This Grilled Enchilada Dip is so easy to make with minimal prep work and it’s enough to feed a small crowd! This recipe combines grilled jalapeños, deli American cheese, refried beans, enchilada dip, and cilantro for the perfect, cheesy bite. Grilling the jalapeños is the key to making this recipe extra delicious because it adds a smoky and spicy flavor to the dip.
Make and serve this in a skillet for a fun presentation that goes from the grill straight to the table. Toast tortillas on the grill for the perfect vehicle for a cheesy, spicy bite! You will never think of bean dip the same! This kicks other bean dip recipes’ butts.
- 2 (10-ounce) cans of mild enchilada sauce
- 1 (16-ounce) can of refried beans
- 2 jalapeños
- 1 large bunch of cilantro
- 6 (1-ounce) slices white American cheese
- 1 cup red peppers, diced
- 1 large package of fajita tortillas
Heat grill to medium high heat (350—400 degrees).
Create two heat zones on grill: direct and indirect.
- Direct heat zone: Food placed directly over the fire.
- Indirect heat zone: Food placed adjacent to—not directly over—fire.
Stir refried beans and enchilada sauce in small bowl; set aside.
Grill jalapeños until char marks form on each side.
Meanwhile, add enchilada sauce and refried beans to an iron skillet or metal pie pan. Place skillet on indirect heat side of grill.
Remove jalapeños and allow to cool. Chop jalapeños and add to the bean mixture. Layer cheese on top of dip. Close the lid to the grill and let the cheese melt and become bubbly. While the dip is heating, grill the tortillas on direct heat until they develop char marks on each side.
Using an oven mitt or thick kitchen towel, move the skillet onto a heat resistant surface and allow the dip to cool. Garnish with cilantro and diced red peppers to serve. Grill tortillas after removing the dip from the grill. Remove tortillas; allow to cool. Slice into wedges that can be dunked into the dip like a “skillet nacho.”