2 large dried chili peppers 1 can (15 oz.) pinto beans, drained, rinsed and mashed 1 can (15 oz.) chili beans 1/2 C. salsa 3 T. chopped fresh cilantro, divided use 1/2 tsp. minced garlic Vegetable oil cooking spray 1/2 C. shredded reduced-fat Monterey Jack cheese (6g fat per ounce) 1/2 C. shredded low-fat cheddar cheese (1.5g fat per ounce) 3 green onions, chopped
Preheat oven to 350 degrees F. Cover chilies with boiling water. Let stand 10 minutes. Drain chilies; remove seeds and chop. In a large mixing bowl, combine chilies, mashed pinto beans, chili beans, salsa, 2 tablespoons chopped cilantro and garlic. Spoon into a deep-dish pie plate or ovenproof 1-quart serving dish that has been sprayed with vegetable oil cooking spray. Sprinkle with cheese. Bake 15-20 minutes or until cheese is melted and mixture is hot. Sprinkle with onions and remaining chopped cilantro. Serve with baked tortilla chips.