Recipe by sal
"A fondue dish is the perfect way to keep this thick, cheesy dip warm and melted. Corn, green chile peppers and tomato chunks make for a rich, spicy and satisfying accompaniment to tortilla chips."
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1 1/2 cups
whole peeled tomatoes, drained and chopped
whole kernel corn, drained
1 (16 ounce) package
shredded Cheddar cheese
1 (4 ounce) can
chopped green chile peppers
This recipe needed a lot of tweaking! It contains way too much flour. I did get a good idea from the base of the recipe. I used Rotel tomatoes, not drained, and 1/2 cup sour cream. I also added some garlic powder and cumin. Then used 1/2 Monterey Jack cheese and 1/2 sharp cheddar along with an additional can of green chili peppers. Keep on low heat and do not allow to boil.
I found this dip to be very bland & pastey.I had added chili powder & garlic after tasting it but it still had a weird thick pastey texture.Maybe it would be better with salsa mixed into it but I wouldn't waste the ingredients to try it again.
I Really Didn't think This Recipe Was Bad (And Everyone I Work With LOVED It), But I Used It More As A Guideline. I Doubled The Tomatoes, Chilies, & Corn. I Only Used About A TBL Of Flour Too. Also Added Some Oregano & Cayanne Pepper In The First Step. Next Time I Think I'll Try Using Salsa... It'll Probably Be More Like Salsa Con Queso Then.
This recipe needs a lot of help. I used fresh roma tomatoes since the recipe did not specify canned or not. I also used fresh hatch green chili also, that I sauteed until skin started to brown. I then added tomatoes and corn. I increased corn to 1/2 cup. I then used 1 cup milk (I did start at 1/4 cup but it was pasty and added more to get a good consistency) to 1/4 cup flour and cooked until thickened and then added 8oz cheese. If you like things extra cheezy add the other 8oz. I then tasted the dip and it was pretty bland so I added, onion powder, garlic powder, cayenne pepper and fresh ground pepper. Fresh cilantro would be a good addition also.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chili and Corn Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 42
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