FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories appetizer
Total Time 23 minutes
Prep Time 15 minutes
Cook Time 8 minutes
Yield 12 servings, serving size 1/2 cup
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
- Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
- Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
- In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
- Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
Nutrition Facts : Calories 140 calorie, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 6 milligrams, SodiumContent 245 milligrams, CarbohydrateContent 15 grams, FiberContent 5 grams, ProteinContent 5 grams
ROTEL CHICKEN MEXICAN CASSEROLE RECIPE | MYRECIPES
This creamy, ultra-cheesy Mexican casserole makes for a satisfying, quick, and easy dinner that the whole family will love. All you need are 6 simple ingredients and 25 minutes. How can you resist?
Provided by kenzipooch
Number Of Ingredients 6
Steps:
- Cook and dice chicken. Mix together Rotel, soup, green chiles, and cheese. Heat mixture approximately 1 1/2 minutes in a microwave, or until melted. Add chicken. In a casserole pan, layer 1/2 chips and 1/2 cheese mixture. Repeat layers and top with some crushed chips. Bake at 350 degrees for 20 minutes, or until hot and bubbly.
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FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK
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