This is the perfect “sharing” dip for a family game or movie night!


• 6 large 9” (23 cm) whole wheat tortillas
• 3 Tablespoons (45 ml) olive oil
• 1 can 19 oz (540 ml) red kidney beans, rinsed and drained
• 1 ½ Tablespoons (23 ml) Gourmet du Village Chipotle Burger Seasoning
• 1 plum tomato, diced and drained
• ¼ cup (50 ml) chopped green pepper
• ½ cup (125 ml) corn kernels
• ¾ cup (175 ml) shredded sharp Cheddar
• ¾ cup (175 ml) shredded Monterey Jack

To prepare the chips: preheat oven to 400 F (200 C). Brush the olive oil on both sides of each tortilla and cut them into 8 wedges each. Place the wedges in a single layer on an ungreased cookie sheet and bake until crisp about 10-12 minutes. Set aside.

Set aside ½ cup (125 ml) kidney beans. In a small saucepan, heat the rest of the kidney beans with 1/3 cup (75 ml) water and the chipotle seasoning, cook stirring and breaking up the beans until thickened, about 10 minutes. Transfer to a large bowl and let cool for a few minutes. Preheat oven to 375 F (190 C). Set aside half of the grated cheese for the topping. Add the rest of the cheese, the reserved beans, tomato, pepper and corn to the cooked bean and chipotle mixture, blend well and transfer into a Gourmet du Village Dip Baker, or other ovenproof dish, sprinkle the reserved cheese on top and bake for 20-25 minutes until melted and bubbly. Serve hot with the oven baked tortilla chips. Stay cozy!