Chihuahua Dip Food
CHIHUAHUA CHEESE DIP
Quick and easy! Great for parties, picnics, or tailgating. Just whip up the night before so flavors have a chance to blend. Enjoy!
Provided by * *
Categories Other Appetizers
Time 10m
Number Of Ingredients 12
Steps:
- 1. Soften cream cheese.
- 2. Blend in sour cream.
- 3. Stir in remaining ingredients, blending well.
- 4. Cover; chill overnight to marry flavors.
- 5. Serve with your favorite corn/tortilla chips.
QUESO BLANCO MEXICAN WHITE CHEESE DIP
This is a white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses '"jack" for the Tex-Mex version and chihuahua and/or asadero for the more traditional Mexican version.
Provided by Steve P.
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a double boiler and heat on medium.
- Cook until melted and well blended, stirring occasionally.
- Serve with fresh tostadas or hot flour tortillas.
Nutrition Facts : Calories 284.8, Fat 21.2, SaturatedFat 13, Cholesterol 61.5, Sodium 904.5, Carbohydrate 8.9, Fiber 1.2, Sugar 3.7, Protein 16.4
CULICHI DIP OR SAUCE
From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html
Provided by Caromcg
Categories Mexican
Time 1h30m
Yield 12-15 As appetizer, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
- Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
- Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
- You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
- Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
- At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.
Nutrition Facts : Calories 81.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.8, Sodium 130.9, Carbohydrate 4.4, Fiber 0.5, Sugar 2.6, Protein 5.3
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