Jul 14 2026
Restaurants›Santa Fe Mexican Grill - Wilmington›Dip Sampler Recipe

Dip Sampler Recipe

Inspired by Santa Fe Mexican Grill - Wilmington
Time45m
Serves4

Served with chips & flour tortillas queso flameado, Queso Blanco, Fire beans.

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Ingredients

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Queso Flameado

Queso Blanco

Fire Beans

Chips & Flour Tortillas

Method

Queso Flameado

  1. 1

    Cook the Chorizo

    In a medium skillet, cook the chorizo over medium heat until browned and cooked through, about 5-7 minutes. Drain excess fat.

  2. 2

    Melt the Cheese

    In a large oven-safe dish, combine the cooked chorizo, Monterey Jack, and Oaxaca cheese. Place in the oven at 180°C (350°F) until the cheese is melted and bubbly, about 10 minutes.

  3. 3

    Finish and Garnish

    Remove from oven, drizzle with sour cream, and sprinkle fresh cilantro on top. Serve hot.

Queso Blanco

  1. 4

    Combine Ingredients

    In a saucepan over medium heat, combine the White American cheese, milk, diced green chiles, cumin, and salt.

  2. 5

    Melt Cheese

    Stir continuously until the cheese is completely melted and the mixture is smooth, about 5 minutes.

  3. 6

    Serve

    Remove from heat and serve warm in a bowl.

Fire Beans

  1. 7

    Prepare the Base

    In a pan, sauté the diced onion and minced garlic over medium heat until soft, about 4-5 minutes.

  2. 8

    Combine Beans

    Add the black beans and chipotle pepper to the pan. Stir well and cook for another 5 minutes.

  3. 9

    Finish and Serve

    Stir in cilantro and lime juice. Cook for an additional minute and serve warm.

Chips & Flour Tortillas

  1. 10

    Prepare Tortilla Chips

    Serve tortilla chips in a bowl.

  2. 11

    Warm Flour Tortillas

    Warm flour tortillas in a skillet over medium heat for about 30 seconds on each side until soft.

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