Mexican Chili Cheese Dip Recipes

MEXICAN CHILI DIP

Steps:

• In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
• Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
• Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.

WARM MEXICAN (CHILI-CHEESE) DIP

Steps:

• In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
• Add chopped onion, chili and picante sauce.
• Grate cheese and add to heated mixture. Continue to heat until cheese melts.
• Serve warm with tortilla chips.

MEXICAN CHILI CHEESE DIP (TEX-MEX)

Steps:

• In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
• Add Hormel Chili and refried beans.
• When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

EASY CHILI-CHEESE DIP

Steps:

• Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it.
• Microwave for 2 minutes, stir. Microwave 2 more minutes and stir.
• Velveeta should be completely melted by now, but if not microwave 1 more minute and stir.
• Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!

MEXICAN CHILLI AND CHEESE DIP

Steps:

• Place the chilies in a dry frying pan over a moderate heat, turning them frequently until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes, and then carefully peel off the skins. Slit the chilies and scrape out the seeds, then cut the flesh into thin strips, then cut these in half lengthways.
• Heat the oil in a frying pan and fry the onion for 5 minutes until it starts to soften. Add the cheese, creme fraiche and cream. Stir over a low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chile strips.
• Peel the tomatoes by cutting a cross in the base and covering them with boiling water. Plunge them into cold water and the skin should peel off easily.
• Cut the tomatoes in half and scrape out the seeds. Cut the flesh into 1 cm pieces and stir them into the sauce.
• Serve warm with tortilla chips.

MEXICAN CHILI CHEESE DIP

Steps:

• 1. Always wear plastic gloves when working with chiles. Select dark green shiny fresh Poblano chiles that are available in Mexican specialty markets and many regular grocery stores throughout the Southwest. Rinse and pat dry the fresh Poblano chiles prior to roasting. Only substitute Anaheim chiles if you are unable to find Poblanos because it will change the taste. There are 2 ways to roast the chiles. You can either use tongs to roast them on a gas stove or put them in the broiler. For this 2nd easier method turn the broiler on high and place the chiles in a baking pan just large enough to fit (to make it easy to turn them and have them stay in place). As the chiles blister use tongs to turn them so they are evenly roasted. Once roasted by either method place the chiles in a plastic bag and let them "sweat" for 10 minutes. Then, using gloves, peel off the blistered skin and remove seeds and pith. Rinse the chiles to remove any remaining seeds and set them on paper towels to dry slightly. Chop the roasted cleaned chiles and set aside.
• 2. With your fingers crumble the Cotija cheese finely until few or no lumps remain. This cheese may be purchased in a piece or already finely crumbled. If you cannot find Cotija cheese you may substitute Parmesan (not Romano or Asiago) cheese.
• 3. Mexican crema (or jocoqui, pronounced "hoe-COKE-key") is usually a thinner consistency than regular sour cream, but either may be used. Stir the crema up with a large mixing spoon and gradually mix in the crumbled Cotija cheese followed by the chopped roasted Poblanos chiles. The dip may be served immediately with really good chips such as Tostitos or freshly made local chips, or you may make and refrigerate the dip up to one day before serving.

EASY BAKED LAYERED CHILI CHEESE DIP

Steps:

• Set oven to 350 degrees (set oven rack to bottom position).
• Grease a 9-inch pie plate.
• Mix both packages cream cheese with jalapeno pepper (if using) then spread on the bottom of the pie plate.
• Spread the chili over the cream cheese, then sprinkle green onions, then green chilies.
• Bake for about 20 minutes or until hot (if you are baking this cold out of the fridge the baking time will be longer).
• Sprinkle the grated cheese on top then return to oven for about 5 minutes to melt cheese.