Mexican Chilli And Cheese Dip Recipes

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CHILI CHEESE DIP FROM HORMEL® CHILI

Whether you need a tailgating triumph or a satisfying weeknight snack, this delicious dip is guaranteed to be a hit with your crowd.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 20m

Yield 8

Number Of Ingredients 2



Chili Cheese Dip from Hormel® Chili image

Steps:

  • In medium microwave-safe bowl, stir together chili and cheese product; cover.
  • Microwave on HIGH (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 5.3 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 0.8 g, Protein 16.6 g, SaturatedFat 11.8 g, Sodium 1087.6 mg, Sugar 1.1 g

1 (15 ounce) can HORMEL® Chili No Beans
1 (16 ounce) package pasteurized prepared cheese product, cut into 1/2-inch cubes

MEXICAN CHILLI AND CHEESE DIP

I first had this in a Mexican restaurant in The Venetian Hotel in Las Vegas, the night before we got married. We loved it so much we virtually drank it and licked the bowl clean! This is the closest I've come to replicating it, and whenever I serve it, I see other people virtually drinking it and licking the bowl clean! You can also use this as a sauce!

Provided by Noo8820

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Mexican Chilli and Cheese Dip image

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.

Nutrition Facts : Calories 749.6, Fat 63.4, SaturatedFat 38, Cholesterol 188.4, Sodium 782, Carbohydrate 10, Fiber 1.6, Sugar 5.3, Protein 37

4 fresh chili peppers
1 tablespoon vegetable oil
1/2 red onion (finely chopped)
5 cups monterey jack cheese (grated)
2 tablespoons creme fraiche
150 ml double cream
2 tomatoes, peeled
tortilla chips, to serve

CHILI CHEESE DIP III

This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!

Provided by Kathy Rogers

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 15

Number Of Ingredients 4



Chili Cheese Dip III image

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.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g

2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips

WARM MEXICAN (CHILI-CHEESE) DIP

Okay, I know there are 157 recipes for Mexican Dip, but this one really IS different. Serve warm. It won't be the prettiest dip at the table, but it will be the best! My kids loved it so much, they would eat it by the bowl with chips and call it a meal! Makes alot, but don't worry, it won't last long... (Note: jar/can sizes are approximate - will correct, if needed, once I can check them out.)

Provided by GrammaJeanne

Categories     Lunch/Snacks

Time 40m

Yield 3 quarts, 24 serving(s)

Number Of Ingredients 5



Warm Mexican (Chili-Cheese) Dip image

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.

Nutrition Facts : Calories 158.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 29.3, Sodium 434.3, Carbohydrate 10.3, Fiber 2.2, Sugar 1.2, Protein 8.3

2 (16 ounce) jars tamales, mashed
1 (15 ounce) can chili, no beans (a mild meat-only type -no chunky types)
1 medium onion, chopped fine
1 lb sharp cheddar cheese, grated
1 (8 ounce) jar picante sauce

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