2 14-ounce cans or one 28-ounce can fire roasted diced tomatoes, not drained
1 7-ounce can diced green chilies, drained
2 cups shredded mozzarella cheese
½ cup black olives, drained and sliced
8 ounces cream cheese, softened to room temperature
½ cup scallions (whites sliced) save tops for later
½ cup pickled jalapeno slices, drained (adjust to your taste for heat)
½ cup cilantro, chopped
1 cup mayonnaise
8 ounces jack cheese, shredded and divided
1 cup good quality frozen corn
1 cup black beans, drained
1 sleeve Ritz crackers, crushed
Preheat oven to 350 degrees F.
In a 9×13 casserole dish or baking pan, pour in the diced tomatoes with juice and top with green chilies, shredded mozzarella and black olives.
In the bowl of a stand mixer, add cream cheese, scallion whites, jalapeno slices, cilantro, mayonnaise and half of the jack cheese. Mix to combine and spread out over the first layer.
Spread the corn and beans over that layer.
Mix the Ritz with the remaining jack cheese and the chopped scallion tops and spread over as the last layer.
Bake uncovered for one hour or until hot and bubbly.
Serve with chips or Ritz crackers.
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