2 large dried chipotle chiles 1 cup Old El Paso® Thick ‘n Chunky salsa 1/2 cup jalapeño black bean dip 2 tablespoons chopped fresh cilantro 1 cup shredded Colby-Monterey Jack cheese (4 ounces) 2 medium green onions, chopped (2 tablespoons) Sweet red cherry chile half, if desired Tortilla chips, if desired
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles 2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese. 3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.