210 corn chili dip Recipes

ground beef, refried beans, chili powder, salsa, mexican blend cheese (pre-shredded ), salsa con queso, sour cream, green onion, fritos corn chips , scoops or other tortilla chips, for dipping

corn mixed with chopped peppers (drained), green chilies (diced ), jalapenos (chopped or drained-reserve juice), green onion, red bell pepper (chopped ), mayonnaise, sour cream, fresh ground pepper, garlic clove (minced ), monterey jack cheese (shredded ), cheddar cheese (shredded )

ground beef, tomatoes, tomatoes and green chilies (rotel), green onion, chopped, dried oregano, salt, pepper, tomato paste, garlic powder , to taste, corn chips , for serving, tortilla chips , for serving

cream cheese, softened, sour cream, chopped onion, garlic cloves, minced, chili powder, crushed red pepper flakes, picante sauce, shredded part-skim mozzarella cheese, fresh vegetables and corn or tortilla chips

corn, drained, green chilies, diced jalapenos, sour cream, mayonnaise, green onions, chopped, garlic powder, grated mexican blend cheese

cream cheese, chopped onion, chili powder, picante sauce, sour cream, minced garlic, crushed red pepper, shredded mozzarella cheese, fresh veggies and corn or tortilla chips

ground beef, onion, chopped, kidney beans, rinsed and drained, black beans, rinsed and drained, diced tomatoes in sauce, undrained, frozen corn, thawed, water, sliced ripe olives, drained, chili powder, dried oregano, chipotle hot pepper sauce, garlic powder, ground cumin, reduced-fat process cheese (velveeta), cubed, corn chips

mayonnaise, parmesan cheese, grated, monteray jack cheese, grated, green chilies, diced, fiesta corn, drained, jalapeno peppers, chopped

chili, cream cheese ,softened, onions,diced ,plus additional for serving, mild cheddar cheese ,shreaded, lettuce ,coarsely shreaded, tomatoes,coarsely chopped, sour cream, nacho or corn chips

ground beef, green pepper, chopped, water, tomato paste, cream cheese, cubed, chili seasoning mix, corn chips

ground beef, green pepper, chopped, water, tomato paste, cream cheese, cubed, chili seasoning mix, corn chips

corn muffin mix, chopped green chilies, undrained, cumin, oregano, sage, mayonnaise, sour cream, ranch dressing mix, pinto beans, drained, whole kernel corn, drained, chopped tomatoes, chopped green pepper, chopped green onion, bacon, cooked and crumbled, shredded cheddar cheese

black beans drained, corn drained, salsa, water, chili powder, sharp cheddar cheese, green chilies drained

ground turkey, salt, chili powder, ground cumin, vegetarian chili with beans, corn kernels, drained, sliced scallion, chunky salsa, shredded fat-free cheddar cheese

cream cheese (softened ), your favorite salsa, chili with or without beans ( i use with beans), scoop corn chips

black beans rinsed, drained, & mashed, canned whole kernel corn drained, salsa, water, chili powder, sharp cheddar or pepper jack cheese, canned green chiles drained

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.

whole kernel corn, drained, onion, finely chopped, chili powder, butter, shredded cheddar cheese, sliced bacon, cooked and crumbled, sour cream, pepper to taste, tortilla chips