Nutrition Facts

Serving Size 171 g

(Approx. 6 Servings)

Amount Per Serving

Calories	270	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 690 mg	29%

Total Carbohydrate 34 g	11%

Dietary Fiber 5 g	20%

Sugars 4 g

Protein	12 g

Vitamin A 8%	•	Iron 15%

Vitamin C 15%	•	Calcium 10%

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

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Skillet Jalapeño Popper and Black Bean Dip

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 package Bagel Dots Jalapeño Popper

3 slices thick cut bacon, finely chopped

1/2 cup(s) sweet onion, finely chopped

1 Tsp Central Market Organics Adobo Seasoning

15 Oz black beans (no salt), drained and rinsed

1/2 cup(s) shredded sharp cheddar cheese

6 Oz H-E-B Medium Pico de Gallo

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Instructions

Defrost bagel dots per package directions.

Heat an empty cast iron skillet over medium heat on grill, about 400ºF for 10 minutes.

Add bacon and cook 3 to 4 minutes or until almost crisp.

Add onions and adobo seasoning and cook 5 to 6 minutes until onions are soft and bacon is fully crisp.

Add beans and stir. Close grill lid and heat beans through, about 2 minutes. Mash beans coarsely with a potato masher. Scoop bean mixture into the center of pan and position thawed bagel dots around the outer rim.

Close grill lid and cook for an additional 5 to 6 minutes until bagel dots are toasty brown. Sprinkle with cheddar cheese, pico and serve.

Chef's Note: This recipe can be done on the stove top and finished in a 400ºF oven too. Use the same temperatures and cooking times.