Wednesday, May 27, 2020

Chicken and Black Bean Nacho Dip

Chicken and Black Bean Nacho Dip

All the flavor of regular nachos, but easier to make (and eat)

Nachos! What could be better?

Well, how about easier-to-make nachos that don’t fall apart on the way to your mouth?

Enter this nacho dip. All the traditional nacho yum in a dip that stays put on tortilla chips.

Your washing machine will thank you.


Chicken and Black Bean Nacho Dip

Recipe: Chicken and Black Bean Nacho Dip

We make this dish with Slow-Cooker Mexican Shredded Chicken (that’s the same recipe we used for Taco Soup with Chicken). But you could use any style of cooked chicken (including supermarket rotisserie chicken — see Notes).

To make this dip, you combine all the ingredients you’d normally layer on top of nachos, then heat them. Scoop it all up with tortilla chips.

For a party, you could serve this dip in a large baking dish. In our era of social distancing, though, using individual ramekins or the like might be more appropriate. Besides, that way there’s no problem if someone is a double dipper.

Prep and cooking time for this recipe is 10 to 15 minutes. Leftovers keep for a day or two if refrigerated in an airtight container.

Ingredients
  • ~1 cup shredded chicken (or more to taste; we use about 1½ cups)
  • 1 15-ounce can black beans (can substitute another bean of your choice; see Notes)
  • 1 chipotle pepper (or more to taste; we use canned chipotles, along with some of the adobo sauce they’re packed in)
  • ~1 cup salsa (or more to taste)
  • ~8 ounces shredded cheddar or Monterey Jack cheese
  • jalapeño pepper slices for garnish (optional)
  • tortilla chips for dipping
Procedure
  1. Shred the chicken into small pieces (½ inch or less), then place the pieces in a nonstick frying pan over medium heat.
  2. Drain the canned black beans in a strainer and rinse off the gunk they’re stored in. Place about half the black beans in a mini food processor. Add the other half to the chicken pieces in the frying pan.
  3. Add one canned chipotle pepper to the mini food processor, along with about one tablespoon of the adobo sauce it’s packed in. Whirl the food processor until the pepper is puréed and the black beans are broken up (they don’t need to be pulverized). Add the contents of the food processor to the chicken in the frying pan.
  4. Add the salsa to the chicken. Stir everything together and cook until the liquid from the salsa has evaporated (about 5 minutes).
  5. Meanwhile, shred the cheese. 
  6. Wash and dry a jalapeño pepper (if using), then slice it into thin rounds.
  7. When the chicken mixture is finished cooking, pack it into a large microwave-safe baking dish, or into smaller individual baking dishes (we use ramekins that hold 6 to 8 ounces). Top with the shredded cheese, then microwave until the cheese is melted (a minute, maybe two).
  8. Remove the baking dish(es) from the microwave. Garnish with jalapeño slices, if you wish. Serve with tortilla chips for dipping.
Chicken and Black Bean Nacho Dip

Notes
  • If you don’t have a microwave, just run the baking dish(es) under the broiler for a minute or two to melt the cheese. (Use dishes that are oven-safe.)
  • We sometimes garnish this dish with sour cream. (Just add a few dollops as topping after you remove the dip from the microwave.)
  • We also like to add a few tablespoons of chopped cilantro to the chicken mixture for extra flavor (we add it in Step 4). Or you could sprinkle some on as garnish at the end.
  • Don’t have leftover Slow-Cooker Mexican Chicken on hand? No problem. You can use any leftover chicken (or even supermarket rotisserie chicken). Just shred it, add it to the frying pan, and season it (we suggest using 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon oregano, and 1 to 2 teaspoons ancho chile powder). Cook the shredded chicken for a few minutes before you add the other ingredients.
  • Or you could substitute ground beef in this recipe. Use about ½ pound. Brown it in the frying pan, pour off the grease, then stir in the seasonings and cook for a few minutes. You could probably substitute pork, too. Or turkey.
  • This recipe is only mildly spicy (unless you get a bite of the jalapeño). If you want more spice, add two chipotle peppers. Or sprinkle on some hot sauce. 
  • We like to use black beans in Mexican dishes, but refried beans are more traditional in nachos. If you want to go this route, use a can of them. No need to add half the can to the food processor – just scoop the beans directly into the frying pan with the chicken.
  • BTW, the reason we add half the can of black beans to the food processor is just to make a smoother dip. If you like chunky dip, just skip that step and add all the beans directly to the chicken.
  • Want more cheese in this dish? You could add more as a topping. But it would be even better to stir some cheese into the chicken mixture right before you add it to the baking dish(es).
  • Originally, nachos were pretty simple and austere. They were just tortillas that had been cut into wedges and fried, then covered with thin slices of cheddar cheese (and a garnish of jalapeño). Cooks would place the nachos on a baking tray and heat them in the oven until the cheese melted.
  • Over time, people began adding more goodies to their nachos. We love all the additions, of course. But the more elaborate nachos become, the messier they are to make and eat. So we now prefer to make this dip instead.
Chicken and Black Bean Nacho Dip

