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Ultimate Tex-Mex Layered Dip

with Pickled Jalapeño and Tortilla Chips
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
550 kcal
Protein
: 
15g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk
  • Sulphites
  • Sesame
  • Milk
  • May contain traces of allergens
  • Gluten
  • Fish
  • Egg
  • Crustaceans
  • Wheat
  • Sulphites
  • Soy
  • Mustard
  • Peanuts
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

170 g

Tortilla Chips

(May contain traces of: Sesame, Milk)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Sesame, Milk, Gluten, Fish, Egg, Crustaceans, Wheat, Sulphites, Soy)

1 cup

Cheddar Cheese, shredded

(Contains: Milk)

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

129 mL

Sour Cream

(Contains: Milk May contain traces of: Milk)

9 tbsp

Guacamole

2 unit(s)

Tomato

1 unit(s)

Shallot

7 g

Cilantro

1 unit(s)

Lime

1 unit(s)

Jalapeño

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Sesame, Milk, Fish, Egg, Wheat, Soy, Mustard)

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Sesame, Milk, Wheat, Soy, Mustard, Peanuts, Tree nuts)

Not included in your delivery

0.13 tsp

Salt*

2.25 tsp

Sugar*

0.13 tsp

Pepper*

2 tbsp

Oil*

Calories550 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber6 g
Protein15 g
Cholesterol50 mg
Sodium930 mg
Trans Fat1 g
Potassium400 mg
Calcium400 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep and pickle jalapeño
1
  • Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Add vinegar, jalapeños, 2 tbsp water and 2 tsp sugar to a small pot. (NOTE: Reference heat guide.) Season with salt.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer jalapeños, including liquid, to a small bowl.
  • Set aside in the fridge to cool.
2
  • Cut tomatoes into 1/4-inch pieces.
  • Peel, halve, then finely chop shallot
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven until warmed through, 2-3 min.
3
  • Add tomatoes, shallots, cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a small bow (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.
  • Combine sour cream, tex-mex paste and 1 tsp water in another small bowl.
4
  • Drain pickled jalapeños, then roughly chop.
  • Spread guacamole over the bottom of a serving dish, then sprinkle cheddar cheese over top.
  • Dollop tex-mex sour cream over top of cheese, then spread into an even layer. Sprinkle Monterey Jack cheese over top.
  • Scatter pico de gallo over top of cheese, then top with pickled jalapeños.
  • Serve spiced tortilla chips on the side for dipping.

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