- Makes: 10 servings
- Yield: 2-1/2 cups
- Prep 25 mins
- Bake 15 mins
finely chopped Vidalia onion, Walla Walla onion or other sweet onion
shredded Mexican blend cheese (3 oz.)
shredded Monterey Jack cheese with jalapeno peppers (1-1/2 oz.)
liquid fajita marinade or Worcestershire sauce
Baked Tortilla Chips (recipe below) or tortilla chips
phyllo shells (optional)
- In bowl, combine mayonnaise, onions, cheeses, Monterey Jack cheese, salsa and fajita marinade; mix well.
- Transfer mixture to an ungreased 9-inch pie plate or 1-quart casserole. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until bubbly around edges. Serve warm with Baked Tortilla Chips. Garnish with lime wedges.
- To serve with tortilla wedges: Cut five 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degree F oven for 10 to 15 minutes, or until lightly browned and crisp.
- To create phyllo cups as pictured: Bake mixture for 10 minutes in a 1-quart casserole. Then spoon 1 tablespoon mixture into each phyllo shell. Bake for 5 more minutes or until heated through and bubbly.
(Fiesta Dip)Servings Per Recipe 10, fiber (g) 0, sodium (mg) 317, chol. (mg) 20, carb. (g) 10, Fat, total (g) 24, cal. (kcal) 276, pro. (g) 5