Fried Potato Salsa

This rich and comforting dip transforms simple pinto beans into a luxurious, cheesy treat. The base is a smooth mixture of mashed beans, evaporated milk, and melted shortening, creating a velvety texture that is both hearty and indulgent. The flavor profile is deeply savory with a sharp kick from the shredded cheddar cheese. Just before serving, the dip is quickly fried in hot fat, giving it a unique, crispy exterior while keeping the inside warm and creamy. It pairs perfectly with tortilla chips or fresh vegetables, making it an excellent choice for casual gatherings, game day snacks, or a quick weeknight appetizer. The addition of Salsa De Chile Colorado adds a touch of smoky heat that balances the richness of the cheese and beans.

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 1049.2

Dietary: Gluten-free, Vegetarian

Description

This rich and comforting dip transforms simple pinto beans into a luxurious, cheesy treat. The base is a smooth mixture of mashed beans, evaporated milk, and melted shortening, creating a velvety texture that is both hearty and indulgent. The flavor profile is deeply savory with a sharp kick from the shredded cheddar cheese. Just before serving, the dip is quickly fried in hot fat, giving it a unique, crispy exterior while keeping the inside warm and creamy. It pairs perfectly with tortilla chips or fresh vegetables, making it an excellent choice for casual gatherings, game day snacks, or a quick weeknight appetizer. The addition of Salsa De Chile Colorado adds a touch of smoky heat that balances the richness of the cheese and beans.

Ingredients

4 cups Pinto beans -- cooked and mashed
12 ounces Evaporated milk
2 tablespoons Shortening -- melted
1/2 pound Cheddar cheese -- shredded
Salsa De Chile Colorado

Directions

1
In a large skillet over medium-low heat, melt the shortening.
2
Add the mashed pinto beans to the skillet and stir to coat evenly with the fat.
3
Pour in the evaporated milk and stir continuously until the mixture is smooth and heated through.
4
Reduce heat to low and cook for 5 minutes, stirring frequently to prevent sticking.
5
Increase heat to high and add 2 tablespoons of fresh smoking-hot fat (oil or shortening) to the skillet.
6
Stir in the shredded cheddar cheese and a generous amount of Salsa De Chile Colorado.
7
Fry the mixture briskly for 1-2 minutes, stirring constantly until the dip is crispy and well-combined.
8
Serve immediately while hot and crispy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1049.2kcal

% Daily Value *
Total Fat 50.2g78%
Saturated Fat 28.2g141%
Cholesterol 130.0mg44%
Sodium 766.4mg32%
Total Carbohydrate 100.3g34%
Dietary Fiber 22.0g88%
Sugars 36.7g
Protein 58.8g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the beans are well-mashed before cooking to avoid lumps.

"Frying" the dip at the end creates a unique crispy texture; do not skip this step for the authentic experience.

Adjust the amount of Salsa De Chile Colorado to your preferred level of heat.

Serve immediately with tortilla chips, fresh vegetable sticks, or warm tortillas.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess, though the crispy texture will be lost.

You can substitute the shortening with vegetable oil or lard if preferred.

Keywords: bean dip, pinto beans, cheddar cheese, mexican dip, fried dip, vegetarian, party food, appetizer, cheesy, creamy, salsa, chile colorado, snack, tortilla chips, easy recipe, comfort food, game day, mashed beans, evaporated milk, savory, quick dinner

Read it online: https://www.chefs-mate.com/recipe/fried-potato-salsa/