As a true Arizona Girl, chips, dips and salsas are vital to my survival. In high school and college, my friends and I would head south of the border to various Mexican resorts and time shares while living off of chips… margaritas too, but I’ll save those stories for another day. The thing about chips is that they are just so freaking addictive – especially homemade fresh tortilla chips dusted with just the right amount of salt. Seriously, music to my ears! We would spend hours out by the ocean and pools snacking on chips and salsas and guacamole. That was the life! (before any of us had jobs and we were still 100% supported by our parents – oh how I miss those days!)
So today, in honor of National Chip and Dip day, (I know, right?! It’s awesome) and since I’m planning a little Mexico reunion with some of my fav friends, I made these super easy homemade tortilla chips with a perfectly spicy and smoky Mexican bean dip. Trust me, you’ll want to make these. The dip takes literally almost no time at all and the chips are way better than anything you can buy in the store. Pinkie promise!
Homemade Tortilla Chips and Bean Dip
- 1 15 oz can Re-fried Beans
- 8 oz Shredded Pepperjack Cheese
- 1/2 cup spicy salsa
- 1 tbsp Chipotle in Adobo sauce
- sea salt and pepper to taste
- 5 small corn tortillas
- 1/2 cup grapeseed oil
- Chips: Cut the tortillas into 6 triangles each. Add the grapeseed oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.
- Dip: In a medium pan, combine the beans, cheese, salsa and adobo sauce over medium high heat. Stir with a wooden spoon until the cheese is completely melted. Taste and season with salt and pepper if desired. Transfer to a serving bowl and serve immediately.