54th Street Grill Gringo Dip Copycat Recipes

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54TH STREET GRILL GRINGO DIP COPYCAT



54th Street Grill Gringo Dip Copycat image

Not sure if this is on here and I overlooked it, but I couldn't find it! This is our FAVORITE warm dip.....hubby, kiddos, friends, they all love it! Make a crockpot full for your next party.....serving size is a guesstimate!

Provided by KeithsKelly

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb velveeta monterey jack pepper cheese
1/2 cup heavy cream
1 cup milk
3/4 cup pico de gallo
1/4 teaspoon cayenne pepper
1 tablespoon grated parmesan cheese
5 ounces frozen creamed spinach (Stouffers)

Steps:

  • Use a double boiler.
  • Cut cheese into cubes.
  • Place all ingredients EXCEPT spinich into double boiler and heat until melted through, stirring often.
  • Remove from heat and add spinich, stir well.
  • Serve immediately or sprinkle a little extra parmesan on top and put it under the broiler for a minute or two. You can also put it in a crockpot on warm to keep it soft for an extended period of time.
  • Serve with tortilla chips and enjoy!

54TH STREET SOUTHWEST TORTILLA WRAPS



54th Street Southwest Tortilla Wraps image

This is a copycat recipe of 54th Street Bar & Grill's "Southwest Tortilla Wraps". Absolutely delicious! Description from 54th Street's menu: Fire grilled chicken, romaine lettuce, Parmesan cheese, jalapeno bacon, tortilla strips and pico de gallo tossed in a chipotle ranch dressing and stuffed in a large flour tortilla. NOTE: This recipe contains 691 calories per serving. The calculations in the nutrition facts on the right side of this page are *incorrect*.

Provided by ryanb006

Categories     Lunch/Snacks

Time 1h30m

Yield 8 wraps, 8 serving(s)

Number Of Ingredients 10

8 large flour tortillas (10-inch)
1 1/2 lbs boneless skinless chicken breasts, cut into cubes
8 slices bacon
2 medium head romaine lettuce
2 cups ranch dressing
1 (7 ounce) can chipotle peppers in adobo seasoning
1/4 cup parmesan cheese, grated
1/2 cup cheddar cheese, shredded
6 ounces jalapeno juice
1/2 cup corn tortilla strips or 1/2 cup corn tortilla chips, crushed

Steps:

  • Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
  • Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
  • Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
  • Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
  • Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
  • In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
  • Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!

GRINGO DIP RECIPE - (3/5)



Gringo Dip Recipe - (3/5) image

Provided by á-38518

Number Of Ingredients 6

1 lb velveeta monterey jack pepper cheese
1/2 cup heavy cream
1 cup milk
3/4 cup pico de gallo
1/4 Tbsp grated parmesan cheese
5 oz frozen creamed spinach

Steps:

  • Use a double broiler Cut cheese into cubes Place all ingredients except spinach into double broiler and hear until melted through, stirring often Remove from heat, add spinach, stir well Serve immediately

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