Chihuahua Dip Food

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CHIHUAHUA DIP



Chihuahua Dip image

This is an easy and tasty appetizer. It works well for a crowd, and you can jazz it up by adding some hot sauce, or you could add some jalapeño peppers. It's easy to make.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb well-seasoned sausage
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chilies (purchase whole chilies, and chop them yourself, it's usually cheaper)
2 cups monterey jack cheese, grated

Steps:

  • In a large skillet, crumble sausage and brown.
  • Drain off all fat.
  • Spread refried beans in ungreased, shallow 2-quart baking dish.
  • Layer with sausage, chilies, then grated cheeses.
  • Bake at 350°F for 15 to 20 minutes or until heated through.

Nutrition Facts : Calories 461.1, Fat 34.1, SaturatedFat 14.9, Cholesterol 83.4, Sodium 1118, Carbohydrate 15.6, Fiber 4.3, Sugar 1.3, Protein 22.8

CULICHI DIP OR SAUCE



Culichi Dip or Sauce image

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

5 poblano chiles, roasted, stemmed, seeded
5 garlic cloves
1 medium onion
1 tablespoon real bouillon (I use Better than Bouillon paste)
7 5/8 fluid ounces media crema (Nestle can, available in Mexican markets)
1 cup whole milk
salt, to taste
2 cups shredded mozzarella cheese

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

CHIHUAHUA CHEESE DIP



Chihuahua Cheese Dip image

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

1 8-oz. pkg cream cheese
1½ pt sour cream
1 8-oz. pkg grated sharp cheddar cheese
1 8-oz. pkg grated velveeta cheese
1 7-oz. can(s) la victoria chili salsa
1 4-oz. can(s) ortega diced chilies
1 2-oz. can(s) chopped ripe olives, drained
1 2-oz. jar(s) chopped pimentos, drained
1 medium onion, minced
¼ tsp garlic powder
½ tsp chili powder
salt and pepper, to taste

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.

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