Ingredients

The following ingredients have 11 Servings
  • 1 tablespoon olive oil
  • 1 small white onion
  • finely chopped
  • 2 cloves garlic
  • finely chopped
  • 2 jalapeño peppers
  • seeded and chopped
  • Salt and pepper
  • 1 1/2 teaspoons (half a palmful) ground cumin
  • 1/2 cup water
  • 2 14-ounce cans black beans
  • A handful cilantro leaves
  • Juice of 1 lime
  • 1 tablespoon Frank’s Red Hot
  • For the Smoky Grilled Guacamole:
  • 3 ripe avocados
  • halved and pitted
  • 2 limes
  • halved
  • Olive oil
  • Salt
  • 2 cloves garlic
  • grated or chopped
  • 2 jalapeños
  • finely chopped
  • 1/2 small red onion
  • finely chopped
  • Handful cilantro
  • finely chopped
  • For the Chipotle Sour Cream:
  • 1/4 cup puréed chipotle in adobo
  • 1 cup sour cream
  • Juice of 1 lime
  • Salt
  • For the Pico de Gallo:
  • 6 vine-ripened or plum tomatoes
  • seeded and chopped
  • 1 jalapeño
  • finely chopped
  • 1 red finger chili
  • finely chopped
  • 1/2 small red onion
  • finely chopped
  • 2 cloves garlic
  • grated or finely chopped
  • 4 scallions
  • white and light green parts
  • thinly sliced
  • Juice of 1 lime
  • 1 tablespoon Frank’s Red Hot
  • 1 handful cilantro
  • chopped
  • Salt and pepper
  • For assembling and serving: 1 8-ounce block (2 cups) Pepper Jack cheese
  • shredded
  • 1 pound bacon
  • cooked until crispy and cut into 1-inch pieces
  • 1 Romaine heart or 2 heads gem lettuce
  • chopped
  • Pickled jalapeños
  • sliced
  • for topping
  • 1 bag blue and white tortilla chips
  • preferred brand Que Pasa
  • for dipping
  • 1 bag jalapeño pita chips

Instruction

  • For the Black Bean Dip, heat a small sauce pan over medium-high heat with oil, 1 turn of the pan
  • Add onions, garlic and jalapeños; season with salt, pepper and cumin
  • Stir 5 minutes to soften then add water
  • When reduced to 2 to 3 tablespoons, add beans and heat through
  • Transfer everything to the bowl of a food processor and add cilantro, lime juice and hot sauce
  • Process to smooth and adjust salt; reserve
  • For the Smokey Grilled Guacamole, heat a grill pan over medium-high heat
  • Drizzle avocados and limes with olive oil and grill both cut-side down until marked and heated through
  • Spoon out grilled avocado flesh into a medium bowl and mash with grilled lime juice and salt to taste
  • Add garlic, jalapeño, red onion and cilantro, and stir to combine
  • For the Chipotle Sour Cream, in a small mixing bowl, combine chipotle, sour cream, lime juice and salt to taste
  • For the Pico de Gallo, combine tomatoes, jalapeño, chili, red onion, garlic and scallions in a mixing bowl
  • Add lime juice, hot sauce and cilantro, and salt and pepper to taste
  • To build the dip: In a clear-sided, 8x8” serving dish, spread black bean dip evenly out along the bottom
  • Sprinkle Pepper Jack over the bean layer
  • Spread guacamole on top of cheese layer then spread a layer of chipotle sour cream
  • Sprinkle with the layer of bacon, then a layer of lettuce and finally, the pico de gallo
  • Top with sliced sliced jalapenos
  • Serve with tortilla and pita chips alongside for dipping