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 Summary

10 mins
50 mins
1 hr
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

191 calories; protein 9.6g; carbohydrates 18.1g; fat 9.1g; cholesterol 25.2mg; sodium 505.7mg. Full Nutrition