Rosarita Refried Bean Dip Food

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ROSARITA VEGETARIAN CHILE (CHILE) RELLENO BAKE



Rosarita Vegetarian Chile (Chile) Relleno Bake image

I found this on the Rosarita Vegetarian Refried Beans can that was destined for boring burritos. I love Chile Rellenos at Mexican restaurants. While I've never duplicated Chile Rellenos at home, I have tried the casserole version. Let's just say that they were less than stellar and took more work than I wanted do. I added a layer of chopped onions about 1/4 of a large onion since it was prepared for the burrito, plus a layer of salsa verde (medium heat) since my husband loves the heat. Although the ingredients call for Pepper Jack, I prefer Monterey Jack. This makes a great meatless meal in barely any time.

Provided by Chef Johnsonville

Categories     Cheese

Time 45m

Yield 1 8 x 8 pan, 4 serving(s)

Number Of Ingredients 8

Pam cooking spray
3 large eggs, separated
3 tablespoons all-purpose flour
1 (7 ounce) can diced green chilies
1 (16 ounce) can rosarita vegetarian refried beans
1/4 cup onion, chopped finely
1/3 cup salsa verde
2 cups monterey jack pepper cheese or 2 cups monterey jack cheese, shredded

Steps:

  • Preheat oven to 375°F.
  • Spray 8 x 8-inch glass baking dish with cooking spray.
  • Beat egg whites in small bowl until stiff peaks form.
  • Whisk egg yolks in separate bowl; fold into egg whites.
  • Add Flour into eggs until just combined.
  • Fold in green chilies.
  • Spread beans over bottom of dish.
  • Layer chopped onions over beans and make sure to get sides.
  • Spread layer of salsa verde, smoothing into the sides. OR.
  • Mix all the beans, onions and salsa verde together.
  • Top with half of the egg mixture, spreading evenly.
  • Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
  • Bake, uncovered, 30 minutes or until golden brown.

Nutrition Facts : Calories 306, Fat 21, SaturatedFat 11.9, Cholesterol 208.9, Sodium 1056.9, Carbohydrate 9.4, Fiber 1, Sugar 2.9, Protein 19.9

ENFRIJOLADAS ROSARITA (APPETIZER)



Enfrijoladas Rosarita (Appetizer) image

This is a delicious recipe I got off of a box of 6 cans of Rosarita refried beans. It's really quick and can be ready in under a half hour! I sometimes stuff a little bit of leftover chicken, shredded, just for a little extra something.

Provided by FLUFFSTER

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) can rosarita refried beans
1 cup beef broth (I sometimes use chicken if I'm out of beef)
1/2 cup Wesson Oil, divided
1 small yellow onion, cut into 8 wedges
1/4 teaspoon salt
12 (6 inch) corn tortillas
1/2 cup Mexican crema or 1/2 cup sour cream, thinned slightly with milk
1/4 cup crumbled queso fresco

Steps:

  • Place beans and broth in blender and blend on medium until pureed or smooth.
  • Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
  • Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.

Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Sodium 303.6, Carbohydrate 17, Fiber 3.5, Sugar 0.6, Protein 3.7

ROSARITA'S SUPER 7 LAYER PARTY DIP



Rosarita's Super 7 Layer Party Dip image

This is another recipe straight from the coupon section of the Sunday newspaper :-) It is a Rosarita original recipe. It is fantastic for a super bowl party (or any other party, for that matter).

Provided by piranhabriana

Categories     Beans

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can ro-tel diced tomatoes with mild green chilies, drained,reserve juice
1 (16 ounce) can rosarita traditional refried beans
1 (12 ounce) container refrigerated prepared guacamole
1 (16 ounce) container sour cream
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded monterey jack and cheddar cheese blend (fiesta/Mexican-blend is best)
1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup sliced green onion
tortilla chips

Steps:

  • Reserve 1/2 cup drained tomatoes, set aside.
  • Blend remaining tomatoes and reserved juice with beans in small bowl.
  • Spread bean-tomato mixture into 8x8 inch baking dish or round casserole dish.
  • Top with guacamole.
  • Blend sour cream and taco seasoning mix together in small bowl.
  • Spread over guacamole.
  • Top evenly with layers of cheese, olives, green onions, and reserved tomatoes.
  • Chill for 2 hours prior to serving.
  • Serve with tortilla chips!

Nutrition Facts : Calories 332.6, Fat 24.6, SaturatedFat 14.5, Cholesterol 57.9, Sodium 652.1, Carbohydrate 18, Fiber 4.5, Sugar 0.5, Protein 11.8

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