Cheesy Chorizo Bean Dip
Chorizo's spicy kick will heat up the party.
- 1 tsp (5 mL) vegetable oil
- 7.5 oz (225 g) spicy pork chorizo sausage
- 6 oz (175 g) Monterey Jack cheese, grated
- 1 medium onion
- 1 poblano pepper
- 1 can (15 oz or 398 mL) pinto beans, drained
- 1 can (14.5 oz) petite diced tomatoes with jalapeños (1 3/4 cups/425 mL), drained
- 4 garlic cloves, peeled
- Tortilla chips (optional)
Preheat oven to 400°F (200°C). Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chorizo; cook 3-4 minutes, breaking into crumbles using Mix ‘N Chop. Drain, if necessary.
Meanwhile, grate cheese using Rotary Grater; set aside. Chop onion with Food Chopper. Dice pepper with Santoku Knife. Drain beans and tomatoes using small Stainless Mesh Colander. Add onion and pepper to Skillet; cook 1-2 minutes or until vegetables are crisp-tender. Slice garlic into Skillet with Garlic Slicer; cook 45-60 seconds or until fragrant. Add beans and tomatoes to Skillet; coarsely mash with Mix ‘N Chop. Cook 2-3 minutes or until hot.
Pour bean mixture into Deep Dish Baker; top with cheese. Bake 7-9 minutes or until cheese is melted. Remove from oven. Serve with tortilla chips, if desired.
- about 5 cups (1.25 L) dip
20 servings of about 1/4 cup (50 mL) dip
Nutrients per serving:
Calories 80, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 3 g, Protein 5 g, Sodium 240 mg, Fiber 1 g
Green bell pepper can be substituted for the poblano pepper, if desired.
Regular petite diced tomatoes and 1 chopped jalapeño pepper can be substituted for the tomatoes with jalapeños, if desired. Add jalapeño to Skillet with onion and poblano in Step 2; proceed as recipe directs.