Move over cowboy—this takes the Southwestern trend to another level.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::8 (serving size: 1/2 cup)
Ingredients
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 tablespoon cornstarch
1/2 cup (4 ounces) cream cheese, softened
1/4 cup chopped fresh cilantro, plus more for garnish (from 1 [2 3/4 ounce] bunch)
1 cup thinly sliced scallions, divided (from 6 medium [3 ounces total] scallions)
1 (15 ounce) can black beans, drained
1 (14.75 ounce) can fire-roasted corn, drained
1 (4 ounce) can chopped hot green chiles (such as Hatch)
1/3 cup thick and chunky salsa (from 1 [16 ounce jar])
1 tablespoon taco seasoning mix
1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
1/2 teaspoon kosher salt
Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping (optional)
Tortilla chips, for serving
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat oven to 375°F. Toss Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl. Add cream cheese, cilantro, and 3/4 cup of the scallions to cheese mixture in large bowl; stir until evenly combined.
Dotdash Meredith Food Studios
Stir in black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños, and salt until combined.
Dotdash Meredith Food Studios
Spread mixture evenly in an 8-inch cast-iron skillet; top with reserved cheese mixture.
Dotdash Meredith Food Studios
Bake in preheated oven until cheese is melted and lightly golden in spots, about 20 minutes. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapenos, if using. Serve with tortilla chips.
Dotdash Meredith Food Studios