All Cheese All the Time

“Dippity do da!” said Mrs. Kitchen Riffs. “Regular nachos are good, but this dip is even better.”

“Nacho-ly,” I said. “Glad I didn’t chicken out on making this.”

“That was a cheesy line,” said Mrs K R.

“I’m nacho sure about that,” I said.

“We need to mix some Margaritas before this goes any further,” said Mrs K R. “Beam me to Monterey, Jack.”

Sure. I’m always ready to shake things up.

You may also enjoy reading about:
Classic Margarita Cocktail
Taco Soup with Chicken
Slow-Cooker Mexican Shredded Chicken
Baked Jalapeño Popper Dip
Velveeta Tex-Mex Dip
Frito Pie with Chili
Jalapeño Black Bean Dip
Jalapeño Pimento Cheese Canapés
Pimento Cheese
Mediterranean White Bean Dip
Artichoke Dip with Cheddar Cheese
Crab Rangoon Dip
Or check out the index for more

62 comments:

  1. John,I remember how good your other dip was that I tried last year- it had a 'crumb' topping an was made with cream cheese (I still have the recipe tucked away)- I think I'll try this dip! BTW, our friend Eddie Haskell died recently- RIP!

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    1. Hi Fran, probably you're thinking of our Baked Jalapeño Popper Dip (http://www.kitchenriffs.com/2019/01/baked-jalapeno-popper-dip.html). And that's good! As is this -- totally different flavor, of course. Hadn't heard about Eddie Haskell -- too bad. :-( He was such a wonderfully smarmy character! Thanks for the comment.

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    1. Hi R, it's good stuff. :-) Thanks for the comment.

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  3. Sounds really delicious -- all great flavors.

    Good that you suggested individual ramekins. The current situation means that dips can't really be shared by everyone dipping into the same bowl. Not for the foreseeable future anyway, except for people who are staying very very close. Right now the authorities keep saying "don't share food" -- but they need guidelines instead of this unlikely directive, and separate dips for individuals will be one of the new world habits. I guess in Missouri you have different rules -- maybe anything goes.

    best... mae at maefood.blogspot.com

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    1. Hi Mae, rules for Missouri as a whole are less restrictive than in Michigan, but St. Louis and St. Louis County have their own rules, which are similar to yours. But individual dips are our own rules! :-) Thanks for the comment.

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  4. This is one very hearty appetizer. Heck thinking this could be a main any day. Delicious idea for a rainy weekend and Netflix.

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    1. Hi Bobbi, as you might guess, this IS a main for us. :-) Thanks for the comment.

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  5. I just want to dig right into that cheesy goodness! It looks droolworthy, John.

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    1. Hi Angie, it's very droolworthy. :-) Thanks for the comment.

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  6. Love this super flavorful recipe!! Thinking of making this THIS weekend.

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    1. Hi Balvinder, enjoy! :-) Thanks for the comment.

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  7. I agree with Bobbie and you, this is a great dinner for the two of us, I might have some of my hubby’s guacamole with it. Stay safe !

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    1. Hi Gerlinde, it makes a great dinner. :-) Thanks for the comment.

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  8. I can eat chips and dip for an entire meal, this looks perfect!!

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    1. Hi Dahn, we can too! And did. :-) Thanks for the comment.

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    1. Hi Anne, it's wonderful stuff. :-) Thanks for the comment.

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  10. you and Mrs KR are so funny! love your banter. and i love the sound of this dip. how delightful!

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    1. Hi Sherry, Mrs KR and I love writing those endings. :-) Thanks for the comment.

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  11. Replies
    1. Hi Natalia, really nice with cocktails! :-) Thanks for the comment.

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  12. We make something similar and it's always a win with margs on ice. Great for summer!

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    1. Hi Judy, gotta have a Margarita with this! Thanks for the comment.

