Delicious Everyday

Vegetarian Chili Cheese Dip

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Featured in Mission Tastemakers
Prep Time
5
 minutes
Cook Time
15
 minutes
Makes
12
 servings
Nutrition
204
 calories
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 1

    9oz bag Mission Thin & Crispy Tortilla Chips
  • 1

    Tbsp Olive oil
  • ½

    Yellow onion, peeled and chopped
  • 2

    Jalapeño peppers, seeded and diced
  • 4

    Scallions, sliced
  • 1

    cup Fresh cilantro, chopped
  • 1

    cup Meatless soy "beef" crumbles
  • 15

    oz Black beans, drained and rinsed
  • 1

    Tbsp Taco seasoning
  • 2

    cups Milk
  • 2

    cups Cheddar cheese, shredded
  • 1

    cup Monterey jack cheese, shredded
  • 2

    Tbsp Almond flour
  • Salt and pepper to taste

INSTRUCTIONS


  • Step 1

    Heat olive oil over medium heat in a large, deep pan.

  • Step 2

    While pan is heating, combine the shredded cheddar and Monterey jack cheeses in a large bowl.

  • Step 3

    Add the almond flour to the cheeses, and toss gently to coat the cheese with flour. Set aside.

  • Step 4

    When oil is hot, add the onions and jalapeño peppers, and cook for 4-5 minutes until softened.

  • Step 5

    Add the meatless soy crumbles to the veggies, and cook for 5-6 minutes, until slightly browned and warmed through.

  • Step 6

    Add black beans, scallions and half of the cilantro. Stir and cook for 1-2 minutes. Add milk to the pan, and allow to heat until just beginning to boil.

  • Step 7

    Slowly add the cheese, one small handful at a time, stirring until melted. When all the cheese is melted and smooth, add salt and pepper to taste.

  • Step 8

    Remove from heat, and top the vegetarian chili cheese dip with the remaining cilantro. Serve with tortilla chips. Enjoy!

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