Best 3 Chile Cheese Mayo Recipes

Indulge in a taste sensation with our collection of Chile Cheese Mayo recipes! These culinary creations combine the bold flavors of chili, the rich creaminess of cheese, and the tangy smoothness of mayonnaise to create a symphony of flavors that will tantalize your taste buds. From the classic Chile Cheese Mayo Dip, perfect for dipping your favorite snacks or adding a flavorful kick to your sandwiches, to the innovative Chile Cheese Mayo Chicken, which elevates your chicken dishes to new heights, our recipes offer a diverse range of dishes that cater to every palate. Get ready to elevate your meals and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE CHEESE CASSEROLE

Chile Cheese Casserole image

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional

Steps:

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

CHILE AND CHEESE RICE

Chile and Cheese Rice image

Provided by Marcela Valladolid

Time 1h3m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/4 large white onion, minced
1 cup long-grain white rice
2 cups water
2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 teaspoon kosher salt
Freshly ground black pepper
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
1/4 cup Mexican crema or sour cream
1/2 cup grated Monterey Jack cheese

Steps:

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
Remove from the oven and serve.
*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

GREEN CHILE CHEESY BREAD

Green Chile Cheesy Bread image

Make and share this Green Chile Cheesy Bread recipe from Food.com.

Provided by Ang11002

Categories Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups monterey jack cheese, Grated
4 ounces chilies, Chopped (You can use one can of sweet green chiles or jalapenos that have been chopped.)
1 cup mayonnaise
1 loaf French bread, Unsliced

Steps:

Mix the cheese, peppers, and mayonnaise, blending well.
Spread on the cut surface of the French bread, which has been sliced in half horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

Tips for Making the Best Chile Cheese Mayo

Use freshly grated cheese for the best flavor and texture.
If you don't have canned chiles, you can use 1/4 cup of fresh diced jalapeños.
To make the sauce spicier, add more chili powder or cayenne pepper to taste.
This sauce is also great on burgers, hot dogs, and fries.
If you want a smoother sauce, you can blend it in a food processor or blender.

Conclusion

Chile cheese mayo is a delicious and versatile sauce that can be used on a variety of foods. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to spice up your favorite dishes, give chile cheese mayo a try!