Warm and Spicy Chorizo Bean Dip with Plantain Chips

Warm and Spicy Chorizo Bean Dip with Plantain Chips
Warm and Spicy Chorizo Bean Dip with Plantain Chips

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  • About this Recipe
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1 can (16 oz.)

GOYA® Refried Pinto Beans – Traditional

1 pkg. (3.5 oz.)

GOYA® Chorizo, chopped

1 can (4 oz.)

GOYA® Diced Green Chiles, drained well

1 can (14.5 oz.)

GOYA® Diced Tomatoes, drained well

2 tbsp.

GOYA® Hot Sauce - Salsa Picante


large scallions, chopped, plus additional for garnish

½ cup

chopped cilantro, plus additional for garnish

2 cups

shredded Mexican 4-cheese blend, divided

1 bag (5 oz.)

GOYA® Plantain Chips - Original


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Step 1

Heat oven to 350°F. In medium bowl, stir together beans, chorizo, chiles, tomatoes, hot sauce, cumin, scallions, cilantro and 1 cup cheese. 

Step 2

Spread bean mixture evenly in 9” shallow (1-quart) baking dish. Sprinkle with remaining cheese.

Step 3

Bake, uncovered, until bubbling and heated through, about 25 minutes. Let sit 10 minutes before serving. Garnish with scallions and cilantro. Serve with plantain chips.


Skillet-Buddies Bean Dip:  Prepare bean mixture as directed; spoon and spread into four 5” mini-cast iron skillets (or shallow 1-cup ramekins). Top with cheese and bake, uncovered, 15 minutes; then follow remaining directions as listed above in Step #3. Each skillet serves two.

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