I think we all know by now how much I love dips! And this one is absolutely no exception! It’s just fabulous!! Chorizo Jalapeño Bean Dip, no way! I will forever make this dip! Yes, over and over and over again!!
Cooking this Chorizo Jalapeño Bean Dip in a small cast iron is certainly the way to go too. I don’t know exactly what it is I love about making my dips in my cast iron pan but in my mind they taste better. I think it’s just the rustic feel of it, the weight of the pan the cozy warm feeling I get when I eat my dip straight out of the pan. Just perfect!
For this recipe I said to add two tablespoons of pickled jalapeños but honestly I ended up adding 4 tablespoons. Once the jalapenos are added to the bean mixture, it just gives it that extra spice and a little chunkiness to the dip that works really well. I also said to use just one can of pinto beans but you should really consider doing at least two cans because as I said earlier, this dip goes fast. And one more thing, you could use whatever meat you like. I made this recipe one pan with chorizo and one with smoked kielbasa sausage. So if you cannot find chorizo sausage, you will certainly not be disappointed with some smoked kielbasa! So yummy!!
There are a couple of bean dips I have right here on Mexican Appetizers and More blog and they all have something unique and special about them. So after you make this one and fall just as in love with it as I am, give these others a try……Delicioso Mexican Bean Dip, Black Bean Corn Dip and Mexican Chorizo Queso Fundido with Homemade Chips.
As always please share your comments and thoughts!
Enjoy some Chorizo Jalapeño Bean Dip tonight!
Chorizo Jalapeño Bean Dip
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Serve Hot|
- 8 Ounces chorizo or smoked kielbasa sausage
- 1 can pinto beans (do not drain liquid)
- 4 Ounces monterey jack cheese (thinly sliced)
- 2 Tablespoons pickled jalapeños (chopped or whole)
- 1 tablespoon butter
- salt and pepper (to taste)
- tortilla chips
|Mince chorizo or chop kielbasa sausage into small pieces. In a small 8 inch cast iron (or casserole) cook meat for 5 minutes over medium heat. Add pinto beans to a blender and blend until smooth. Add beans to cast iron as well as the pickled jalapeños. Stir together. Add butter, salt and pepper. Stir again and top with sliced monterey cheese.|
|Broil in an oven for 15 minutes or until golden brown and bubbly. Serve hot with tortilla chips.|