Mexican Slop
A creamy, cheesy Mexican-inspired dip layered with chili, green chilies, and Monterey Jack cheese, perfect for parties, game days, or casual gatherings with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Soften the cream cheese.
- Spread the softened cream cheese evenly in a 9 x 14-inch baking dish to cover the bottom.
- Layer the chili with beans over the cream cheese.
- Sprinkle chopped green chilies on top of the chili layer.
- Spread a generous layer of shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 20 minutes or until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the cream cheese layer. If you prefer a spicier kick, incorporate diced jalapeños or use spicy chili. You can substitute the Monterey Jack cheese with pepper jack for added flavor or a blend of cheeses to enhance complexity. This dish is perfect for gatherings and pairs well with other Mexican recipes.
Serving Suggestions
Serve this Mexican Slop with tortilla chips, warm tortillas, or over rice for a heartier meal. It’s perfect as a dip or a main dish at parties. Consider pairing it with a refreshing salad or guacamole for a complete meal. This dish also pairs beautifully with Auntie Judy'S Famous Mexican Dip for an exciting appetizer spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, but keep an eye on it to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Slop contains roughly 277 calories, with 11g protein, 18g carbohydrates, and 19g fat. It is an excellent source of protein (23% of the Daily Value), iron (23% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the layers in advance and store the assembled dish in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time.
Is there a vegetarian option for this recipe?
Certainly! You can make a vegetarian version by using meatless chili or a bean chili without meat. Just ensure that all ingredients, including the chili and cheese, are vegetarian-friendly. This way, you can enjoy a delicious, meat-free variant of this Mexican classic.
Can I freeze this dish?
Yes, you can freeze Mexican Slop before baking. Assemble the dish and cover it tightly with foil or plastic wrap. It will keep well in the freezer for up to 2 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed. This is a great way to have a ready meal on hand!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).