Spicy Pueblo Party Dip
Description
Submitted by: Candace McMenamin
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
Makes
10-12 servings
2 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 tablespoon chili powder
2 canned chipotles in adobo sauce, minced
2 (15 1/2 oz.) cans black beans, drained and rinsed, divided
3/4 cup water
3 tablespoons lime juice
2 medium ripe tomatoes, diced
1 1/2 cups chopped cooked chicken
1 1/2 cups grated Monterey Jack cheese, divided
3/4 cup grated cheddar cheese
1/2 cup chopped fresh cilantro, divided
Salt and pepper
Tortilla chips
1 large onion, finely diced
2 cloves garlic, minced
1 tablespoon chili powder
2 canned chipotles in adobo sauce, minced
2 (15 1/2 oz.) cans black beans, drained and rinsed, divided
3/4 cup water
3 tablespoons lime juice
2 medium ripe tomatoes, diced
1 1/2 cups chopped cooked chicken
1 1/2 cups grated Monterey Jack cheese, divided
3/4 cup grated cheddar cheese
1/2 cup chopped fresh cilantro, divided
Salt and pepper
Tortilla chips
Methods/steps
Preheat oven to 425 degrees. In a large skillet, heat oil over medium high heat. Add onion and garlic. Cook until translucent and soft. Add chili powder, chipotles, 1 can of black beans, and water. Bring to a boil and cook until liquid reduces by half, about 2-3 minutes. Let cool slightly. Carefully, transfer to a food processor, add lime juice, and process until smooth. Place mixture in a large bowl and add remaining black beans, tomatoes, chicken, 3/4 cup Monterey Jack cheese, cheddar cheese, and 1/4 cup cilantro. Mix well and season to taste with salt and pepper. Transfer to Simon Pierce Brookfield Oval Bakeware No.7 and sprinkle with remaining cheese. Place in preheated oven and bake until the cheese melts and browns around the edges, about 15 minutes. Remove from oven and sprinkle with remaining cilantro. Serve with tortilla chips.
Yield: 10-12 servings
Yield: 10-12 servings
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