*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
For Christmas I got some new kitchen gadgets including some cast iron skillets. I have used them for basic things like sauteing veggies or making eggs in the morning, but I really wanted to break this epic piece of kitchen equipment in, like really see what it can do. Yes, I realize it’s just a skillet, but it is an amazing skillet, one that can go right from my stove top to the oven without batting an eye, it’s so old school, but that’s what makes it so completely cool.
I needed to make something really good, something that wouldn’t embarrass my skillet in front of his friends, it had to be gooey, it had to be cheesy and it had to taste amazing.
I have had this idea for a cheesy burrito dip in the back of my mind for quite a while, but the way I wanted to do it seemed like it would be too much work and too many dishes, however it was perfect for my new awesome sauce cast iron skillet. So I dove in and started experimenting and finally came up with this crazy delicious, ooey gooey, mouthwatering chicken burrito dip perfect for any occasion, or just for a lazy Sunday with your fam.
Holy cow, you can’t even believe how good this dip was, it was seriously OMG amaze balls. It was almost too pretty to eat. I said almost, I devoured that bad boy like I was on death row and it was my last meal, it really didn’t even need chips, you could just grab a fork and dig in.
I want to share all the cheesy, guilty, diet be damned goodness with you. Just be forewarned, this stuff is addicting and you may be compelled to eat it all in one sitting. Just sayin’.
- 1/2 cupped finely chopped onion
- 2 cloves garlic
- 1 can rinsed black beans
- 1 cup frozen or canned corned rinsed and drained
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 2 tsp ground cumin
- 2 1/2 cups shredded Monterey Jack cheese
- preheat your broiler to high
- Saute onion and garlic in a cast iron skillet over medium heat
- Stir in chicken, beans, corn, enchilada sauce, cumin and 1 1/2 cups of cheese
- Increase heat to medium/high and bring to a simmer
- Remove from heat and top with remaining cheese
- Broil until golden and bubbly (about 3 minutes)
- Serve with tortilla chips
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