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Artichoke Dip
Appetizer

Artichoke Dip

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
  3. 3 Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

By Juanita

Easy Chile Relleno Egg Rolls
Appetizer Mexican

Easy Chile Relleno Egg Rolls

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
  2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
  3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
  4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Jacked-Up Vegan Queso
Appetizer

Jacked-Up Vegan Queso

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
  2. 2 Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

By Buckwheat Queen

Cheese 'n Rice Quesadillas
Appetizer

Cheese 'n Rice Quesadillas

4.7

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
  3. 3 Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
  4. 4 Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
  5. 5 Cut each quesadilla into 4 wedges to serve.

By Allrecipes Member

Veronica's Hot Spinach, Artichoke and Chile Dip
Appetizer

Veronica's Hot Spinach, Artichoke and Chile Dip

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  3. 3 Bake in preheated oven until slightly browned, about 30 minutes.

By WRIGHTWOOD GIRL

Simple Refried Bean Dip
Appetizer American

Simple Refried Bean Dip

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
  2. 2 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.

By Ericuh

Texas Trash Dip
Appetizer Mexican

Texas Trash Dip

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  2. 2 Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  3. 3 Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

By McCormick Spice

Instant Pot® Sausage Queso
Appetizer

Instant Pot® Sausage Queso

3.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

By Soup Loving Nicole

Hoosier Corn Queso Dip
Appetizer American

Hoosier Corn Queso Dip

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
  3. 3 Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

By McCormick Spice

Football Chili Dip
Appetizer American

Football Chili Dip

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Pour chili beans and diced tomatoes and green chiles into a strainer to drain; do not rinse. Transfer to a medium bowl.
  2. 2 Stir in Cheddar cheese, sour cream, cilantro, green onions, jalapeno, chili powder, and salt until combined. Cover and refrigerate for at least 1 hour or overnight before serving.
  3. 3 Give it a stir before serving.

By Nicole McLaughlin

Quick Potato Nachos
Appetizer American

Quick Potato Nachos

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
  4. 4 Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

By Micaella

Air Fryer Chicken Taquitos
Appetizer Mexican

Air Fryer Chicken Taquitos

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add shredded chicken, Mexican cheese blend, and Neufchâtel cheese. Cook and stir until cheeses have melted and mixture is warmed through, about 3 minutes. Season to taste with salt and pepper.
  3. 3 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
  4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil.
  5. 5 Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.
  6. 6 Serve and enjoy!

By Yoly

Mexi Corn Dip
Appetizer Mexican

Mexi Corn Dip

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.
  2. 2 Add Mexican cheese blend; stir until evenly mixed.
  3. 3 Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

By alleycat2277

Quick and Easy Chicken Taquitos
Appetizer Mexican

Quick and Easy Chicken Taquitos

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
  3. 3 Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
  4. 4 Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
  5. 5 Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

By Joanne Rainey Miller

Baked Queso Dip with Ground Beef
Appetizer Mexican

Baked Queso Dip with Ground Beef

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
  3. 3 Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
  4. 4 Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
  5. 5 Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
  6. 6 Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

By CookingWithShelia

Classic 7-Layer Dip
Appetizer Mexican

Classic 7-Layer Dip

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  2. 2 Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

By USA WEEKEND columnist Pam Anderson

Mexican Pizza I
Appetizer Mexican

Mexican Pizza I

4.5

Prep
17 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the refried beans.
  2. 2 In a large skillet, brown the ground beef. Stir in the seasoning packet.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
  5. 5 Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
  6. 6 Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

By suesue

Hot Bean and Bacon Dip with Air Fryer Tortilla Chips
Appetizer American

Hot Bean and Bacon Dip with Air Fryer Tortilla Chips

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
  3. 3 Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
  4. 4 Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
  5. 5 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
  6. 6 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
  7. 7 Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

By Yoly

Baked Cowboy Dip
Appetizer American

Baked Cowboy Dip

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
  3. 3 Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
  4. 4 Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
  5. 5 Sprinkle green onions over top before serving.

By John Mitzewich