5-LAYER MEXICAN DIP OR NACHOS SUPREME
This is a spectacular layered dip to serve out of a glass trifle dish or casserole. Goes together in minutes, and can be made ahead. It's great served either hot or at room temperature with warm tortilla chips (we like it with Tortilla Scoops) and an ice cold beer or margarita. Optional: Add strips of grilled carne asada or pollo asada and layer in a dish for a killer nachos supreme! Tip: I use recipe #117797 for the seasoning.
Provided by BecR2400
Categories Mexican
Time 25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a 13 x 9-inch glass serving dish, spread the refried beans.
- Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
- Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
- Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
- Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
- May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
- Serve with warm tortilla chips (we like Tortilla Scoops).
- TO MAKE NACHOS SUPREME:.
- Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!
TORTILLA DIP SUPREME
This recipe is very easy, and super delicious! This dish will definately disappear in a matter of minutes, Everyone who tastes this dish, asks me for the recipe.
Provided by ThatJodiGirl
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a shallow baking dish, press cream cheese into botton, distributing evenly.
- Spoon canned chili over this, top with cheese.
- Place in a pre-heated 350 degree oven for 10-15 minutes or until cheese is bubbly.
- Serve immediately with tortilla chips.
Nutrition Facts : Calories 764.6, Fat 46.9, SaturatedFat 16.5, Cholesterol 69.2, Sodium 757.3, Carbohydrate 69.6, Fiber 5.5, Sugar 2.2, Protein 20.2
TACO DIP SUPREME
My family loves this spicy dish! We serve it with tortilla chips for an easy supper or as an appetizer. You can add whatever else you want, such avacados, taco seasonings, etc.
Provided by fresh fanatic
Categories Beans
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a square baking dish.
- Spread refried beans evenly in the baking dish.
- Brown ground beef with onion and drain. Salt and pepper, add to baking dish.
- Pour salsa and tomatoes on top. Mix it slightly by "cutting" through the dip with a knife.
- Top with cheddar cheese.
- Bake for about 15 or 20 minutes, or until it is heated through with cheese melted.
Nutrition Facts : Calories 182.6, Fat 10.9, SaturatedFat 5.4, Cholesterol 43.4, Sodium 349.6, Carbohydrate 8.2, Fiber 2.5, Sugar 1.5, Protein 13.1
THE PINGALA CRUNCHWRAP SUPREME
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 1 crunchwrap
Number Of Ingredients 41
Steps:
- Preheat a nonstick frying pan on low heat.
- Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the "crunch" into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
- Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
- Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!
- Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like.
- Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom.
- Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party.
- Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside.
- Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green.
- The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge.
SHRIMP TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
- Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
- Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
- Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
- Five minutes before serving, gently stir the tortilla strips into the soup.
- Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.
SPINACH DIP SUPREME
I made this Spinach Dip Supreme several times over the Holiday season and it was a big hit every time, so I thought I would share the recipe. This spinach dip is best if you make it the night before and let it chill in the fridge until you are ready to serve it. Enjoy!
Provided by Calla Lily
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a large bowl and mix well.
- Cover and chill for at least 2 hours or overnight if you can.
- Hollow out the bread and scoop the spinach dip inside.
- Sprinkle the green onion slices evenly over the top.
- Slice up the bread that you removed into bite-size pieces.
- Serve with the bite-size bread pieces, breadsticks, veggies, or your favorite dippers.
Nutrition Facts : Calories 1751.6, Fat 153.1, SaturatedFat 57.4, Cholesterol 212.9, Sodium 2084.9, Carbohydrate 84.4, Fiber 9.7, Sugar 18.3, Protein 25.3
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