- Servings: 10-12
Ingredients:
| 1 | Red Bell Pepper, chopped |
| 1 | Poblano Pepper, chopped |
| 1 | Jalapeno Pepper, chopped |
| 1 | Medium Onion, chopped |
| 2 cans | Chili Flavored Beans, undrained |
| ½ cup | Frozen Corn Kernels |
| 1 can | Fire Roasted Tomatoes |
| 1 Tbsp | Chiopotle In Adobo Sauce, optional |
| 2 tsp | Ground Cumin |
| 2 cups | Chile Con Queso Cheese Sauce or, to taste |
Directions:
In a deep skillet, saute chopped onion and peppers until very soft and beginning to turn brown in spots, 10-15 minutes, stirring occasionally. Add the beans with liquid, scraping the cans with a rubber spatula, and stir into the vegetables. Heat for 5 minutes. Using a heavy spoon or potato masher, mash the mixture until most of the beans are broken up and smooth. Leave some pieces whole for good texture. Stir in the corn, tomato, chipotle and cumin. Heat until bubbling. When bean mixture is hot all the way through, add about 1 cup of the cheese sauce. Stir quickly to incorporate the cheese into the bean dip and making sure no lumps are left. Add the remaining sauce and stir to mix well. Heat through and taste to adjust seasonings. The dip can be kept warm in a crock pot, or on the stove. Stir occasionally to keep blended. This reheats beautifully.
