- 1 (16-oz.) can Old El Paso™ Refried Beans
- 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
- 8 oz. (2 cups) shredded Mexican cheese blend
- 1/2 medium red bell pepper, chopped
- 1 jalapeño chile, sliced, if desired
- Chopped fresh cilantro, if desired
Step 1 In 9-inch microwave-safe pie pan, combine beans and green chiles; spread evenly in pan. Cover with microwave-safe waxed paper. Microwave on High for 2 to 2 1/2 minutes or until dip is warm.
Step 2 Uncover; sprinkle with cheese. Top with bell pepper and jalapeño chile. Re-cover; microwave on Medium for an additional 3 to 4 minutes or until cheese is almost melted. Lift waxed paper slowly to allow steam to escape when looking at cheese melt. Pie pan will be hot; carefully remove from microwave oven. Let dip stand 2 minutes; uncover. Sprinkle with fresh cilantro. Serve with tortilla chips.
NutritionCalories40(Calories from Fat20),Total Fat2g(Saturated Fat1g,),Cholesterol10mgSodium105mgTotal Carbohydrate3g(Dietary Fiber0g Sugars1g),Protein3g;% Daily Value*:Vitamin A6%;Vitamin C6%;Calcium6%;Iron2%; Exchanges: Carbohydrate Choices:0 *Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsFor entertaining make the dip in a pretty fluted quiche dish or on a decorative, microwave-safe platter.
To prepare in oven, heat oven to 350°F. In 9 or 10-inch quiche dish or pie pan, combine beans and green chiles; spread evenly in dish. Sprinkle with cheese. Top with bell pepper and jalapeño chile. Bake at 350°F. for 15 minutes or until cheese is melted.