AboutBilly Mo Expertise all kinds of ethnic cooking. I have traveled to many countries and have learned to cook many different kinds of food. If you need a recipe most likely I have it...
Experience I taught myself Spanish and I've travelled all over Central America learning local dishes and recipes.
Question Hi- Do you know how mexican restaurants make the creamy white cheese dip for tortilla chips? My favorite restaurant has a cheese dip with frijoles(sp?). Any help would be appreciated.
Answer Tracey,
I thought you might like these too..
TORTILLA CHIPS
corn tortillas
salt
vegetable oil for frying
Heat the oil in a large skillet or a wok for frying.
Cut the tortillas into pie wedges.
Fry the tortillas in hot oil until crisp.
Remove and drain on paper towels.
Salt to taste and serve with guacamole and salsa.
TACO DIP
1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese
Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.
Bake at 350 degrees for 30 minutes. Eat with tortilla chips.
TORTILLA CHIP CASSEROLE
3/4 cup chopped onion
2 tbsp. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 cups Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese
Saute onion in butter. Add sauce, chilies, cumin, salt, red
pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan,
half of each of the following: Tortilla chips, Monterey Jack
cheese, beef and sauce. Repeat once.
Bake in preheated 350 degree oven, about 25 minutes. Spread sour
cream on top and cheddar cheese. Return to oven 10 minutes.
Makes 6 - 8 servings.
JALAPENO BEAN DIP
5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.
SALSA CRUDA
4 tomatoes, diced
1 small yellow onion, diced
4 ounce can diced green chilies
3 cloves garlic, minced
1 bunch fresh cilantro, chopped
Combine all the ingredients, refrigerate until ready to use.
GUACAMOLE
2 large ripe avocados
juice of 1 lemon or lime
2-3 tablespoons salsa
dash of hot sauce
salt & pepper to taste
Cut the avocado lengthwise down to the seed and pull the two halves apart.
Remove the seed.
Scoop out the avocado meat.
Mash with lemon juice.
Add remaining ingredients, use right away.
