Hot Potato Bean Queso Dip – Leftover Recipe
Ingredients
- 213g (1 cup) leftover potato burrito filling
- 3 tablespoons enchilada sauce, broth, or water
-
3/4 cup shredded reduced fat Mexican cheese blend
cheddar, Monterey Jack, or pepper jack
Garnish
- tortilla chips, celery or carrot sticks, bell pepper scoops
Steps
Step 1
Prepare the dip. Add the leftover potato burrito filling and 2-3 tablespoons of liquid (enchilada sauce, broth, or water) to a blender or food processor.
Blend until smooth and creamy. Add more liquid if needed to reach your desired consistency. Pour the mixture into a small, shallow baking dish or microwave-safe bowl.
Step 2
Oven method
Preheat oven to 375°F. Sprinkle the cheese evenly over the top of the dip.
Cover the baking dish lightly with foil. Bake for 15-20 minutes, until the dip is heated through and the cheese is melted.
Remove the foil and bake for an additional 2-3 minutes to lightly brown the cheese.
Step 3
Microwav e Method (Quick):
Sprinkle the cheese evenly over the top of the dip in a microwave-safe bowl. Cover with a microwave-safe lid.
Microwave on high for 2-3 minutes, until heated through. Remove the lid for the last 30 seconds to finish melting the cheese. Note: this method will melt the cheese but won’t brown it like the oven method.