Mexican Lasagna Dip with Queso Cheese Bread
This Mexican style lasagna dip is a twist on the Italian version. Served with a queso cheese bread these recipes are tailgate winners.
Ingredients
Mexican Lasagna Dip
- ½ pound loose fresh Mexican chorizo 2 links, casing removed
- 1 (16 oz.) jar Desert Pepper Cantina Salsa
- ½ cup Desert Pepper Chile Con Queso
- ½ cup ricotta cheese
- 1 ½ cups small dice mozzarella cheese
- ¼ cups grated parmesan cheese
- Fresh cilantro for garnish
Queso Cheese Bread
- ⅔ cup Desert Pepper Chile Con Queso
- 1 egg
- ¼ cup canola oil
- 1 tablespoon water
- 1 ½ cups tapioca starch
- ½ cup small dice ¼-inch mozzarella
Instructions
Mexican Lasagna Dip
- Heat oven to 400F. Lightly spray 2 (12 wells) mini muffin pans with no-stick baking spray.
- Brown chorizo in a 10-inch cast iron skillet over medium-high heat. Stir in salsa; simmer for 5 minutes. Turn off the heat.
- Drop dollops of chile con queso and ricotta evenly over salsa mixture. Sprinkle mozzarella and parmesan on top.
- Bake for 20 minutes or until bubbly and cheese is golden brown on top. Serve with Queso Cheese Bread
- Meanwhile, prepare Queso bread.
Queso Cheese Bread
- Combine all ingredients except the mozzarella in a blender. Blend for 30 seconds or until well mixed. Scrape down sides of the blender jar, if needed, and blend again.
- Pour mixture into a bowl. Fold in the mozzarella.
- Divide batter among prepared muffin tins.
- Bake at 400F. for 12 to 15 minutes or until puffed and golden brown.
- Serve warm with Mexican Lasagna Dip.
Notes
Feel free to substitute Monterey Jack for the mozzarella and cotija for the parmesan for a deeper Mexican experience.
Nutrition
Calories: 276kcalCarbohydrates: 17gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 55mgSodium: 697mgPotassium: 97mgFiber: 0.3gSugar: 2gVitamin A: 425IUVitamin C: 0.1mgCalcium: 297mgIron: 1mg
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