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cheesy grilled jalapeno enchilada dip

Cheesy Grilled Jalapeño Enchilada Dip

Enchilada sauce paired with refried beans, jalapeños and Land O Lakes® White Deli American.

One of my favorite things to do is dream up menus for grilling parties. I daydream about new kinds of burgers (how about pineapple-sriracha mayo?) and pizza toppings (Thai shrimp, mmm…).

But even I sometimes forget about the side dishes. It’s too easy to just open a bag of chips and jar of salsa. That’s what I love about this Grilled Jalapeño Enchilada Dip: It’s almost as easy as unscrewing the cap off a jar of dip, but it’s warm and cheesy and irresistible.

Best of all, I heat it up right on the grill. You know me, once I’ve lit the grill, I make sure to get the most use I can out of that fire!




2 (10-ounce) cans of mild enchilada sauce
1 (16-ounce) can of refried beans
2 jalapeños
1 large bunch of cilantro
6 (1-ounce) slices Land O Lakes® White Deli American Cheese Product
1 cup red peppers, diced
1 large package of fajita tortillas


Heat grill to medium high heat (350—400 degrees).

Create two heat zones on grill: direct and indirect.

Stir refried beans and enchilada sauce in small bowl; set aside.

Grill jalapeños until char marks form on each side.

Meanwhile, add enchilada sauce and refried beans to an iron skillet or metal pie pan. Place skillet on indirect heat side of grill.

Remove jalapeños and allow to cool. Chop jalapeños and add to the bean mixture. Layer cheese on top of dip. Close the lid to the grill and let the cheese melt and become bubbly. While the dip is heating, grill the tortillas on direct heat until they develop char marks on each side.

Using an oven mitt or thick kitchen towel, move the skillet onto a heat resistant surface and allow the dip to cool. Garnish with cilantro and diced red peppers to serve. Grill tortillas after removing the dip from the grill. Remove tortillas; allow to cool. Slice into wedges that can be dunked into the dip like a "skillet nacho."

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