1 (10-ounce) can red enchilada sauce (we used hot red enchilada sauce)
2 cups shredded cooked chicken
2 serranos, seeded and minced (we left the seeds in)
2 cups shredded pepper jack cheese, divided
Cilantro for garnish (optional)
Tortilla chips for serving
Start by preheating your oven to 350 degrees. Take a baking dish (we used an 8- x 8-inch baking dish) and spray the inside of it with nonstick cooking spray. Leave the dish off to the side for now.
Take a large mixing bowl out and mix the cream cheese, sour cream and enchilada sauce together until combined. Now mix in the chicken, serranos and cheese, reserving some of the cheese* to use as a topping later.
Take the bowl mixture and spread it out evenly in the baking dish, topping it with that cheese you set aside earlier. Put the dish in the oven and let the dip bake for 10 to 15 minutes or until the cheese looks golden brown.
Serve the dip immediately, topping it with cilantro and the chips on the side.
*We set aside ½ cup but it might be even better to set aside ¾ cup.
This is such a delicious cheesy dip ! We thought this was going to be really spicy between the serranos, enchilada sauce and pepper jack cheese but the dairy really tempers it down to a pleasant level of heat. While the cilantro is optional, we thought it brought a nice fresh component to the dish and the flavor from the cilantro pairs wonderfully with the dip.
We got this recipe from Chile pepper magazine.
We weren’t paid in any form to promote Chile pepper magazine.
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Preheat your broil (the recipe never says to, but we’d recommend moving your oven rack up one from the middle). Take a rimmed baking sheet and spray it with nonstick cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray).
Cut the tomatillos and poblano in half, placing them on the baking sheet (cut-side down) afterwards. Stick them in the oven to broil for 5 minutes or until they are soft and look slightly charred (the original recipe does mention that you may need to remove some pieces before others). Once soft and slightly charred, take them out of the oven an off the baking sheet so they can cool down to room temperature.
Take the lid off your food processor and add to it the tomatillos, poblano, onion, cilantro, lime juice, garlic, salt and pepper. Pulse or process just long enough for the vegetables to get chopped and the salsa becomes slightly liquid. Put the salsa in a container, put the lid on it and let it sit in the fridge for at least 2 hours to get cold. If the salsa is stored in an airtight container it can last for up to a week.
This salsa is like chili, good the first day but even better the second !
This recipe came from a Paula Deen magazine.
We weren’t paid in any form to promote Paula Deen’s magazine.
Take a medium-sized mixing bowl out and mix the onion, lime juice, jalapeño and salt together in it. Let it sit for 10 minutes. Now add in the avocados, mashing to your own preferred consistency. Stir in the cilantro* and serve.
*We initially forgot to add in the cilantro but even when we did remember to, we didn’t think the cilantro improved or hurt the flavor of the guacamole.
Even though we were skeptical of this recipe at first we decided to try it because I don’t care for the texture of tomato pieces and this was one of the few guacamole recipes that didn’t list tomatoes as an ingredient. All that being said, it didn’t seem like there was enough of the other ingredients besides the avocado to bring flavor to the guacamole. Boy were we wrong ! This ended up being one of the best guacamoles that we’ve ever had ! We didn’t pick up any heat from the jalapeños at all. For something so simple, it packs a lot of flavor !
3 tomatoes (about 1 ½ pounds total), quartered and cored
1/3 cup chopped onion (1 small) (we used a yellow onion)
5 cloves garlic, peeled
1 fresh jalapeño chile pepper, stemmed, halved, and seeded (we left the seeds in)
2 to 3 tablespoons vegetable oil (we used 2 tablespoons)
1 cup snipped fresh cilantro
¼ to 1/3 cup lime juice (we used ¼ cup)
½ teaspoon sugar
1 teaspoon salt (we used roughly ½ of table salt)
Make sure your oven rack is set 5 to 6 inches from the broiler. Preheat the broiler. Take a large mixing bowl out and toss the tomatoes, onion, garlic, and chile pepper together in it. Pour enough oil in to coat everything. Take a 15 x 10 x 1-inch baking pan out (we lined ours with aluminum foil) and spoon the mixture onto the pan, spreading it out so everything is in a single layer.
Broil the vegetables for 8 minutes, turning them over afterwards. Broil for another 6 to 8 minutes or until the vegetables start to darken around the edges (7 minutes did the job for us). Take the baking pan out of the oven and let it rest on a wire rack for 10 minutes, letting everything cool down.
Take the roasted vegetables as well as any juices on the baking pan and place them in a food processor, pulsing on and off until everything’s coarsely chopped. Add the cilantro, lime juice and sugar into the food processor, continuing to pulse until the salsa has reached your own preferred consistency. Season to taste with salt. You can either eat this right away or put it in a sealed container and refrigerate for up to 3 day.
While this tastes good, we were surprised that this didn’t taste spicy at all since we left the jalapeño’s ribs and seeds in the mixture. We really enjoyed the lime flavor. It was just a nice blend of flavors that we enjoyed. As much as you might enjoy some salsa from jars, nothing can beat the flavors of a freshly made salsa ! We pureed our salsa more because I don’t care for the texture that bigger chunks of tomatoes have but whichever texture you choose, the flavor is there !
1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
1 ½ cups light sour cream (we used regular sour cream)
2 tsp. finely chopped canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
Potato chips, assorted vegetables (we used Ruffles original chips)
Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.
We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.
We found this recipe in a Southern Living magazine.
We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.
2 cups shredded cooked chicken (we used cooked breast meat from a rotisserie chicken)
1 pkg. (8 oz.) cream cheese, cubed
2 cups (8 oz.) shredded cheddar cheese (we just shredded 8 oz. of cheddar cheese, we didn’t measure it)
1 cup ranch salad dressing (we used Hidden Valley Ranch Dressing)
½ cup Louisiana-style hot sauce (we used Frank’s Original Red Hot Sauce)
Tortilla chips and/or celery sticks (we just used tortilla chips)
Minced fresh parsley, optional (we didn’t use it)
Take a 3-qt. slow cooker out and stir the first 5 ingredients together in it. Put a lid on the slow cooker and let it cook on LOW for one hour or until all the cheese has melted (we had to stir our dip around to see if all the cheese had melted). Serve immediately with the chips (and celery sticks if you want). Sprinkle the parsley over the dip if you’re going to use it.
We thought this was a tasty dip. You get the spice of the hot sauce but you don’t really get the heat so we’ll probably increase the amount of hot sauce next time. The chicken also adds a different texture to the dip.
We got this recipe from a Taste of Home magazine.
We weren’t paid in any form to promote Hidden Valley, Frank’s, or Taste of Home.