Black Bean and Chicken Chorizo Dip

Recipe from Mimi's Cafe

January 31, 2008

A zesty southwestern blend of black beans, chicken chorizo, green chiles, onions, cilantro, cheddar & jack cheeses, tomatoes and guacamole. Served with golden fried corn tortilla chips.

Serves: 4 Preparation time: 20 minutes Baking time: 15 minutes

Ingredients:

3 ounces fully-cooked chicken chorizo sausage, diced
2 tablespoons finely diced Anaheim green chili, or another mild green chili
1/4 cup finely diced red onion
1/2 teaspoon minced garlic
1/2 teaspoon chipotle pepper sauce
1 tablespoon chopped fresh cilantro
1/2 cup refried black beans
1/4 cup shredded jack cheese
1/4 cup shredded cheddar cheese
2 tablespoons diced tomato
1 tablespoon sliced green onion
1 scoop prepared guacamole, homemade or purchased
corn tortilla chips, for serving
1/4 teaspoon chili powder

Preheat oven to 400° F. In a medium non-stick skillet over medium heat, stir together chorizo, green chili, red onion, garlic, chipotle pepper sauce and cilantro for about 5 minutes or until onion is softened; set aside.

Spread beans in a single layer in the bottom of a small oven-proof serving dish. Spoon the chorizo mixture over the beans. Sprinkle the jack and cheddar cheeses over the chorizo. Bake in a preheated oven 15 minutes or until cheese is melted and edges are beginning to brown.

Scatter tomato and green onion over top and place a scoop of guacamole in the center. Serve the hot dip with tortilla chips that have been dusted with the chili powder.