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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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The end result of this dip will have you bringing no leftovers home from the party. Ingredients:
8 - 12oz cans of frijoles pinto, i use bush's |
1 - 16 oz block of sharp cheddar |
1 - 16 oz block of pepper jack cheese |
2 tbsp of canned pimientos |
2 finely chopped jalapeno peppers |
3 garlic cloves minced |
8 fire roasted and peeled hatch green chili's, diced |
salt and pepper to taste |
garnish with any or all of your choice cilantro, romaine lettuce, sliced black olives, roasted, chopped green onion and diced roma tomatoes. |
Directions:
1. In a large stock pot or crock pot add drained beans to med heat for 5 min then with a potato masher crush the beans until desired texture is reached.
2. Turn heat to med-low until all ingrediants have been added
3. Add sliced or grated cheese to the beans stirring occasionally
4. Add remaining peppers ,chili's, and garlic, salt and pepper to taste.
5. for remaining 1/2 hr place stove temp on low, as to not burn the beans.
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