Prep

10 min
Total

40 min
Serving

6 to 8

Cheesy Chili Dip

This cheese and chili dip is a great way to put a new spin on a classic nachos dish. In this recipe, just the dip goes into the oven. A generous blend of black beans, onions, tomatoes, and jalapeño peppers, topped with au gratin Monterey Jack Cheese with jalapeño.

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Monterey Jack Cheese Slices with Jalapeño

Ingredients

2 tbsp (30 mL) olive oil
1 onion, finely chopped
2 jalapeños, seeded and finely diced
4 garlic cloves, minced
4 tsp (20 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) oregano
1 tsp (5 mL) each salt and pepper
1/4 cup (60 mL) tomato paste
1 can (796 mL) diced tomatoes
1 can (540 mL) canned black beans, drained and rinsed
8 Armstrong Monterey Jack Cheese with Jalapeño slices
1 green onion, chopped
1 bag (300 g) tortilla chips

Directions

Heat oil in a large skillet set over medium heat. Cook onion, jalapeño, garlic, chili powder, cumin, oregano, salt and pepper for 2 to 3 minutes or until vegetables have softened. Stir in tomato paste and cook for 1 minute. Stir in tomatoes and beans, then bring to a simmer. Cook for 12 to 15 minutes or until slightly thickened.
Transfer mixture to 8-inch (2 L) square baking dish and top with Armstrong slices. Broil for 2 to 3 minutes or until cheese has melted and golden brown. Garnish with green onion and serve with tortilla chips.

* For meat lovers, add 1/2 lb (250 g) ground beef in with the vegetable mixture, cooking for a few minutes longer until the meat browns.

Cheesy Chili Dip

Featured product

Monterey Jack Cheese Slices with Jalapeño

Ingredients

Directions

Recipe Review

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