305 warm cheese salsa Recipes

  • Warm Cheesy Salsa Dip
    cream cheese, velveeta cheese, salsa
    15 min, 3 ingredients
  • Warm Layered Bean Dip
    refried beans, chopped garlic and
    14 More
    refried beans, chopped garlic, green onions, finely chopped, salsa (mix with beans), cooked ground beef, chili powder, salsa (mix with meat), shredded cheddar cheese, salsa (as a layer itself), avocados, pitted and peeled, chopped cilantro, chopped red onions, lime juice, salt, sour cream, tortilla chips
    27 min, 16 ingredients
  • Bacon Omelette Roll with Salsa
    eggs, milk, flour, red pepper, finely chopped and
    5 More
    eggs, milk, flour, red pepper, finely chopped, bacon, cooked, crumbled, green onions, finely chopped, dried oregano leaves, crushed, kraft mozza-cheddar shredded cheese, salsa, warmed
    20 min, 9 ingredients
  • Seafood-Stuffed Poblanos With Warm Tomato Salsa
    lump crabmeat, shell pieces removed and
    13 More
    lump crabmeat, shell pieces removed, shredded reduced-fat sharp cheddar cheese, shredded monterey jack cheese with jalapeno peppers, salt, pepper, garlic cloves, minced, poblano chiles, halved and seeded, chopped peeled tomato (about 1 1/4 lb), sliced onion, water, white vinegar, salt, jalapeno pepper, seeded and sliced
    14 ingredients
  • Snapper with Warm Italian-Style Salsa
    warm italian-style salsa, extra-virgin olive oil and
    4 More
    warm italian-style salsa, extra-virgin olive oil, snapper fillets, black pepper, crumbled reduced-fat feta cheese
    13 min, 6 ingredients
  • Warm Salsa Cheese Dip
    green pepper, chopped, onion, chopped and
    5 More
    green pepper, chopped, onion, chopped, sliced black olives, drained, cream cheese, softened, shredded mozzarella cheese, shredded cheddar cheese, your favorite salsa
    30 min, 7 ingredients
  • Warm Salsa Cheese Dip
    chili , no beans i prefer hormel brand (15oz) and
    8 More
    chili , no beans i prefer hormel brand (15oz), your favorite salsa (16oz), cream cheese, softened, colby jack shredded cheese ( or can use 1 cup mozzarella and 1 cup sharp cheddar, for a different taste, your preference), if you like your dip a bit more chunky, add, green pepper, chopped, onion, chopped, sliced black olives, drained
    40 min, 9 ingredients
  • Salsa Smothered Chicken
    boneless skinless chicken breast halves (cut into bite si... and
    5 More
    boneless skinless chicken breast halves (cut into bite sized pieces), salsa (chef s heat preferance), seasoning salt, margarine, cooked white rice (keep warm), mexican blend cheese or 2 cups colby-monterey jack cheese
    35 min, 6 ingredients
  • Salsa Corn Chowder
    vegetable oil, chopped onion, chopped green bell pepper and
    12 More
    vegetable oil, chopped onion, chopped green bell pepper, chopped celery, all-purpose flour, vegetable broth, salt, paprika, bay leaf, milk, warm milk, frozen corn kernels, salsa, cream cheese, diced, diced tomatoes with green chile peppers, drained
    15 ingredients
  • Cheese Beef Burritos
    ready-to-serve santa fe whole grain rice medley and
    7 More
    ready-to-serve santa fe whole grain rice medley, lean ground beef (90% lean), frozen corn, thawed, black beans, rinsed and drained, salsa, process cheese (velveeta), thinly sliced, flour tortillas (10 inches), warmed, ingredients : torn leaf lettuce, chopped onion, chopped sweet red pepper, sour cream and shredded mexican cheese blend
    25 min, 8 ingredients
  • Cheese Quesadillas
    flour tortillas (8 inches), warmed and
    2 More
    flour tortillas (8 inches), warmed, shredded mexican cheese blend, salsa
    15 min, 3 ingredients
  • Warm Jalapeno Cheese Dip
    evaporated milk, butter, flour, ground turmeric and
    4 More
    evaporated milk, butter, flour, ground turmeric, shredded pepper jack cheese, prepared salsa, fresh lemon juice, salt and ground black pepper
    8 ingredients
  • Chicken Taquitos With Warm Tomato Salsa  (Flautas Con Pollo) Chicken Taquitos With Warm Tomato Salsa (Flautas Con Pollo)
    cotija cheese, crumbled, cooked chicken, shredded and
    10 More
    cotija cheese, crumbled, cooked chicken, shredded, corn tortillas, roma tomatoes, chopped, tomatillos, chopped (optional), red onion, chopped, fresh cilantro, chopped, jalapeno chile, seeded, deveined, minced, mexican oregano (not as sweet as mediterranean), olive oil, salt , to taste, fresh ground black pepper , to taste
    30 min, 12 ingredients
  • Warm Layered Bean Dip Warm Layered Bean Dip
    pinto beans, rinsed and drained and
    12 More
    pinto beans, rinsed and drained, green onions, finely chopped, tomato paste, water, monterey jack cheese, shredded, mild salsa or 1 cup salsa, avocados, cut in half, pitted and peeled, chopped fresh cilantro, chopped red onions, fresh lime juice, salt, sour cream, tortilla chips
    47 min, 13 ingredients
  • Warm Artichoke and Salsa Dip Warm Artichoke and Salsa Dip
    marinated artichoke hearts, green onion, chopped and
    4 More
    marinated artichoke hearts, green onion, chopped, green chili salsa (bottled ), monterey jack cheese, shredded, sour cream, fresh cilantro, chopped
    10 min, 6 ingredients
  • Warm Spicy Black Bean Dip, Guacamole & Tequila Olives Warm Spicy Black Bean Dip, Guacamole & Tequila Olives
    black beans, drained (not rinsed ) and
    23 More
    black beans, drained (not rinsed ), chipotle chiles in adobo, diced fine (more or less according to taste), onion, diced fine, minced garlic, salsa (i prefer a that is not chunky), tequila, cumin, chili powder (more or less to taste), olive oil to saute the onion and garlic, salt, pepper, monterey jack pepper cheese, grated, avocados, diced and a light mash (or 3 small), sour cream (no low fat), chipotle chile in adobo (just the sauce), lime juice, minced garlic, fresh cilantro, diced fine, salt, pepper, black olives, sliced, grated onions, tequila, olive oil
    50 min, 24 ingredients
  • Poblano Chile Casserole With Corn And Cheese Poblano Chile Casserole With Corn And Cheese
    poblano chile casserole with corn and cheese and
    24 More
    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.
    20 min, 25 ingredients
  • Grilled Salmon Fajita Packets Grilled Salmon Fajita Packets
    skinless salmon fillet, lime , juice of and
    9 More
    skinless salmon fillet, lime , juice of, fajita seasoning mix, flour, bell peppers, cut in strips, onion, thinly sliced, black beans, rinsed and drained, green chili salsa or 1/2 cup cilantro salsa or 1/2 cup chipotle salsa, warm tortilla (optional), salsa (optional), shredded monterey jack cheese (optional)
    31 min, 11 ingredients




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