I love being a mom-in-law! Today my beautiful daughter (in-law) sent me a text asking for a recipe for her office (she’s a wonderful dentist) “Cinco de Mayo” party next week. I guess you can say she knows where to turn when looking for a recipe. I immediately thought of one that I wrote for a cookbook several years ago, however that recipe never made the final cut. Here’s the recipe…
|1 can (15 ounces) black beans, rinsed and drained
|1 cup tomato salsa
|2 tablespoons Weber Gourmet Burger Seasoning
|2 tablespoons Worcestershire sauce
|1 to 2 tablespoons canned chipotle peppers in adobo sauce, or to taste1 to 2 tablespoons adobo sauce from canned chipotle in adobo
|1 teaspoon Spice Islands Ground Cumin
|2 tablespoons Mazola Extra Virgin Olive Oil
|½ to 1 cup shredded Monterrey Jack or Queso Fresco cheese
|Tortilla chips for dipping
Combine black beans, salsa, burger seasoning, Worcestershire sauce, chipotles, adobo sauce, cumin, and oil in a blender or food processor; pulse until blended but still chunky.
Place bean mixture in a two-quart casserole dish. Top mixture with shredded cheese. Bake in a preheated 375 degree oven for 15-20 minutes or until slightly golden and bubbly. Serve with chips for dipping.
Note: Tonight when I made this dip I was out of canned chipotle peppers, so I substituted 1 tablespoon Chipotle Pepper Seasoning and 1 teaspoon of liquid smoke! It rocked!!!
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Yield: 8 servings
Great dip or use as a topping on eggs, fajitas or sandwiches
Kinta’s Famous House Margarita
1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..
Recipe courtesy of Kristopher Wallenta
Happy Cinco De Mayo