A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.
The layered chips look a little like sombreros. See the tips for some ingredient substitution ideas.
- 4 dozen tortilla chip rounds (larger chips, not bite-size)
- 2 cans bean dip (about 16 ounces total)
- 1 jar/12 ounces jalapenos (sliced, drained)
- 3/4 cup picante sauce (or chili sauce, or salsa)
- 12 slices cheese (cut in quarters)
- 2 cups guacamole
- Optional: sour cream
- Preheat oven to 350 F.
- Arrange the tortilla chips in one layer on baking sheets.
- Gently spread some bean dip on each large chip.
- Place a jalapeno ring or two on the bean dip. Drizzle a little salsa or chili sauce over the top and place a cheese slice on each.
- Bake in the preheated oven until cheese melts, about 10 to 15 minutes.
- Top each appetizer with a small dollop of guacamole or sour cream and add another jalapeno ring for garnish, if desired.
- Replace the bean dip with leftover chili or burrito filling with ground beef. Or use canned chili with or without beans as the first layer on the chips.
- Large, round tortilla chips work well in this recipe, but tortilla "scoops" may be used as well. Or make the appetizers with large triangle chips.
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