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Prep
- 10 min
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Prep
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- Total
- 40 min
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- Serving
- 6 to 8
Cheesy Chili Dip
Featured Product
Sliced Monterey Jack
Delicious and versatile! Monterey Jack cheese is known for its mild hazelnut taste, buttery texture and great versatility. It is delicious in Mexican dishes or even melted in a sandwich or omelette. Monterey Jack is lactose-free.
Ingredients
- 2 tbsp (30 mL) of olive oil
- 1 onion, finely chopped
- 2 jalapeños, seeded and finely diced
- 4 garlic cloves, minced
- 4 tsp (20 mL) of chili powder
- 2 tsp (10 mL) of ground cumin
- 2 tsp (10 mL) of oregano
- 1 tsp (5 mL) each of salt and pepper
- 1/4 cup (60 mL) of tomato paste
- 1 can (796 mL) of diced tomatoes
- 1 can (540 mL) of black beans, drained and rinsed
- 8 slices of Saputo Monterey Jack cheese
- 1 green onion, chopped
- 1 bag (300 g) of 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 an 8-inch (2 L) square baking dish and top with Saputo Monterey Jack cheese slices. Broil for 2 to 3 minutes or until cheese has melted and is golden brown. Garnish with green onion and serve with tortilla chips.
Tip:
For meat lovers, add 1/2 lb (250 g) of ground beef in with the vegetable mixture, cooking for a few minutes longer until the meat browns.You may also like these recipes
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