Hot Bean and Bacon Dip with Air Fryer Tortilla Chips recipe

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Ingredients

avocado oil cooking spray
½ pound bacon
½ cup chopped onion
1 (4 ounce) can chopped green chiles (such as Ortega®)
2 cloves garlic, minced
1 (29 ounce) can pinto beans, undrained
½ cup chicken broth
1 teaspoon chili powder
2 tablespoons cream cheese
salt and ground black pepper to taste
1 cup shredded sharp Cheddar cheese
1 cup shredded pepper Jack cheese
12 (6 inch) corn tortillas

Nutrition Info

190.5 calories
carbohydrate: 18.1 g
cholesterol: 25.2 mg
fat: 9.1 g
fiber: 3.8 g
protein: 9.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 505.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.

  3. Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans, bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.

  4. Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.

  5. Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.

  6. Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.

  7. Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

Recipe Yield

16 servings

Recipe Note

This is a great dip for game day, potlucks, or get-togethers. We serve it with air-fried tortilla chips. Leftovers are great (but you probably won't have any) in a flour tortilla for a bean and cheese burrito, or roll it in a corn tortilla for a quick taco.

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