Warm and Spicy Chorizo Bean Dip with Plantain Chips

Name: Warm and Spicy Chorizo Bean Dip with Plantain Chips
Prep time: 15M
Total time: 40M
Yield: 8 Servings
Ingredients: 1 can Refried Pinto Beans – Traditional; 1 pkg. Chorizo; 1 can Diced Green Chiles; 1 can Diced Tomatoes; 2 tbsp. Hot Sauce; 1 tsp. Ground Cumin; 3 large scallions, chopped, plus additional for garnish; ½ cup chopped cilantro, plus additional for garnish; 2 cups shredded Mexican 4-cheese blend, divided; 1 bag Plantain Chips – Original

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Total Time

40m

Prep Time:15m

Yields:8 Servings

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Ingredients

1 can
(16 oz.)

GOYA® Refried Pinto Beans – Traditional

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1 pkg.
(3.5 oz.)

GOYA® Chorizo, chopped

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1 can
(4 oz.)

GOYA® Diced Green Chiles, drained well

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1 can
(14.5 oz.)

GOYA® Diced Tomatoes, drained well

2 tbsp.

GOYA® Hot Sauce

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1 tsp.

GOYA® Ground Cumin

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large scallions, chopped, plus additional for garnish

½ cup

chopped cilantro, plus additional for garnish

2 cups

shredded Mexican 4-cheese blend, divided

1 bag
(5 oz.)

GOYA® Plantain Chips – Original

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Directions

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Step 1

Heat oven to 350°F. In medium bowl, stir together beans, chorizo, chiles, tomatoes, hot sauce, cumin, scallions, cilantro and 1 cup cheese.

Step 2

Spread bean mixture evenly in 9” shallow (1-quart) baking dish. Sprinkle with remaining cheese.

Step 3

Bake, uncovered, until bubbling and heated through, about 25 minutes. Let sit 10 minutes before serving. Garnish with scallions and cilantro. Serve with plantain chips. Skillet-Buddies Bean Dip: Prepare bean mixture as directed; spoon and spread into four 5” mini-cast iron skillets (or shallow 1-cup ramekins). Top with cheese and bake, uncovered, 15 minutes; then follow remaining directions as listed above in Step #3. Each skillet serves two.