Ingredients
- 198 g Sour cream
- 198 g Mayonnaise
- 28 g La Costeña® Chipotles Peppers in Adobo sauce
- 1 tbsp Vegetable oil
- 2 tbsps Chopped onion
- 1 clove Minced garlic
- 1 can La Costeña® Refried Pinto Beans
- 113 g Shredded asadero cheese
- 283 g Corn tortilla chips
Preparation time
1. Blend the sour cream with mayonnaise and chipotle peppers.
2. Heat the oil and sauté the chopped onion.
3. Until translucent.
4. Add the refried pinto beans and cook for 3 minutes, add the sour cream preparation and mix.
5. Place the bean dip in an ovenproof dish and bake at 356 °F (180 °C) for 15 minutes or until the cheese is completely melted. Remove from the oven.
6. Decorate with chopped chipotle pepper and serve with corn tortilla chips.
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