Please wait a bit while
Loanding
Move over cowboy—this takes the Southwestern trend to another level.
Ingredients
- ounces Monterey Jack cheese, shredded (about 2 cups): 8 piece
- cornstarch: 1 Tbsp
- (4 ounces) cream cheese: 0.5 cup (softened)
- fresh cilantro, plus more for garnish (from 1 [2 3/4 ounce] bunch): 0.25 cup (chopped)
- scallions, divided (from 6 medium [3 ounces total] scallions): 1 cup (thinly sliced)
- black beans: 1 can (15 ounce can, drained)
- fire-roasted corn: 1 can (14.75 ounce can, drained)
- hot green Chilis (such as Hatch): 1 can (4 ounce can, chopped)
- thick and chunky salsa (from 1 [16 ounce jar]): 0.33333 cup
- taco seasoning mix: 1 Tbsp
- pickled jalapeño slices, plus more whole slices: 1 Tbsp (for garnish, chopped)
- kosher salt: 0.5 tsp
- tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño Chilis: (for topping, chopped, optional)
- Tortilla chips: (for serving)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Preheat oven to 375°F. Toss Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl. Add cream cheese, cilantro, and 3/4 cup of the scallions to cheese mixture in large bowl; stir until evenly combined. Dotdash Meredith Food Studios
-
Stir in black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños, and salt until combined. Dotdash Meredith Food Studios
-
Spread mixture evenly in an 8-inch cast-iron skillet; top with reserved cheese mixture. Dotdash Meredith Food Studios
-
Bake in preheated oven until cheese is melted and lightly golden in spots, about 20 minutes. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapenos, if using. Serve with tortilla chips. Dotdash Meredith Food Studios
