Dip "7 layers"

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 6 - 8

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 234, total fat 16 G., saturated fats 7 G., proteins 11 G., carbohydrates 12 G., fiber 5 G., cholesterol 39 mg, sodium 367 mg, sugar 2 G.

With this filling and impressive appetizer, your guests won't go hungry. This Mexican-inspired dip is made with seven distinct layers that work beautifully together. Canned refried beans, pulled pork, homemade tomato salsa, mashed avocado, sour cream, shredded cheese, and finally, jalapeño coleslaw—all layered in a bowl (preferably a clear one so you can see the layers) and served with tortilla chips for scooping up the dip and eating with your hands.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 plum tomatoes
1 jalapeno pod
2 cloves garlic, unpeeled
Half a small white onion, sliced into thick rings
2 cups prepared pulled pork
1/3 cup fresh cilantro leaves + 2 tbsp chopped cilantro
1/2 can of chipotle pepper + 1.5 tsp canned adobo sauce
2 avocados, diced
Juice of 1 lime
1 can (425 g) refried black beans
1 cup sour cream
1.5 cups grated cheddar (about 170 g)
1.5 cups shredded cabbage or coleslaw mix
1 tablespoon chopped pickled jalapeño peppers
Tortilla chips, for dipping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, plum tomatoes, jalapeno pepper, salsa sauce, Avocado, baked beans, lime juice, white cabbage, cheddar cheese, sour cream, cilantro

Cooking the dish according to the recipe:

Prepare the salsa:

Heat a large cast-iron skillet over high heat. Add the tomatoes, jalapeño, and garlic and cook, stirring, until charred, 8-10 minutes. Transfer to a large bowl. Add the onion to the skillet and cook, stirring, until charred, 5 minutes. Add to the bowl with the tomatoes, cover with plastic wrap, and let cool.
Meanwhile, reheat the pulled pork in a saucepan or microwave. Drain any excess liquid and set the pork aside to cool.

Squeeze the tomatoes to remove excess liquid; transfer to a food processor. Peel and skin the jalapeño; remove the seeds to reduce the heat. Add the jalapeño to the food processor. Peel the garlic cloves and add to the food processor along with the onion, cilantro leaves, chipotle peppers, and adobo sauce; pulse until smooth.
In a bowl, mash the avocado with the juice of half a lime and season with salt. Place the refried beans in a two-quart glass bowl or shallow dish. Arrange the pork on top of the beans. Top with salsa, then the mashed avocado. Spread sour cream on the avocado and sprinkle with cheese.
Toss the cabbage with pickled jalapeño, the juice of the remaining lime half, and chopped cilantro; top with the cheese. Serve with tortilla chips.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Party Dishes / Appetizers / Beer snacks / Meat appetizers / Sauces / Dips / / Food Network - recipes / Tex-Mex

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