Hot Bean and Bacon Dip with Air Fryer Tortilla Chips

Hot Bean and Bacon Dip with Air Fryer Tortilla Chips

Get your Super Bowl snack on with tortilla chips made in the air fryer, served with a cheesy pinto bean and bacon dip.

Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
191 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
Hot Bean and Bacon Dip with Air Fryer Tortilla Chips

Ingredients

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

Categories

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