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15 minutes
40 minutes
- 2 large dried chipotle chiles
- 1 cup thick & 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
- Preheat oven to 350°F. Soak chiles in boiling water for 10 minutes, then drain and deseed. Chop chiles.
- Combine chopped chiles, salsa, and bean dip; fold in fresh cilantro. For make-ahead convenience, cover and refrigerate for up to 24 hours. Transfer mixture to a 1-quart ovenproof dish and top with cheese.
- Bake for around 15 minutes until the mixture is hot and the cheese is melted. Sprinkle with onions, garnish with a chili half, and serve with tortilla chips.
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