Tucson Chili Dip Recipes

TUCSON CHILI DIP

Steps:

• Preheat oven to 350°.In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Into the cream cheese mixture, gently stir beef, chilies, onion, and chives. Pour into a 1-quart baking dish. Sprinkle pecans over top.Bake 20 minutes or until puffed and the edges are bubbly.Serve hot with tortilla chips.To Microwave: Place mixture in a microwavable dish. Microwave at 50% power (350 watts) 6 minutes or until puffed and the edges are bubbly, stirring three times. Sprinkle pecans over top. Microwave at 50% power 2 minutes longer or until heated through.

TUCSON DIP

Steps:

• Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.

CULICHI DIP OR SAUCE

Steps:

• Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
• Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
• Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
• You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
• Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
• At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.

TUCSON CHILI

Steps:

• Heat olive oil in saucepan over medium heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, broth and tomato paste. Simmer until thickened stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.

CHILES RELLENOS - TUCSON'S EL CHARRO

Steps:

• Stuff each chile with cheese, and set aside.
• Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
• Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
• To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
• May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.