Mile High Chile Verde Dip Recipes

CHILI VERDE DIP

Steps:

• Preheat oven to 400*.
• Mix refried beans with 1 teaspoons of seasoning.
• Spread over bottom of pie plate.
• Juice lime to measure 1 TBS.
• Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe.
• Add chopped onions, half of the black olives, and one cup of the cheese to mixture.
• Mix well.
• Spoon cheese mixture over bean layer in pie plate.
• Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top.
• Bake 10 minutes.
• If desired, arrange Baked Tortilla Chips around edge of dip.
• To prepare Baked Tortilla Chip:.
• Cut 8 (7 inch) flour tortillas in 8 triangles.
• Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp.
• Repeat with remaining tortillas.

MILE HIGH CHILE VERDE DIP

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients, except Monterey Jack cheese, in large bowl until well blended.
• Spread bean mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese.
• Bake 25 minutes or until cheese is melted. Garnish with additional sliced jalapeno peppers, if desired. Serve with tortilla chips.

MILE HIGH CHILE VERDE DIP

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients, except Monterey Jack cheese, in large bowl until well blended.
• Spread bean mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese.
• Bake 25 minutes or until cheese is melted. Garnish with additional sliced jalapeno peppers, if desired. Serve with tortilla chips.

CHILE VERDE

Steps:

• Season pork with salt and pepper. In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Working in batches so as not to crowd the pan, sear meat until brown, about 3 minutes per side, and set aside on a platter. Add more oil, as needed, and heat between batches.
• Add 1 tablespoon oil, onions, and garlic. Cook, stirring, for 1 minute. Add stock, stirring up brown bits from bottom of pan with a wooden spoon, for 1 minute.
• Return pork to pan along with Anaheim chiles. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 30 minutes. Stir in tomatillos and jalapenos. Return to a simmer, and cook until pork is cooked through and tomatillos are falling apart, 30 to 45 minutes more. Taste and adjust for seasoning. Serve with cilantro leaves, tortillas, and sour cream on the side.

CHILE VERDE CHICKEN CHEDDAR DIP RECIPE

Steps:

• Mix cream cheese and salsa in bowl. Fold in chicken. Stir in 2 cups cheese, reserve the rest for topping. Mix well and pour into greased 8x8 pan. Sprinkle remaining cheese over top. Bake at 350 for 30 mins. Serve warm with tortilla chips!

EASY CHILE VERDE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
• Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
• Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.