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For flour tortillas :<\/strong><\/p>\n 4 cups of all-purpose flour For Cheesy Refried Beans <\/strong>:<\/strong><\/p>\n 2\u00a0tablespoon\u00a0butter<\/p>\n \u00bd\u00a0medium\u00a0onion\u00a0diced<\/p>\n 1\u00a0tablespoon\u00a0garlic\u00a0minced<\/p>\n 1\u00a0jalapeno\u00a0diced<\/p>\n 1\u00a0tablespoon\u00a0chili powder<\/p>\n \u00bd\u00a0tablespoon\u00a0cumin<\/p>\n 2\u00a0(28 ounce) cans\u00a0refried beans<\/p>\n 2\u00a0cups\u00a0cheddar cheese\u00a0shredded<\/p>\n 2\u00a0cups\u00a0Monterey Jack cheese\u00a0shredded<\/p>\n 1\u00a0(15 ounce) can\u00a0chicken broth<\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n For flour tortillas :<\/strong><\/p>\n 1. Mix all dry ingredients For Cheesy Refried Beans <\/strong>:<\/strong><\/p>\n Ingredients: For flour tortillas : 4 cups of all-purpose flour 1 tsp of salt 1tsp of baking powder 1 cup of vegetable shortening 1 cup of warm water For Cheesy Refried Beans : 2\u00a0tablespoon\u00a0butter \u00bd\u00a0medium\u00a0onion\u00a0diced 1\u00a0tablespoon\u00a0garlic\u00a0minced 1\u00a0jalapeno\u00a0diced 1\u00a0tablespoon\u00a0chili powder \u00bd\u00a0tablespoon\u00a0cumin 2\u00a0(28 ounce) cans\u00a0refried beans 2\u00a0cups\u00a0cheddar cheese\u00a0shredded 2\u00a0cups\u00a0Monterey Jack cheese\u00a0shredded 1\u00a0(15 ounce) can\u00a0chicken broth TURN TO […]<\/p>\n","protected":false},"author":1,"featured_media":4840,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n1 tsp of salt
\n1tsp of baking powder
\n1 cup of vegetable shortening
\n1 cup of warm water<\/p>\n<\/p>\nDirections:<\/h2>\n
\n2. Add vegetable shortening and mix well with dry ingredients
\n3. Add warm water until you get a dough consistency
\n4. Let it rest inside a Ziploc bag for at least 1 hour before making them.
\n5. After resting them form small balls and extend and cook on a griddle.
\nTurn when you see bubbles.<\/p>\n\nStove Top<\/h4>\n
Preheat oven to 350\u00b0. Melt butter in a 12-inch oven safe skillet (cast iron works great) over medium-high heat. Add in onion, garlic, and jalapeno. Saute until soft, approximately 5 minutes. Once soft, stir in spices and cook for 30 seconds.<\/div>\nStir in beans, cheddar cheese, and chicken broth. Mix until well combined. Add Monterey Jack cheese to the top and bake for 20-25 minutes, or until the cheese is melted and the beans are warmed through.<\/div>\n<\/div>\n\nSlow Cooker<\/h4>\n
Turn slow cooker on low. Follow directions from step #1, then add mixture to the slow cooker.
\nAlternatively to skillet: Place butter, onion, jalapeno, and garlic in a microwave safe dish. Microwave on high for 2-3 minutes, stirring every 30 seconds. Once soft add the spices in and microwave for 30 more seconds. Add ingredients to slow cooker.<\/div>\nAdd in the beans, cheddar cheese, and \u00bd can of chicken broth. Stir well to combine. Place lid on slow cooker and cook on low for 2-4 hours. After 1 hour, check beans and add additional chicken stock if they are too stiff. Keep in mind that the slow cooker will continue adding moisture as they cook.<\/div>\nAfter 2-4 hours, the cheddar should be melted and the beans should be hot. Remove the lid and place Jack cheese on top. Cover slow cooker insert with a towel before replacing the lid. Then cook for an additional hour on low or 30 minutes on high until the cheese is melted.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"