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 GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.