Ultimate Tex-Mex Layered Dip
with Pickled Jalapeño and Tortilla Chips- Moutarde
- Lait
- Sulfites
- Sésame
- Lait
- Peut contenir des traces d’allergènes
- Gluten
- Poisson
- Oeuf
- Crustacés
- Blé
- Sulfites
- Soya
- Moutarde
- Arachides
- Noix
Layered dips are a crowd favourite for a reason, there's something for everyone! We've included creamy guacamole, tangy sour cream, fresh pico de gallo, cheddar cheese and pickled jalapeños in ours for a fun shareable appetizer.
Ingrédients
170 g
Croustilles de maïs
(Peut contenir : Sésame, Lait)
1 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Sésame, Lait, Gluten, Poisson, Oeuf, Crustacés, Blé, Sulfites, Soya)
1 tasse(s)
Cheddar, râpé
(Contient: Lait)
½ tasse(s)
Monterey Jack, râpé
(Contient: Lait)
129 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
9 cs
Guacamole
2 pièce(s)
Tomate
1 pièce(s)
Échalote
7 g
Coriandre
1 pièce(s)
Lime
1 pièce(s)
Jalapeno
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Sésame, Lait, Poisson, Oeuf, Blé, Soya, Moutarde)
8 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Sésame, Lait, Blé, Soya, Moutarde, Arachides, Noix)
Pas inclus dans votre livraison
0.13 cc
Sel*
2.25 cc
Sucre*
0.13 cc
Poivre*
2 cs
Huile*
Instructions
- 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.
- 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.
- 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.
- 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.