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  13. I could literally live on nachos. It used to be the only thing I would order when we went to Mexican restaurants. (I have branched out.) Lovely idea!

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    1. Hi Debra, we love nachos! Think we might like this dip even more. :-) Thanks for the comment.

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  14. Lovely combo and this looks fantastic! Thanks for sharing!

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    1. Hi Sonia, isn't this nice? Incredible flavor! :-) Thanks for the comment.

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  15. You know, John - it never occurred to me why I never ate nachos... until today, when you enlightened me. I am kind of a neat-nick at the table and hate messy food when I have guests. DOn't even get me started on tiramisu! But you took care of that, didn't you? How fun for each guest to have their own little ramekin full of Southwest goodness!

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    1. Hi David, we're OK with nachos, but so many people overload tem with ingredients -- ourselves included. And with too many ingredients they can be a bit fiddly to make. This way is better. :-) Thanks for the comment.

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  16. Pure comfort food ... no complaints there!

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    1. Hi Laura, this is wonderful -- we love it. :-) Thanks for the comment.

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  17. Replies
    1. Hi Denise, perfect, I'd say. :-) Thanks for the comment.

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  18. I could eat this kind of dip all day long!

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    1. Hi Jeff, not a good idea, but a totally understandable one. :-) Thanks for the comment.

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  19. Dang, John I've not made it yet, but I already LOVE this chicken and black bean nacho dip!! Gonna be a new family favorite, I just know it! I'm so glad you posted the link for your crab rangoon dip as well, going to try that one too. Sounds totally delicious!! Thank you for sharing the recipes :)

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    1. Hi Marcelle, we love dips! Really surprised we don't have more of them on the blog. :-) Thanks for the comment.

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  20. It's almost like a mini individual enchilada -- without the tortilla wrapper! Love it. Easier to make, too.

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    1. Hi Carolyn, it is much like an enchilada filling. :-) Thanks for the comment.

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  21. Lots of the ingredients I love altogether in one wonderful dish. Love it John!

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    1. Hi MJ, lotta flavor in this dish, huh? :-) Thanks for the comment.

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  22. I think I dont need the nachos if my dip is as good as that, I will just scoop it out and devour it as it is :)

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    1. Hi Raymund, definitely good enough to eat by the spoonful! :-) Thanks for the comment.

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  23. Who can say no to a nice nacho dip. Did you say this is spicy? Sign me up! Love that chipotle and cheddar combination. Will have to make this at my next (non-virtual) party!

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    1. Hi Yi, this is good for a party. Or dinner. :-) Thanks for the comment.

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  24. Your nacho dip recipe is totally dynamite! You made it so easy to make, plus I loved your rotisserie chicken and ground beef substitution ideas!

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    1. Hi Heidi, it's pretty easy to make all sort of substitutions for a dish like this. :-) Thanks for the comment.

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  25. Boy, could I go for a bowl of your chicken and black bean dip just about now. I have the roasted chicken breast in the freezer as well as all the other ingredients needed to make this yummo looking dip. Now, all I need is that margarita...

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    1. Hi Ron, margaritas are a wonderful drink to accompany this! :-) Thanks for the comment.

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  26. oh John...this could be my whole meal...cheesy and chicken...don't need anything else...maybe a margarita to go with it.
    Have a great week!

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    1. Hi Juliana, definitely need a margarita! :-) Thanks for the comment.

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  27. Sounds delicious. I would to have a taste of this!! Yum!

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    1. Hi Dawn, bet you'd enjoy this -- it's really good. :-) Thanks for the comment.

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  28. I could make a meal of this hearty, comforting appetizer. Maybe with a side salad. Or not. :-) ~Valentina

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    1. Hi Valentina, definitely this could be a meal! And yeah, salad optional. :-) Thanks for the comment.

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  29. Nacho dip looks so tempting. I have some black beans in the pantry and have some cheese too. I didn't try making nacho dip at home yet so BIG yes for this recipe :)

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    1. Hi Priya, it's a fun recipe to make. More fun to eat. :-) Thanks for the comment.

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  30. Wow this is sure to ba kid pleaser.

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    1. Hi Nammi, it is! At least it pleases us, and we're big kids. Really big kids. :-) Thanks for the comment.

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  31. I love this, John! All my favorite flavors. I'd be so happy to make a meal out of it!

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    1. Hi Kelly, this makes a terrific meal. It's how we often eat it. :-) Thanks for the comment.

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