Green Chile Avocado Dip Recipes

GREEN CHILE-AVOCADO DIP

Green Chile-Avocado Dip image

The perfect Tex-Mex party dip, our Green Chili-Avocado Dip is ready in only 15 minutes.

Provided by Deborah Harroun

Categories Appetizer

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 large avocado, pitted, peeled and cubed
1/2 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped fresh cilantro
1 clove garlic, finely chopped
Salt and pepper to taste
Tortilla chips, as desired

Steps:

In medium bowl, mash avocado with fork. Stir in sour cream, chiles, cilantro and garlic. Season to taste with salt and pepper.
Serve dip with tortilla chips.

Nutrition Facts : ServingSize 1 Serving

BAKED CHICKEN TAQUITOS WITH GREEN CHILES AND AVOCADO YOGURT DIP

Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip image

Transform rotisserie chicken into a crunchy, creamy dinnertime staple with this easy recipe. Avocado, yogurt and lime blend together for a cool and creamy dip.

Provided by Cindy Rahe

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 deli rotisserie chicken (2 lb)
3/4 cup shredded Cheddar cheese (3 oz)
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
24 corn tortillas
1 tablespoon vegetable oil
Additional cilantro to garnish, if desired
1 ripe avocado
1/2 cup plain yogurt (from 6-oz container)
1 tablespoon fresh lime juice
Dash salt

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
Serve warm taquitos with dip.

Nutrition Facts : ServingSize 1 Serving

GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD

Green Chile Burger with Crunchy Avocado Salad image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 poblano chiles
Canola oil
Salt and freshly ground black pepper
24 ounces ground chuck, 80/20
8 thin slices aged provolone cheese
4 sesame seed buns, sliced in 1/2

Steps:

Heat the grill to high.
Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.

GREEN CHILES AND CHEESE DIP

Green Chiles and Cheese Dip image

"Mild and easy-to-fix, this recipe is great for gatherings of friends or as a filling snack while watching movies or sports. People are always asking for the recipe." Linda Webb - Concord, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
3 cans (4 ounces each) chopped green chiles, drained
1 can (11 ounces) Mexicorn, drained
1 jar (4 ounces) diced pimientos, drained
2 tablespoons sliced ripe olives
Tortilla or corn chips

Steps:

In a large bowl, combine mayonnaise and cheeses. Add the chiles, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives. , Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 14g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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