| 2 | large dried chipotle chiles |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/2 | cup jalapeño black bean dip |
| 2 | tablespoons chopped fresh cilantro |
| 1 | cup shredded Colby-Monterey Jack cheese (4 ounces) |
| 2 | medium green onions, chopped (2 tablespoons) |
| Sweet red cherry chile half, if desired |
| Tortilla chips, if desired |
| 1. | Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles |
| 2. | Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese. |
| 3. | Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips. |
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| When serving foods with unusual ingredients, write out a place card with the recipe name and place it next to the serving plate to let your guests know what they are eating. Also, consider labeling any foods with nuts or shellfish, since these are common allergens. |
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| Chipotle chiles are actually dried, smoked jalapeño chiles. They have a wrinkled, dark brown skin and a smoky, sweet flavor. In addition to dried, chipotle chiles can be found canned in adobo sauce. |
Nutrition Information:
45 ( 30); 3g ( 2g, ncg); 10mg; 150mg; 2g ( 1g, ncg); 2g 6%; 2%; 6%; 2% 0 ; 1 ; 1/2 nc