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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