To prepare the tortilla chips, preheat the oven to 400 F (200 C). Brush the tortillas on both sides with the olive oil (or Bread Dipping Oil) and cut them into 8 wedges. Place in a single layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
2
Lower the oven temperature to 375 F (190 C).
3
Set aside 1/2 cup (120 ml) of kidney beans. Place the rest of the kidney beans in a small saucepan along with 6 tbsp (90 ml) of water and the CHIPOTLE & GARLIC BAKED DIP MIX, heat on medium, stirring and mashing the beans until thickened, about 5 minutes.
4
Transfer the bean mixture into a bowl and mix in the tomatoes, green pepper and corn. Blend in half of the cheeses.
5
Fill the baker with the bean mixture and sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until bubbling hot.
6
*Try replacing the olive oil with any of the Gourmet du Village Bread Dipping Oils.
To prepare the tortilla chips, preheat the oven to 400 F (200 C). Brush the tortillas on both sides with the olive oil (or Bread Dipping Oil) and cut them into 8 wedges. Place in a single layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
2
Lower the oven temperature to 375 F (190 C).
3
Set aside 1/2 cup (120 ml) of kidney beans. Place the rest of the kidney beans in a small saucepan along with 6 tbsp (90 ml) of water and the CHIPOTLE & GARLIC BAKED DIP MIX, heat on medium, stirring and mashing the beans until thickened, about 5 minutes.
4
Transfer the bean mixture into a bowl and mix in the tomatoes, green pepper and corn. Blend in half of the cheeses.
5
Fill the baker with the bean mixture and sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until bubbling hot.
6
*Try replacing the olive oil with any of the Gourmet du Village Bread Dipping Oils.
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