Name: Hot Bean and Bacon Dip with Air Fryer Tortilla Chips
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: avocado oil cooking spray; 0.5 pound bacon; 0.5 cup chopped onion; 1 (4 ounce) can chopped green chiles (such as Ortega®); 2 cloves garlic, minced; 1 (29 ounce) can pinto beans, undrained; 0.5 cup chicken broth; 1 teaspoon chili powder; 2 tablespoons cream cheese; salt and ground black pepper to taste; 1 cup shredded sharp Cheddar cheese; 1 cup shredded pepper Jack cheese; 12 (6 inch) corn tortillas

Hot Bean and Bacon Dip with Air Fryer Tortilla Chips

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This is a great dip for game day, potlucks, or get-togethers. We serve it with air-fried tortilla chips. Leftovers are great (but you probably won't have any) in a flour tortilla for a bean and cheese burrito, or roll it in a corn tortilla for a quick taco.

Recipe by Yoly

Published on June 23, 2020

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hrs

Servings:

Yield:

16 servings

Jump to Nutrition Facts

Ingredients

avocado oil cooking spray
½ pound bacon
½ cup chopped onion
1 (4 ounce) can chopped green chiles (such as Ortega®)
2 cloves garlic, minced
1 (29 ounce) can pinto beans, undrained
½ cup chicken broth
1 teaspoon chili powder
2 tablespoons cream cheese
salt and ground black pepper to taste
1 cup shredded sharp Cheddar cheese
1 cup shredded pepper Jack cheese
12 (6 inch) corn tortillas

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

Cook's Note:

I have an air fryer oven, which makes it easier since I can see the air frying process.

Nutrition Facts (per serving)

191	Calories
9g	Fat
18g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 191
% Daily Value *
Total Fat 9g	12%
Saturated Fat 5g	23%
Cholesterol 25mg	8%
Sodium 506mg	22%
Total Carbohydrate 18g	7%
Dietary Fiber 4g	14%
Total Sugars 1g
Protein 10g
Vitamin C 6mg	29%
Calcium 149mg	11%
Iron 1mg	7%
Potassium 223mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.