JALAPENO POPPERS BEAN DIP ENJOY DAN:

                 JALAPENO POPPERS BEAN DIP by CHEF DAN:

Serves 12

INGREDIENTS:

5-6 jalapenos

1/2-onion chopped

2-(15.25 Oz) can pinto beans, rinsed and drained

1-(15 Oz) can black beans, rinsed and drained

1-(4 Oz) can diced green chilies, drained

1/4-cup EACH Mexican sour cream and cream cheese, softened

1 teaspoon EACH cumin and habanero powder

1/4-teaspoon salt

2 garlic cloves smashed

1/2-cup shredded Mexican cheese

1-cup grated Mozzarella cheese

A handful fresh cilantro chopped

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   On a gas stove top blacken the jalapenos.

2.   Remove to a paper bag for 20 minutes.

3.   Then remove the blackened skin, discard stems, membranes but save some seed to make a little hot.

4.   Process pinto beans and next 8 ingredients in a blender and process until smooth.

5.   Add jalapeno peppers and onion, pulse until just combined.

6.   In prepared baking dish with Pam.

7.   Spread mixture evenly the baking dish.

8.   Top evenly with chesses.

9.   Bake for about 20 minutes or until cheese is bubbly.

10  Remove from oven sprinkle with cilantro.

11  Can add bacon if desired.

ENJOY DAN:                                                    DON’T FORGET TO SHARE!!