Eat Your Heart(burn) Out, Chi Chi's

by Christy

I like my salsa hot, my chicken wings volcanic, and I need a back-up supply of chili powder when making chili because I can never seem to get it spicy enough. My sister, Carrie, introduced me to the fine art of tempering the spicy with something to cut the heat. She learned to cook a few Indian dishes in college from a Bengali friend. One of those spicy Indian dishes is paired with plain yogurt to cut the heat. The pairing I’m offering here is of a different ethnic persuasion, but the concept remains: spicy bean dip and fresh guacamole.

I don’t remember the first time I had the bean dip; it just kind of always was. It’s there in the repertoire of dishes you don’t need a recipe for because you’ve watched your mom make it so many times. I used to relish neighborhood happy hours because this dish was sure to make an appearance. I do remember trying guacamole for the first time; I was in Phoenix, and after much prodding from Carrie, I took the plunge. Despite all appearances (if that’s your hang-up) this dip is one of my favorites now. I’ve learned to be suspect of various restaurant-grade guacamoles. Fresh is best!

Bean Dip Recipe

Ingredients:

2 15 oz. cans of refried beans (I prefer the kind with the green chilies in them)

1 16 oz. jar of salsa

1 8 oz. can of black olives, sliced

1 block of jalapeno cheese, grated

1/2 block of mozzarella cheese, grated

Directions:

Preheat your oven to 350 degrees, and lightly grease or spray your 9 x 13 pan.

Spread the refried beans in the bottom of the pan, and pour the salsa over the beans.

Sprinkle the sliced black olives over the salsa, and cover it all with your grated cheese.

Pop it in the oven and bake it for about 20 minutes.

Let it cool a moment, and then serve. This is a great traveling dish if you need to bring an appetizer to a party: throw all the ingredients together, cover it, transport it with ease, and heat it up when you get there.

Guacamole Recipe

Ingredients:

2 tsp. of butter

2 tsp. of olive oil

3 cirano chilies

1 onion

3 ripe avocadoes

1 1/2 Tbsp. of fresh lemon juice

1/2 cup of chopped cilantro

1/2 tsp. of garlic salt

salt to taste

Directions:

Dice the onion. Remove the stems from the chilies and cut them in half the long way. Remove the seeds. Sautee the onion and chilies in butter and olive oil for 3-5 minutes.

Add lemon and garlic salt, and then remove from heat. Chop up the chilies.

Here’s a little tip for de-pitting your avocados: Insert your knife into the avocado, stopping at the pit. Run your knife around the avocado so it’s cut in half and only the pit is holding it together. Twist the two halves in opposite directions, and lift. With the half that still has the pit in it still in your hand, hit the pit with the knife blade, twist, and the pit should be removed from the avocado cleanly and easily. Using a spoon, scoop all the meat of the avocado out of the skin.

Mash the avocado, and then mix in your chilies, onion, and cilantro. Add salt to taste. Serve your guacamole soon… fresh is best. If you make it too far in advance, the dip will brown, much like cut apples or bananas. (This recipe adapted from the Nuevo TexMex cookbook mentioned in the web links section.)

Serve both dishes with your favorite tortilla chips (blue corn and Tostitos brand Lime chips are two of my favorites), some extra salsa, and sour cream. Crunch!

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