Ultimate Tex-Mex Layered Dip
with Pickled Jalapeño and Tortilla Chips
Layered dips are a crowd favourite for a reason, there's something for everyone! We've included creamy guacamole, tangy sour cream, fresh pico de gallo, cheddar cheese and pickled jalapeños in ours for a fun shareable appetizer.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Croustilles de maïs
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
1 tasse(s)
Cheddar, râpé
(Contient Lait)
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
3 pièce(s)
Crème sure
(Contient Lait)
9 cs
Guacamole
2 pièce(s)
Tomate
1 pièce(s)
Échalote
7 g
Coriandre
1 pièce(s)
Lime
1 pièce(s)
Jalapeno
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
2.25 cc
Sucre*
0.13 cc
Poivre*
2 cs
Huile*
Informations nutritionnelles
Instructions
- Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, jalapeños, 2 tbsp water and 2 tsp sugar to a small pot. (NOTE: Reference heat guide.) Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Cut tomatoes into 1/4-inch pieces.
- Peel, halve, then finely chop shallot
- Zest, then juice lime.
- Roughly chop cilantro.
- Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until warmed through, 2-3 min.
- Add tomatoes, shallots, cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a small bow (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.
- Combine sour cream, tex-mex paste and 1 tsp water in another small bowl.
- Drain pickled jalapeños, then roughly chop.
- Spread guacamole over the bottom of a serving dish, then sprinkle cheddar cheese over top.
- Dollop tex-mex sour cream over top of cheese, then spread into an even layer. Sprinkle Monterey Jack cheese over top.
- Scatter pico de gallo over top of cheese, then top with pickled jalapeños.
- Serve spiced tortilla chips on the side for dipping.