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Western-Star.com

Smoky Fiesta Bean Dip

The bean dip, which might seem fairly conventional, is heartily spiked with chipotle chiles, the smoked jalapenos that add so much flavor

Makes 4 cups
2 16-ounce cans pinto beans, drained and rinsed
2 canned chipotle chiles, chopped, plus adobo sauce
* 1 large clove garlic, minced
2 tablespoons fresh cilantro leaves, minced
2 plum tomatoes, quartered, seeded and chopped
1 cup (4 ounces) grated Mexican cheese blend

Preheat oven to 375 degrees.

In a food processor or blender, combine the drained beans, the chopped chipotle chiles, two tablespoons of the chile's adobo sauce and minced garlic. Process until pureed, adding a tablespoon of water if the mixture is too thick.

Add cilantro and mix.

Spoon the mixture into an ungreased 9-inch glass pie pan and smooth the top. Cover with foil.

Bake 15 to 20 minutes until the mixture is thoroughly heated.

Remove from the oven and uncover dip; sprinkle with tomatoes and grated cheese.

Bake an additional 2 to 3 minutes until the cheese is melted.

Serve with tortilla chips.

Note: The bean mixture can be placed in the pie pan, covered and refrigerated up to 24 hours before the initial baking. * Place leftover chiles in the adobo sauce in a well-sealed glass container and refrigerate. They have a very long shelf life.