Combine beans, chilies, half the shredded cheese, and fajita seasoning in a mixing bowl until well blended.
Spread the bean mixture into the bottom of an oven-safe glass dish or stoneware baking dish and top with remaining cheese.
Bake at 350° until hot and bubbly. Serve with tortilla chips.
Notes
NOTE: Nutrition is calculated without the homemade seasoning. Add the following nutrition information if using the Mesquite Fajita Mix:Homemade Fajita Seasoning Nutrition per 1 Tablespoon: Calories: 23kcal Carbohydrates: 5g Sodium: 27mg Sugar: 2g
Tips & Variations:
Substitute black refried beans for the pinto beans. Black beans have a drier, less creamy texture than pintos, so adding a little water or liquid from a jar of salsa to the beans is helpful in dips.
Substitute canned jalapeno or roasted serrano or habanero chile to give the dip a spicy kick. Just make sure the jalapenos are not pickled or in brine as that will affect the flavor.
Substitute hickory or applewood smoked sea salt in the seasoning mix.
Top with Cotija cheese for a delicious finish as the saltiness complements the more mellow cheeses.
Make-ahead — Assemble the dip and place it in the refrigerator for later. Take it out of the fridge to come to room temperature for 20 minutes as you preheat the oven.
Reheat leftovers up by warming under the broiler for 5-10 minutes or pop in the microwave for 2 minutes.