Monday, August 23, 2010

Warm Southwest Vegetable Dip

1 can (14 oz) diced tomatos, drained

1 cup canned black beans, rinsed and drained

1 cup frozen corn

¾ cup diced green pepper

1 small jalpeno, seeded and chopped

1 small garlic clove, pressed

1 tsp tex-mex seasoning

Blue and yellow corn chips

3 oz cheddar cheese, grated

2 T. fresh chopped cilantro

Place drained tomatos, corn, diced green pepper, jalapeno pepper and garlic and seasoning mix in a bowl. Mix well. Crust 8 corn tortilla chips distribute in bottom of mini-baker. Spoon vegetable mixture eveningly over the crunbs
Sprinkle cheese over top of vegetable mixture. Place in microwave. Microwave on high 5-7 minutes till cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.

This is a Pampered Chef recipe.....

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