Chile Cheese Mayo Food

GREEN CHILE CHEESY BREAD

Steps:

• Mix the cheese, peppers, and mayonnaise, blending well.
• Spread on the cut surface of the French bread, which has been sliced in half horizontally.
• Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

GREEN CHILE CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan. Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces. Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
• Bake 25-30 minutes or until biscuits are just starting to brown. Let stand 10 minutes.

CHILE CHEESE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
• Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

LIME, CHILE AND CILANTRO MAYO

Steps:

• Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice.
• Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually "brings it back." If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
• Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.

CHILI CHEESE BREAD

Steps:

• Combine cheese, chilies and mayonaise.
• Cut bread into thick slices and spread with cheese mixture.
• Place on cookie sheet and broil until cheese is bubbly and lightly browned.

GREEN CHILE-PIMIENTO CHEESE

Steps:

• Stir together all ingredients in a large bowl and serve with crackers or make sandwiches.

GREEN CHILE MAYONNAISE

Steps:

• Mix thoroughly.
• Chill for a minimum of three hours.
• Use as dip or dressing.

CHILI MAYO

Steps:

• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
• Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

CHILE CON QUESO

Steps:

• Heat oil in large saucepan and cook onions and garlic until translucent, but not browned.
• Add chiles, adobo sauce, and tomatoes, then lower heat.
• Add cheese, stirring until melted, being careful not to scorch on bottom.
• Slowly stir in sour cream.
• Cook until just heated; do not boil.
• Serve with tortilla chips or chopped vegetables.