RANCHERO CHEESE RECIPES

Name: Layered Ranchero Dip
Prep time: 20 min
Total time: 20 min
Yield: 20 serving(s)
Ingredients: 2 (10 1/2 ounce) cans jalapeno-flavored bean dip; 4 medium ripe avocados; 2 cups sliced green onions; 1 cup sour cream; 2 tablespoons lime juice; 2 cups chopped tomatoes; 2/3 cup mayonnaise; 1 teaspoon salt; 1 (6 ounce) can pitted ripe olives, chopped; 1 (1 1/4 ounce) package taco seasoning mix; 1/4 teaspoon garlic powder; tortilla chips; 2 (4 ounce) cans chopped green chilies; 8 ounces shredded cheddar cheese (2 cups); 1 cup chopped cilantro (mix with tomatoes)

LAYERED RANCHERO DIP RECIPE - MEXICAN.FOOD.COM

Layered Ranchero Dip Recipe - Mexican.Food.com image

Make and share this Layered Ranchero Dip recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 (10 1/2 ounce) cans jalapeno-flavored bean dip
4 medium ripe avocados
2 cups sliced green onions
1 cup sour cream
2 tablespoons lime juice
2 cups chopped tomatoes
2/3 cup mayonnaise
1 teaspoon salt
1 (6 ounce) can pitted ripe olives, chopped
1 (1 1/4 ounce) package taco seasoning mix
1/4 teaspoon garlic powder
tortilla chips
2 (4 ounce) cans chopped green chilies
8 ounces shredded cheddar cheese (2 cups)
1 cup chopped cilantro (mix with tomatoes)

Steps:

On a 15x10 inch or larger shallow serving platter, thinly spread bean dip.
In a small bowl, combine sour cream, mayonnaise and taco seasoning mix; spread over bean dip.
Sprinkle with chilies.
Mash avocados, combine with lime juice, salt& garlic.
Spread over chilies.
Sprinkle with onions, olives, tomatoes& Cilantro, cheese (in this order).
Serve with tortilla chips.

Nutrition Facts : Calories 187.8, FatContent 15.6, SaturatedFatContent 5.1, CholesterolContent 19.9, SodiumContent 464, CarbohydrateContent 10, FiberContent 4, SugarContent 2.9, ProteinContent 4.6

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA RECIPE - FOOD.COM

El Coyote Cafe Cheese Enchiladas Ranchera Recipe - Food.com image

Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb canned stewed tomatoes
1/4 cup tomato puree
2 bay leaves
1 onion, chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/4 teaspoon oregano
1 green pepper, Chopped
1/4 cup vegetable oil
4 corn tortillas
1/2 cup grated sharp cheddar cheese
2 tablespoons finely chopped onions
1 (4 ounce) can diced green chilies (or you can get a bigger can and cut them in strips)
1/2 cup sour cream
1 tablespoon green onion, chopped

Steps:

Instructions for Sauce:.
Quickly saute onion and garlic.
Add the rest of ingredients and bring them to a rapid boil.
Simmer for one hour.
Instructions for Enchiladas:.
In a heavy skillet, heat vegetable oil until very hot.
Dip tortillas in oil to soften.
Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
Roll stuffed tortillas and place in baking dish.
Cover enchiladas with sauce.
Top each enchilada with 4 strips of Ortega Chili.
Sprinkle 3 T. shredded cheese over each enchilada.
Bake at 350 for approximately 20 minutes or until cheese is melted.
Top with dollop of sour cream and garnish with green onions.

Nutrition Facts : Calories 231.6, FatContent 16.7, SaturatedFatContent 5.5, CholesterolContent 19.9, SodiumContent 863.9, CarbohydrateContent 17.6, FiberContent 3, SugarContent 6, ProteinContent 5.2

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