It’s game season so they tell me. You know me, I’m in it for the food. All the good food. All the picky food. I adore picky food or snack food if you will. When I came across this Caliente Bean and Queso Dip from my new cookbook from SkinnyTaste that I got for Christmas I knew it was going to be a big hit for my football loving friends and family. I made it with my new tortilla chips that I’ve been making every chance I get! it’s so easy to make them, I haven’t bought a bag of chips in months, I don’t feel so guilty snacking on my home made ones and I use some chili powder to give it a little kick! Even my kids like them.
- Dip:
- 15 oz of fat-free refried beans
- 2 tbsp. of taco seasoning
- 8 oz of salsa (pick your heat!)
- 4 oz of diced green chilies (small can)
- 8 oz of shredded reduced-fat Mexican cheese
- 2 green onions, chopped
- Cooking Spray
- Chips:
- 1 package of Corn Tortilla's (I used the small ones)
- Chili Powder
- Olive Oil
- Preheat oven to 350F. Spray an 8x8 baking dish with cooking spray or oil.
- In a bowl combine the refried beans and taco seasoning. Stir to combine.
- Spread the bean mixture on the bottom of the baking dish.
- Pour the salsa and green chilis on top of the beans spreading it out evenly.
- Bake until the edges begin to bubble, 25-30 minutes.
- Remove and top with cheese.
- Bake for another 5-8 minutes, until cheese is melted.
- Chips:
- Preheat oven to 350F. Using a brush, dip into olive oil and spread each tortilla evenly. Season with chili powder. Flip and do the same to the other side.
- Cut each tortilla into four triangles. Place on a baking pan, making sure none of them are touching.
- Bake for 10-12 minutes. Remove and flip each chip. Cook for another 10 minutes. Watch to make sure the chips don't burn because every oven is different. Touch the chip, if it seems crunchy they are ready, if it springs back, they aren't cooked enough.
Here are some other great game day snacks you can make up for the weekend of full of football we’ve all got coming our way.
