1canroasted green chiles (4 oz)chopped and drained, mild, medium or hot
½cupshredded cheesecheddar or a Mexican blend
1green onionchopped for garnish, optional
Instructions
Preheat oven to 350°F.
Mix the cream cheese in a large mixing bowl with a hand mixer or heavy spoon. Mix until soft and creamy.
4 oz cream cheese
Mix in sour cream and all spices.
1 teaspoon dried parsley flakes, ¼ teaspoon salt, ¼ teaspoon chili powder, ¼ teaspoon ground pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ cup sour cream
Fold in refried beans and chopped chiles.
1 can can refried beans (16 oz), 1 can roasted green chiles (4 oz)
Place in a baking dish sprayed lightly with a non-stick cooking spray
Sprinkle shredded cheese on top.
½ cup shredded cheese
Bake at 350°F until hot and bubbly, approx. 25-30 minutes
Top with chopped green onions or fresh cilantro before serving.
1 green onion
Notes
Make certain the cream cheese is soft and creamy before adding the other ingredients. This will help make certain there aren't any small lumps of cream cheese.
To make ahead of time, prepare up to adding the cheese, but don't bake. Cover with plastic wrap and refrigerate for up to two days. When ready to bake, remove from refrigerator and remove plastic wrap. Bake as directed, adding 5-10 minutes bake time until the beans are fully heated through.
Cover any leftovers and place in the refrigerator for 2-3 days.