Mexi-layer Dip

By -
Heritage Classic Hockey Game - Mexi-layer Dip.

This one, I am very proud of! Heat a saucepan over medium heat. Chop half an onion, add to the pot. Chop 2 or 3 cloves of garlic, add it to the pot (nope, there's no oil). Chop a red pepper and add it to the pan. Keep an eye on them so they don't burn, and when you've got a couple that are getting a little charred on the edges, add a little juice from the can of diced tomatoes (9oz). Then add as much sauce and chopped chilies from a can of chipotle chilis as you want - depending on how hot you want it to be. Stir it up. Add chili powder - probably 2 tsp, 2 tsp of oregano, 2 tsp cumin, a bit of coriander. Cook it for a minute or so. Add the rest of the can of tomatoes and simmer on low heat until it's quite thick - probably 15 minutes? I covered the pot halfway through.

Meanwhile in a dish of choice (I have two of these from the Espirita people as a shower gift that are each the size of a small tortilla and a large tortilla. This recipe makes enough for a dish the size of a small tortilla. Probably a pie plate would work, or a casserole dish). Put down a tortilla on the bottom, and slather it very generously with refried beans. I used about a half a can. Sprinkle cheese over it - I had Tex Mex. Check on the tomatoes - they get one more ingredient which you can add at this point. Kidney beans, drained and rinsed, and mashed up - loosely mashed up with some bigger pieces (I didn't use a whole can which is now seeming wasteful. If I made the recipe for a bigger dish, I would have used the whole can of refried beans, the whole can of kidney beans, etc). Add salt and about 1 tbsp of brown sugar. Keep it simmering until it's thick.

When you're ready, spoon it over the cheese layer. Sprinkle finely chopped green pepper over the sauce, and then add more cheese. Put it in the oven - probably 400. When the cheese is melted and it's bubbly, take it out and sprinkle green onions over the top. That's it! Everyone really liked it.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more