Sunday, September 14, 2014

Chipotle, Chorizo and Bean Dip Crockpot Recipe

Chipotle, Chorizo and Bean Dip Crockpot Recipe

Ingredients needed:

* 8 ounces of uncooked chorizo sausage, casings removed
* 1/2 cup of chopped onion
* 2 cloves of garlic, minced
* 1 can of black beans, rinsed and drained (15 ounce)
* 1 can of diced tomatoes, undrained (14.5 ounce)
* 1/4 cup of snipped fresh cilantro
* 1 to 2 teaspoons of chopped canned chipotle pepper in adobo sauce
* 1 can of pinto beans, rinsed and drained (15 ounce)
* 1/2 cup of shredded Monterey Jack cheese with jalapeno chile peppers (2 ounces)
* Lime wedges
* Tortilla chips

Preparation steps:

* In a medium skillet, cook sausage, onion, and garlic over medium heat until sausage is browned, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet and drain on paper towels.
* In a medium bowl, combine sausage mixture, black beans, tomatoes, cilantro and chipotle pepper. In a small crockpot, mash pinto beans. Top with tomato mixture and sprinkle with cheese.
* Cover and cook on low for about 4 hours or on high for 2 hours or until bubbly.
* Serve dip with lime wedges and tortilla chips.

(Serves 32)

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