Ingredients

The following ingredients have 11 Servings
  • 2 14-ounce cans or one 28-ounce can fire roasted diced tomatoes, not drained
  • 1 7-ounce can diced green chilies, drained
  • 2 cups shredded mozzarella cheese
  • ½ cup black olives, drained and sliced
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup scallions (whites sliced) save tops for later
  • ½ cup pickled jalapeno slices, drained (adjust to your taste for heat)
  • ½ cup cilantro, chopped
  • 1 cup mayonnaise
  • 8 ounces jack cheese, shredded and divided
  • 1 cup good quality frozen corn
  • 1 cup black beans, drained
  • 1 sleeve Ritz crackers, crushed

Instruction

  • Preheat oven to 350 degrees F.
  • In a 9×13 casserole dish or baking pan, pour in the diced tomatoes with juice and top with green chilies, shredded mozzarella and black olives.
  • In the bowl of a stand mixer, add cream cheese, scallion whites, jalapeno slices, cilantro, mayonnaise and half of the jack cheese. Mix to combine and spread out over the first layer.
  • Spread the corn and beans over that layer.
  • Mix the Ritz with the remaining jack cheese and the chopped scallion tops and spread over as the last layer.
  • Bake uncovered for one hour or until hot and bubbly.
  • Serve with chips or Ritz crackers.