Get Ready For Game Day with PACE
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Get Ready For Game Day with PACE®

Author Veg Life Staff

Ingredients

  • FOR THE 4 INGREDIENT SLIDERS: makes about 12 sliders
  • 1/4 C PACE® Chunky Mild Salsa
  • 1/2 C Canned Chili Beans Pinto beans in a mild chili sauce, drained of most juices
  • 1/2 C Tortilla Chips processed into crumbs in the food processor
  • 1 Tbl Cream Cheese softened slightly
  • *
  • FOR SERVING THE 4 INGREDIENT SLIDERS:
  • Diced Tomato
  • Corn
  • Red Onion
  • Lettuce
  • Slider Rolls
  • Shredded Mexican Cheese
  • *
  • FOR THE AVOCADO MAYO:
  • 1/4 C Tbl Mayonnaise or vegan Mayonnaise
  • 2 Tbl Mashed Avocado or you can use a prepared Guacamole as well
  • _________________________________________________________________________________
  • FOR THE HOT CHILI BEAN & CHEESE DIP makes 1 standard pie plate serving
  • 8 oz . Cream Cheese or vegan Cream Cheese
  • about 1/2 C of PACE® Chunky Mild Salsa
  • 1 can Chili Beans 15 oz., pinto beans in a light chili sauce or you can use your favorite beans
  • 1/4 C Corn frozen and defrosted is fine
  • 1/4 Tomatoes diced
  • 2 Tbl Red Onion diced
  • 1/3 C Shredded Mexican Cheese
  • Tortilla Chips for serving

Instructions

  • TO MAKE THE 4 INGREDIENT SLIDERS:
  • Drain the chili beans and mash roughly with a fork, leaving some whole pieces.
  • In a food processor, add the tortilla chip and process until the texture of bread crumbs. Add to the beans along with the cream cheese and salsa.
  • Mix until combined.
  • Preheat a saute pan over medium high heat and add 1 Tbl of oil.
  • Using a small scoop, portion the bean mixture and shape each into a patty.
  • Cook until the first side gets slightly golden. Flip and repeat. Do not overcook.
  • Cut a slider roll in half and spread some of the avocado mayo mixture onto each half.
  • Place some lettuce, if desired.
  • Add your slider and top with a diced tomatoes, corn and red onion. Finish with a sprinkling of shredded Mexican cheese.
  • _________________________________________________________________________________
  • TO MAKE THE HOT CHILI BEAN & CHEESE DIP:
  • Preheat your oven to 350 degrees.
  • Spread the softened cream cheese into the bottom of the baking dish.
  • Next add the salsa followed by the chili beans.
  • Bake until bubbly and golden.
  • Now add your corn, tomatoes and red onions. Top with shredded cheese.
  • Bake just until the cheese melts and serve with your favorite tortilla chips and a dollop of that avocado mayonnaise.