Forget those canned tomatoes and that block of yellow cheese (you know the one.) This queso is a fresh approach that will have everyone gathered round, chips in hand. Use this as a party dip, a topping for tacos or roll into a tortilla. Big flavor and warmth are compliments of our friends at Louisiana Pepper Exchange. We used their Jalapeno Puree in this dip (and so many other things.) Make room in your pantry for these little jars of magic.
Time: 30 min
Serves 4-6Rating
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Loading...| Jalapeno Extra Virgin Olive Oil | |
| 12-oz package Oaxaca Cheese | |
| 1 bell pepper sliced | |
| 1/2 red onion, sliced | |
| 1 banana pepper, sliced | |
| 1 cup canned, drained & rinsed, black beans | |
| 1 cup fresh or frozen corn | |
| 1 Tbl Jalapeno Puree | |
| Big handful shredded cheddar jack | |
| Fresh cilantro and tomatoes for garnish | |
| Pickled cabbage for garnish |
| 1. | Preheat oven to 375°F. |
| 2. | Set a cast iron skillet over medium high heat. Drizzle in Jalapeno Extra Virgin Olive Oil. Add in the onion, bell pepper and banana peppers. Saute to soften a bit and so that they brown a bit. But not too much. You want them to have some "bite" in the dip! About 4 minutes. |
| 3. | Add in the tomatoes, beans, corn and Jalapeno Puree. Stir to combine and heat through. Turn off the heat. Add in the cheeses. |
| 4. | Move to the oven and bake until the cheese is melted and beginning to brown on the edges. About 5 minutes. |
| 5. | Serve with tortilla chips or soft flour tortillas. Be sure to garnish with lots of Pickled Cabbage! |
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