Ingredients Jump to Instructions ↓

  1. 2 dried chilies

  2. 2 cans of Pinto beans drained and rinsed

  3. 1/8th tsp of liquid smoke

  4. 1 large garlic clove minced

  5. 2 tbsp fresh chopped fresh cilantro

  6. 1/2 each of green, yellow, and red bell peppers

  7. 2 Italian plum tomatoes chopped

  8. 4 oz of shredded mexican cheese blend ( I just use half mozzarella and half cheddar)

  9. tortilla chips for dipping

  10. You can make this ahead and heat it in the microwave just before putting on the table.

  11. Place chilies in a bowl and cover with boiling water, Let stand 10 minutes or til soft.

  12. Drain chilies, reserving 3 tbsp. of the soaking water. Remove and discard seeds. Coarsly chop the chilies.

  13. In a food processer or a good blender combine beans, chilies, reserved water, liquid smoke and garlic. Process until WELL combined. Stir in cilantro and place mixture in a shallow 9 inch pie pan. Cover with foil!

  14. 375 F for 15 to 20 minutes or until mixture is thoroughly heated.

  15. Cut your bell peppers into nice rounds or whatever shapes u like for Garnish. U can cut em with cookie cutters too if your feeling especially creative.

  16. When dip is heated sprinkle with tomatoes and cheese!

  17. Serve with tortilla chips for dipping!


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