Une main plonge une chips tortilla dans une poêle en fonte remplie de trempette chaude aux haricots noire et fondante au fromage, garnie de coriandre fraîche. D'autres chips tortilla sont disposées sur une assiette à côté de la poêle. Deux verres de bière sont également présents sur la table en bois rustique.

Appetizers

Hot dip

4 portions
40 minutes

Entertain friends with this multi-flavoured, easy-to-serve appetizer that’s perfect for sports night. Friendliness in every bite.

 

 

INGREDIENTS

  • 1 can (796 mL) diced tomatoes
  • 1 white onion, diced
  • 1 red pepper, diced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, finely chopped
  • 1 can (341 mL) corn kernels, drained 
  • 1 can (540 mL) kidney beans, rinsed and drained 
  • 1 tablespoon (15 mL) vegetable oil
  • 1 tablespoon (15 mL) Mejicano Mexican spice blend (see recipe)
  • 1 cup (about 200 g) marbled Cheddar cheese
  • ¼ cup (60 mL) fresh cilantro, chopped

STEPS

  • In a cast iron pan, sauté the garlic and onions in oil for 2 to 3 minutes.
  • Add the red pepper and Mexican spice blend, and stir for 2 to 3 minutes.
  • Add the tomatoes, carrot, corn and beans, and stir to blend.
  • Bring to a boil, lower the heat and simmer for 30 minutes.
  • Preheat the oven to broil.
  • Adjust the seasoning, add the cheese and let it melt a few minutes in the oven. Be careful not to let it brown.
  • Remove from the oven and garnish with fresh cilantro.
  • Enjoy with tortilla chips.

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