Hot Kidney Bean And Chipotle Dip

Our Roasted Chipotle Garlic Dip Mix also makes a delicious Hot Kidney Bean Dip, or a great filling for Tacos and Quesadillas.

Yields1 Serving
TOUT CE QU'IL FAUT
 - 8 large flour tortillas
 - 2 cup drained and rinsed kidney beans
 - 8 grape tomatoes, chopped
 - 4 tbsp (60 ml) chopped green pepper
 - ½ cup (120 ml) corn kernels
 - 2/3 cup (160 ml) shredded sharp Cheddar cheese
 - 2/3 cup (160 ml) shredded Monterey Jack cheese
 - 2 tbsp (30 ml) olive oil *
TOUT CE QU'ON FAIT
1

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.

Category

Ingredients

TOUT CE QU'IL FAUT
 - 8 large flour tortillas
 - 2 cup drained and rinsed kidney beans
 - 8 grape tomatoes, chopped
 - 4 tbsp (60 ml) chopped green pepper
 - ½ cup (120 ml) corn kernels
 - 2/3 cup (160 ml) shredded sharp Cheddar cheese
 - 2/3 cup (160 ml) shredded Monterey Jack cheese
 - 2 tbsp (30 ml) olive oil *

Directions

TOUT CE QU'ON FAIT
1

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.

Hot Kidney Bean And Chipotle Dip