↞ recipe box start page
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 cups shredded Monterey Jack cheese (8 ounces)
1 3/4 cups (one 15 ounce can) chili with or without beans
1/2 cup undiluted Carnation Evaporated Milk
1 teaspoon chili powder
1/3 cup chopped fresh tomatoes
1/3 cup sliced green onion
1/4 cup diced mild green chiles
1 to 2 teaspoons finely chopped jalapeno chiles, optional
Tortilla chips (for serving)
Place cheese, chili, evaporated milk, and chili powder in medium saucepan. Cook over medium heat, stirring constantly, until cheese melts. If thicker consistency is desired, boil gently 2 to 3 minutes.
Remove from heat. Stir in tomatoes, onion, mild green chiles, and jalapenos, if desired.
Serve warm with tortilla chips.
Makes 3 1/2 cups
view more member recipes
MEXICAN CHILI-CHEESE DIP
view my recipes
print
save
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 cups shredded Monterey Jack cheese (8 ounces)
1 3/4 cups (one 15 ounce can) chili with or without beans
1/2 cup undiluted Carnation Evaporated Milk
1 teaspoon chili powder
1/3 cup chopped fresh tomatoes
1/3 cup sliced green onion
1/4 cup diced mild green chiles
1 to 2 teaspoons finely chopped jalapeno chiles, optional
Tortilla chips (for serving)
Place cheese, chili, evaporated milk, and chili powder in medium saucepan. Cook over medium heat, stirring constantly, until cheese melts. If thicker consistency is desired, boil gently 2 to 3 minutes.
Remove from heat. Stir in tomatoes, onion, mild green chiles, and jalapenos, if desired.
Serve warm with tortilla chips.
Makes 3 1/2 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chili Cheese Balls (mexican Tidbit)
by charlene8819
Makes about 72 3 tablespoons chopped Jalapeno chilies 1 (8-ounce) packaged grated Parmesan cheese 1 (8-ounce) package cream cheese 2 egg yolks 1/2 cup chopped roasted shelled Virginia type
by charlene8819
Makes about 72 3 tablespoons chopped Jalapeno chilies 1 (8-ounce) packaged grated Parmesan cheese 1 (8-ounce) package cream cheese 2 egg yolks 1/2 cup chopped roasted shelled Virginia type
Mexican Chili Pasta
by sgre52160
1 lb ground beef 1 large onion, chopped 2 (15 1/2 oz) cans chili starter with beans 1 (14 1/2 oz) can diced tomato 1/2 lb elbow macaroni, cooked al dente 1 (4 1/2 oz can chopped green chilies
by sgre52160
1 lb ground beef 1 large onion, chopped 2 (15 1/2 oz) cans chili starter with beans 1 (14 1/2 oz) can diced tomato 1/2 lb elbow macaroni, cooked al dente 1 (4 1/2 oz can chopped green chilies
Mexican Chili (crock Pot)
by sgre52160
1 lb Ground beef 15 1/2 oz Chili beans; hot and spicy 15 1/2 oz Chili beans; hot 28 oz Tomatoes; cut up 6 oz Tomato paste 1 1/2 cup Celery; chopped 1 cup Onion; chopped 1/2 cup Pepper, g
by sgre52160
1 lb Ground beef 15 1/2 oz Chili beans; hot and spicy 15 1/2 oz Chili beans; hot 28 oz Tomatoes; cut up 6 oz Tomato paste 1 1/2 cup Celery; chopped 1 cup Onion; chopped 1/2 cup Pepper, g
Mexican Chicken Chili
by sgre52160
1 lb chicken breast fillets (4 fillets) 1 tbsp olive oil 10 cups water 2 cups chicken stock 1/2 cup tomato sauce 1 potato, peeled & chopped 1 small onion, diced 1 cup frozen yellow corn 1/2 ca
by sgre52160
1 lb chicken breast fillets (4 fillets) 1 tbsp olive oil 10 cups water 2 cups chicken stock 1/2 cup tomato sauce 1 potato, peeled & chopped 1 small onion, diced 1 cup frozen yellow corn 1/2 ca
view more member recipes
