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10 oz. pkg. frozen spinach, thawed and all water squeezed out
1 pkg. Hormel crumbled bacon
1 lb. Velveeta cheese, cubed
1 can Rotel diced tomatoes & green chilis
Mix all ingredients together in a crock pot and heat until cheese is melted. Serve with tortillas chips.
1 Tbsp. vegetable oil
2 med. ears fresh corn, cut off the cob
1 can black beans, rinsed & drained
3/4 cup your favorite salsa
1/4 cup fresh chopped cilantro
Juice of 1 lime
Heat oil in skillet over medium heat. Add corn and heat for 1-2 minutes stirring frequently. Stir in next 3 ingredients and cook for another 2 minutes until warm, then add lime juice, stir and cook for 30 seconds. Serve warm or cold with tortilla chips.
2 pkgs. softened cream cheese
2 cans chopped green chilis
Dash of ground red pepper
Thin sliced lunch meat
5 burrito size flour tortillas
With electric mixer blend together cream cheese, chilis and red pepper. Spread a thin layer onto one side of each tortilla all the way to the edge then top with a single layer of lunch meat. Roll up tightly, wrap with plastic wrap and refrigerate for at least 2-3 hours. Before serving, remove plastic wrap and slice into pinwheels about 1 inch thick. Serve with salsa for dipping.
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