Bold black beans and cheesy pepper jack are a match made in dipping heaven. Everyone loves this easy cheesy black bean queso!
There’s a burrito barn in Wilmington that has the most ridiculous black bean queso ever. It was getting to the point where I was starting to fantasize about driving two hours just to quell the craving. In traffic. With. A. Toddler.
3/4 cup tomatillo salsa verde
15 oz [1 can] vegetarian refried black beans
8 oz cream cheese
1/4 tsp cayenne pepper
1/8 tsp salt
8 oz pepper jack cheese, freshly grated, plus a few extra ounces for topping
1 oz grated mozzarella, for topping
1/4 tsp red pepper flakes for topping [deliciously spicy + optional!]
1/4 tsp dried parsley for topping
tortilla chips and veggies for dipping
- Step 1
Pre-heat oven to 350 degrees F. Take out pepper jack cheese and cream cheese ahead of time and allow to soften.
- Step 2
Next combine your beans and green salsa in a well-seasoned cast iron skillet and bring to medium heat on your stove top, stirring frequently.
- Step 3
Add softened cream cheese, salt, and cayenne pepper, and mix thoroughly.
- Step 4
Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate.
- Step 5
Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
- Step 6
To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so [keep an eye on it to prevent burning]
- Step 7
Dig in right away and store leftovers for up to 4 days in a covered bowl. May be reheated in the oven or microwave. Enjoy!