- 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.”