Chorizo Black Bean Dip
Wine Recommendation
Stella Rosa Rosso
Ingredients
- ½ lb Mexican chorizo sausage
- ½ cup chopped onion
- 2 jalapeños, seeded and minced
- 2 cloves garlic, minced
- 1 (15-oz) can black beans, rinsed and drained
- 1 (12-oz) round queso fresco, shredded
- 1 (8-oz) block pepper Jack cheese, shredded
- 1 cup pico de gallo
- 2 Tbsp fresh cilantro leaves
- 1 (8.25-oz) bag blue tortilla chips
Instructions
- Preheat oven to 400°F. Cook sausage, onion, jalapeños, and garlic in an ovenproof skillet over medium heat until sausage is browned and crumbly; drain and return mixture to skillet. Stir in beans.
- Sprinkle cheeses over chorizo mixture in skillet. Bake 15 minutes or until hot and bubbly. Sprinkle with pico de gallo and cilantro. Serve immediately with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
529
|
529
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 24 | 24 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1064 | 1064 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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