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Cheese and Bean Fundido Dip

Yield – 25/8 oz. servings
INGREDIENTS	OUNCES	STANDARD
Refried Beans – traditional	200.0	25 Cups
Tomato Salsa	37.5	4 1/3 Cups
Cilantro -fresh, destemmed, rough chopped	6.25	12 ½ Cups
Savoldi® Pepper Jack Cheese Shred #100692	25.0	6 ¼ Cups
Jacobo’s® Yellow Cheddar Cheese Shred #143504	25.0	6 ¼ Cups
Items below are for garnish, use as desired
Cilantro- fresh, minced for garnish		pinch
Jalapeno – pickled, hot, sliced for garnish		6 sliced rings
Avocado – fresh, sliced or diced for garnish		3 thin wedges
Onion – Red, diced for garnish		½ Tbsp.
Lime – fresh, wedge for garnish		1 wedge

In a mixing bowl add the refried beans, tomato salsa, chopped cilantro and shredded pepper jack cheese and blend until evenly distributed.
Portion into 8 oz. servings and top with yellow cheddar cheese.
Bake until the bean mixture reaches 145oF and the cheese on top melts.
1. Developer note: If you hold the beans hot for service the mixture can be broiled to melt the cheese only.
Garnish with minced chopped cilantro, pickled jalapeno, avocado slices, red diced onion and wedge of lime. Serve with tortilla chips or a stack of warm flour tortillas.