Frijol santiago

Yield: 20 servings

Measure Ingredient
1 pounds Sharp Cheddar Cheese; cut into 1-inch cubes
1 pounds Monterey Jack Cheese; cut into 1-inch cubes
1 can (16-oz.) Refried Black Beans
1 can (16-oz.) Refried Brown Beans
2 cups Prepared Salsa
1 large Red Onion; chopped
5 Cloves Garlic; minced
1 tablespoon Cayenne Pepper
1 tablespoon Chili Powder
1 tablespoon Cumin
Juice from one fresh Lime
Tortilla Chips

Mix together the cheddar and Monterey Jack cheeses, black and brown refried beans, salsa, chopped onion, minced garlic, cayenne pepper, chili powder, cumin, and lime juice in a crock pot or large saucepan.

Cook slowly over moderate heat. Stir occasionally, more often if using a saucepan rather than a crock pot.

Serve when the cheese is melted and the onions are translucent. Cooking time will vary with the method of preparation. Great party-sized appetizer served with tortilla chips of your choice.

Kitchen Staff Tip: You can prepare today's recipe with nearly any salsa or picante to your taste. The Kitchen Staff prepared this recipe with some of our scratch salsa and the crock pot was quickly emptied by our pool-side guests. If you'd like to prepare your own salsa from scratch, try the recipe found here at our Sauce Basics: Salsa

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 29, 1999, converted by MM_Buster v2.0l.

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