Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (4 oz) diced green chiles
  • 1.5 cups salsa verde
  • 4 oz cream cheese, softened
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 8-10 corn tortillas, cut into 1-inch strips
  • 2 cups shredded Mexican blend cheese
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and jalapeño, sautéing until the onion becomes translucent and fragrant.
  2. Stir in the minced garlic and sauté for 60 seconds until fragrant.
  3. Stir in the white beans, corn, and diced green chiles. Sprinkle in the cumin and smoked paprika, stirring until the spices coat the vegetables.
  4. Pour in the salsa verde and stir in the softened cream cheese. Continue to stir over medium-low heat until the cream cheese has fully emulsified into a velvety sauce.
  5. Fold in the corn tortilla strips, ensuring every piece is submerged in the sauce, and spread the mixture evenly across the pan.
  6. Top with a layer of shredded cheese. Transfer the skillet to a preheated broiler for 3–5 minutes, or until the cheese is bubbling and golden-brown.
  7. Remove from heat and garnish with fresh cilantro.