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Cook Time

5 minutes


3- 4


Cheesy Chicken & Bean Dip with Organic Salsa Chipotle

Stephanie @thisisavocado


  • 2 tbsp evoo
  • 1 c cooked, shredded and roughly chopped chicken breast
  • 2 cans mashed, refried pinto beans
  • 1/2 Jar Mi Rancho’s Organic Salsa Chipotle
  • 1 c finely shredded pepper jack cheese
  • To serve – Mi Rancho’s organic 7th Street Chips


Warm through the evoo in a saucepan over medium heat and pan fry the shredded chicken until just browned, about 2-3 minutes.

Then, add the mashed pinto beans and salsa, and thoroughly combine them with the chicken.

Allow this to completely heat through for about 2 minutes, then add the cheese.

Mix until the cheese is combined and melted.

Serve immediately with Mi Rancho’s Organic Corn Tortilla Chips and enjoy!

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