Mexican Inspired

I always try to have the fixins for this warm & spicy Mexican-inspired dip in case people drop by. Talk about easy! All you have to do is open two jars, pour the contents into a medium bowl, add a few spices, mix it all together – then warm it in the microwave until bubbly.

++ As with any recipe of this type, feel free to add more of the spices depending upon your personal preference. A friend of mine threw this together for me recently a few minutes before a party. She didn’t bother to measure the ingredients and it was delicious!

Ingredients

One (15.5 oz) jar chunky salsa (I like “medium” heat…) ++ For a thicker dip, add 1/2 jar of chunky salsa instead of the whole jar. Actually, that’s what I’ve been doing lately!
One (15.5 oz) jar salsa con queso (Again, I like “medium” heat)
1/2 tsp. cumin
+ new addition + 1/4 tsp. dried cilantro (I use McCormick’s)
1/4 tsp. Mrs. Dash Southwest Chipotle
++ If you don’t have any Mrs. Dash Southwest Chipotle, add a bit of cayenne pepper.)
++ To ‘Kick This up a Notch” – – fry up about 1/4 cup chopped onion in butter and add !!
a bag of tortilla chips

I don’t know of many things that are this easy to make, yet taste so good. Enjoy !

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia – “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

1 Tbs. olive oil
2 tsp. chopped fresh garlic
2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
3 cups milk
1 can (15 oz) creamed corn
1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
1/2 tsp. salt
1 tsp. cumin
8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!