I am a food-aholic. I am not here to lose the -aholic status. My goal in life is to make you love food, too. I believe whole-heartedly that I will not go down alone. I'm taking you bitches with me!
In other words, I fall prey to the food e*mails: Food Network, Better Homes & Gardens, etc. In the process, I find all kinds of fun recipes that I force upon my husband, my friends, and sometimes the entire extended family--like I did this weekend! Hey, it is the mother-in-law's entire family reunion-style Christmas. There are guinea pigs to test! I found the basic recipe a whole day ago and HAD TO TRY IT NOW! The recipe I found was boring, so I had to spice it up. Go figure.
Fancy BBQ Nacho Several Layer Dip
You will need the following supplies:
1. 8x8 Pan. If making ahead of time, use metal so you don't accidentally explode your Pyrex.
2. Large Mixing Bowl
3. Small Mixing Bowl
3. Rubber Spatula
4. Another Rubber Spatula
5. Empty Counter (something I usually do not have)
Step One, The Base Layers
Ingredients:
1 box Spanish Rice (I use Zatarain's, see box ingredients below)
-14 oz can of Spicy Tomatoes
-Water, amount as provided on the box
-1 tbl Butter
1 can Yellow Corn, drained
1 bar 1/3 Less Fat Cream Cheese, softened (microwave that tasty crap for about 15 seconds)
1 cup Chipotle Deep
1 can Diced Green Chilis (found in Mexi aisle in grocery store)
1 16 oz Refridgerated BBQ Pork in Sauce (I use Jack Daniels BBQ Pork)
1 can Spicy Chili Beans, undrained (I found a chipotle chili bean!)
1/4 cup Diced Jalapenos
Preheat oven to 350 degrees. Prepare Spanish Rice as directed. While the rice takes a chunk of your life to prepare, put your bar of Cream Cheese in the microwave to soften [small mixing bowl], then mix in your Sour Cream and the can of Green Chilis. After forking (ha ha) the rice, dump in your Yellow Corn and give 'er a good stir. Put the rice mixture into the bottom of your 8x8 Pan. [Here's the catch: I doubled this recipe, and you may not need all of the rice for a single version. Consider using half for now.] Frost your rice with the cream cheese mixture. If your cream cheese is not softened, you will just drag the rice all over, and it won't look all fancy layered. Next, mix up your BBQ Pork, Chili Beans, and Jalapenos [large mixing bowl]. Dump the meat and bean mix on top of your cream cheese and spread evenly (TWSS). Pop this bad boy in the oven for about 15 minutes until thoroughly warmed.
Step Two, The Toppings
Ingredients:
Tangy Coleslaw (I used this lady's fantastic recipe. I'm probably committing a crime linking this. So be it.)
Shredded Cheese (I use Mexican Cheese with the taco seasoning already included)
Once the deep is warmed, put on your cheese and put back in the oven until melted. Immediately put on your coleslaw. Feel free to eat with a spoon. I prefer tortilla chips. But to each their own!
Enjoy!
