or black (), taco seasoning mix, taco shells or 1 (4 1/2 oz) package white corn tortillas, broken into pieces, shredded cheddar cheese, divided, firm tomato (can use 2 tomatoes), sliced green onions (optional)

ground chicken breast (or very lean ground beef), jalapeno (or two, depends on your taste), fresh parsley, cilantro, cream-style corn, onion, chopped, diced tomatoes, water, chicken bouillon cubes, pinto beans, drained & rinsed (or black beans), salt, pepper, garlic powder, cayenne pepper, non-fat powdered milk, fat free cream cheese

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.

sourdough bread, butter, melted, honey mustard, provolone cheese, thinly sliced, corned beef, thinly sliced, pastrami, thinly sliced, lettuce leaves, tomatoes, thinly sliced

canola oil, chopped onion, garlic cloves, minced, chili powder, ground cumin, minced fresh oregano, salt, frozen whole-kernel corn, no salt-added diced tomatoes, undrained, coarsely chopped zucchini, water, chopped canned chipotle chile in adobo sauce, kidney beans, rinsed and drained, black beans, rinsed and drained, fat-free sour cream, sliced green onions, shredded reduced-fat sharp cheddar cheese

olive oil, pork shoulder, trimmed and cut into 2-inch cubes, chopped onions, chopped tomatoes, peeled and seeded, chopped garlic, beef stock, tomatillo, husked and rinsed, head of garlic, with 1/8-inch cut from the top off, red pepper, yellow pepper, minced onions, jalapeno, stemmed, seeded and minced, juice of two lemons, juice of two limes, avocados, pitted and diced, minced red onions, chopped cilantro, corn tortillas

minced garlic (in oil, up to 2 tsp.), onions (diced ), stewed tomatoes (two 10 oz cans), tomatoes and green chilies (two 10 oz cans), enchilada sauce (i used 1 19 oz can), chili powder, cumin, salt and pepper (to taste), queso quesadilla pasteurized cheese, grated (arlene used the nochebuena brand), grated cheddar cheese, corn tortillas (cut in small pieces (12 to 15), fresh cilantro (chopped )

ground cumin, chilli powder, garlic powder, salt , plus more to taste, boneless, skinless chicken breasts, olive oil, diced onion, diced green bell pepper, diced red bell pepper, garlic, minced, diced tomatoes and green chiles, such as rotel, low-sodium chicken broth, water, tomato paste, two 15-oz cans black beans, drained, cornmeal, corn tortillas, diced avocado, diced red onion, sour cream, chopped fresh cilantro, other suggested toppings : grated monterey jack cheese, pico de gallo

lettuce (two 10 oz bags), onion, chopped, cheddar cheese, shredded, tomato, diced, pinto beans, rinsed and drained, fritos corn chips, crushed, ranch salad dressing, taco seasoning mix

whole kernel corn, drained, black beans, rinsed and drained, juice of 1 lime, red onion, diced, tomato, seeded and chopped, bell pepper, diced (your choice of color, green does well with other colors in this dish), cumin, to your taste, salt and pepper, to taste, part two, brown rice, fat-free vegetable broth (i use homemade but canned would work), minced dried onions, cumin , chili powder and mexican oregano, misc. ingredients, fat-free tostitos, lettuce of your choice (iceberg works well with this), fat-free feta cheese