Slow-Cooker Smoky Chorizo Bean Dip
Friday - June 8, 2018 11:06 am ,
Category : RECIPES
Ingredient:
8 oz bulk chorizo
1 can (16 oz) Old El Paso refried beans
1 can (14.5 oz) Muir Glen organic fire-roasted diced tomatoes, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 tbsp chopped chipotle chile in adobo sauce
2 tbsp coarsely chopped fresh cilantro leaves
Food Should Taste Good multigrain tortilla chips, as desired
Method:
Spray 2- to 3-quart slow cooker with cooking spray.
In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.
In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.
8 oz bulk chorizo
1 can (16 oz) Old El Paso refried beans
1 can (14.5 oz) Muir Glen organic fire-roasted diced tomatoes, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 tbsp chopped chipotle chile in adobo sauce
2 tbsp coarsely chopped fresh cilantro leaves
Food Should Taste Good multigrain tortilla chips, as desired
Method:
Spray 2- to 3-quart slow cooker with cooking spray.
In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.
In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.
