Recipe Categories
Appetizers
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2 cups shredded
cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-oz can whole kernel corn, drained (3/4 cup)
1 4-oz can chopped green
chili peppers, drained
2 tbs cayenne powder
2 tesp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tesp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
1 chopped jalapeno
2 tbs snipped fresh cilantro
Vegetable dippers such as sweet
pepper wedges and sliced jicama
Lightly salted tortilla chips or baked tortilla wedges
. Stir
together cheeses, mayonnaise or salad dressing, corn, chili peppers,
chipotle chili peppers, jalapeno, caynne powder and garlic powder in a large
mixing bowl.
Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch
pie plate.
Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover
and chill up to 24 hours. .
To serve, bake cheese mixture in dish in
a 350 degree oven about 25 minutes
or until heated through. Spoon tomato mixture in the center. Serve with
vegetable dippers
and tortilla chips.
Baked Tortillas BR30