Hot Bean And Bacon Dip With Air Fryer Tortilla Chips Food

HOT BEAN AND BACON DIP WITH AIR FRYER TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
• Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
• Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
• Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

NINJA FOODI AIR FRIED TORTILLA CHIPS

Steps:

• Stack and cut 4 corn tortillas in quarters (leaving 16 individual pieces) - a pizza cutter works great.
• Spray Ninja Foodi Air Crisp basket with nonstick cooking spray.
• Place a single layer of tortillas on the bottom of the pan.
• Generously spray tortillas with nonstick cooking spray.
• Season with salt.
• Add a second layer of corn tortillas and spray generously with cooking spray.
• Season with salt.
• Set the Air Crisp Function to 350 degrees for 6 minutes.
• Check the chips halfway through and flip and mix carefully with tongs.
• When cooking is complete, check chips, and cook for an additional 1-2 minutes if needed.
• Remove from basket and repeat with additional chips until desired amount.

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

AIR FRYER TORTILLA CHIPS

Steps:

• Preheat air fryer to 350 degrees for 3 minutes.
• stack the corn tortillas on a cutting board and use a knife or pizza cutter to cut into triangles.
• Place the chips in a zip top bag and drizzle with oil. Sprinkle with salt or Cool Ranch seasoning (see note below).
• Seal the bag and smush it around to season the chips fully
• Arrange chips in an even layer in your air fryer basket. Use an air fryer rack to make a double layer, if possible. You will likely need to work in batches.
• Cook for 6-7 minutes, flipping the tortilla chips halfway through cooking.
• Remove to a rack to cool. Chips will get crunchier as they cool.
• Store in an airtight container for 2-3 days.

AIR FRYER TORTILLA CHIPS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 350°F (180°C).
• Lightly brush the tortillas with olive oil on both sides.
• Sprinkle the tortillas with the salt and Tasty Jazzy Spice Blend on both sides.
• Cut each tortilla into 6 wedges.
• Working in batches, add the tortilla wedges to the air fryer in a single layer and "fry" for about 5 minutes, or until golden brown and crispy.
• Serve with guacamole.
• Enjoy!

HOT CHEDDAR BEAN DIP

Steps:

• Preheat oven to 350°F.
• Stir all ingredients together until well mixed. Spoon into a 1 - 1.5 qt ovenproof dish.
• Bake for 30 minutes or until bubbly. Serve hot with tortilla chips.

CROCK POT CHEESEBURGER DIP

Steps:

• Season and cook ground beef (or sirloin) on the stove top. Drain of an excess grease.
• In a crock pot, add cubes of Velveeta Cheese (original or Queso Blanco), 1 can of Rotel Tomatoes, all seasoned ground beef, sour cream and taco seasoning. Mix well together to spread seasonings amongst other ingredients.
• Place lid on crock pot and heat on HIGH for 45 minutes, stirring every 20 minutes. Smaller crock pots may need additional time to melt cheese, just continue stirring every 20 minutes until dip is melted and creamy.
• 15 minutes prior to serving, add a can of drained and rinsed black beans and continue to heat.
• Keep crock pot on low/warm for serving and keep cheese melted during a party.
• Combine with Tortilla Chips for the Ultimate Nacho Cheese Dip!

HOT MEXICAN BEAN DIP

Steps:

• Mix first seven ingredients in a bowl and spread in a 3 quart casserole.
• Sprinkle with Cheddar, then Monterey Jack.
• Top with second amount of chili powder.
• Can chill ahead of time.
• Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.

WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

EASY CHEESY BEAN DIP

Steps:

• Stir together all ingredients in a mixing bowl until well combined.
• Stovetop: Transfer the mixed ingredients to a medium saucepan and bring over med-low heat. Cook, stirring occasionally, for about 5 minutes or until heated through.Microwave: Transfer the mixed ingredients into a microwave safe bowl and heat on high, stopping occasionally to stir, for about 5 minutes or until heated through.Oven: Transfer the mixed ingredients to a 9-inch pie plate or 8x8 baking dish and bake at 350 degrees for 20-25 minute suntil heated through.

BACON BLACK BEAN DIP

Steps:

• Chop bacon and place in fry pan Or heat Olive Oil
• Chop onion add to fry pan after bacon has cooked a little
• Add Salt, Cumin, Garlic to onions
• When (Bacon is cooked and) Onions are soft add the black beans to the pan
• While beans are cooking mash them with a potato masher or use a metal spatula like I had to use. (My monkey son broke the potato masher!! rrrrrr). As you smash the beans the mixture will thicken.
• The Bean Dip is ready to serve. Just put in a bowl, sprinkle with green onions and cilantro
• BURRITO:Place about 1/4 to 1/2 cup beans in flour tortillaSprinkle a Tablespoon of Cheddar cheese (or your favorite cheese)Place under broiler to melt cheese. Take a minute or soRoll the BurritoAdd the amount of salsa you wantAdd 1/2 Tablespoon low fat Sour Cream. Serve with a nice cold beer
• BEAN NACHOS:Place tortilla chips on foil lined cookie sheet.Place beans on the chips.Sprinkle cheese over beansPlace under broiler to melt cheesePut chips on plate and sprinkle with green onions and cilantroIf you want you can add sour cream

IRRESISTIBLE MEXICAN HOT BEAN DIP

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Mix cream cheese, sour cream and chili powder together in bowl.
• Combine refried beans, scallions, jalapenos, and cheddar cheese.
• Transfer mixture to 8 x 12 inch baking dish.
• Top with monterey jack cheese. Bake for 20 minutes.
• When done garnish with fresh scallions (or chopped fresh cilantro) and serve warm with tortilla chips.

WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
• Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Transfer dip to a serving bowl and garnish with the bacon, crumbled.
• Serve with crudites and/or tortilla chips.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

HOT BEAN AND BACON DIP WITH AIR FRYER TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
• Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
• Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
• Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.