The following recipe for a layered baked Mexican Dip is from blog reader Phil M.. He says: “I have made this is in at least ten different countries over the years and it’s always been a hit.”
Ingredients
- 1 Can refried beans (or dried equivalent)
- Jalapeno peppers to taste
- 1 to 1½ cups cottage cheese
- 2 Cups shredded Monterey Jack cheese or mild cheddar cheese
- 2 green peppers diced
- 3 red peppers diced
- One bag of Nacho chips (round ones are good)
Directions
- In a medium casserole, spread the refried beans evenly.
- Add a layer of Jalapeño peppers (I used pickled from a jar).
- Over that, spread the cottage cheese,
- Then add the Shredded cheese (I use mild cheddar) evenly,
- Add the Green and Red peppers to cover the cheese and
- Bake at 350 Degrees F for 45 minutes or until the cheese is bubbling all over the dish,
SERVING
Serve hot, and be warned you, it will burn your mouth! This is a great party snack or movie night snack. It also works well as a light supper.
STORAGE
Left-overs may be refrigerated. “Reheated, they go well with eggs and bacon or sausage and a side of pan-fried potatoes.”
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!