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Shop Jovial Gluten Free & Einkorn Products

Chicken & Bean Enchilada Dip and Einkorn or Gluten Free Baked Chips


Get ready for Super Bowl Sunday with this tasty team of Chicken & Bean Enchilada Dip and Baked Chips—made with many of our favorite jovial products, einkorn or gluten free flour, borlotti beans, crushed tomatoes, and extra virgin olive oil! We love how these chips are flavored, and also how crisp and delicious they are on their own or with our homemade Enchilada Dip.

Chicken & Bean Enchilada Dip

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, combine the flour, chili powder, cumin, and oregano.
  3. Add 2 tablespoons of oil to a medium saucepan on medium heat. Whisk in the flour mixture, cooking for 30 seconds. Slowly add the tomatoes, garlic, and salt, whisking until the sauce is smooth. Simmer on very low heat for 30 minutes, stirring frequently as the sauce thickens. Remove from the heat.
  4. In a deep 10-inch oven-safe skillet, add the remaining one tablespoon of oil, onion, and red pepper. Sauté on medium heat for 3 minutes until the onion begins to soften. Add the beans to the pan and with the back of a large spoon or a potato masher, gently crush half of the beans. Add the chicken and sauce and stir until well combined.
  5. Place the skillet in the oven and bake for 20 minutes until the dip is bubbly. Remove the pan from the oven and sprinkle the cheese evenly over the top.
  6. Garnish with scallions and cilantro and serve.

Baked Einkorn Chips

INGREDIENTS

  • 2 cups (240g ) jovial All-Purpose Einkorn Flour
  • ¼ cup Pecorino Romano cheese, grated 
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon turmeric
  • ⅛ teaspoon ground red pepper
  • ¼ teaspoon fine sea salt, plus more for dusting
  • 3 tablespoons plus 1 teaspoon (45 g) jovial Reserve Blend Extra Virgin Olive Oil
  • ¼ cup plus 2 tablespoons (89 g) water

INSTRUCTIONS

  1. Place a rimmed baking sheet on the center rack of the oven. Preheat the oven to 350°F.
  2. In a medium bowl, combine the flour, cheese, baking powder, spices, and salt. Cut the oil into the flour mixture with a pastry blender or a fork until it the mixture is sandy.  Add the water and mix with a stiff spatula or an Einkorn Kneading Tool until well combined. With your hands, knead the mixture in the bowl to form a soft dough. Divide the dough into 4 equal pieces and cover with plastic wrap to keep moist.
  3. Transfer the first piece to a 14-inch long piece of parchment paper and flatten it into a disc. Using a rolling pin, roll out the dough as thin as you can to a 10 x 12-inch rectangle, lifting it off the paper a few times during rolling. Using a pizza cutter, trim the edges then cut the dough into 2-inch rows vertically and horizontally to form square chips, then cut the squares into a triangle. Return the scraps to the bowl. Dust the surface of the dough very lightly with salt.
  4. Transfer the chips on the paper to the preheated baking sheet and bake for 8 to 10 minutes until the edges begin to brown. Remove the pan from the oven. Carefully, lift up the paper and shake the chips into a large serving bowl. Return the sheet to the oven to warm up and proceed with the remaining pieces of dough, rolling them out one at a time.
  5. Store the chips in an airtight container for up to 3 days.

Note: If you are dairy free, the grated cheese may be omitted. 

Baked Gluten Free Chips 

INGREDIENTS

INSTRUCTIONS

  1. Place a rimmed baking sheet on the center rack of the oven. Preheat the oven to 350°F.
  2. In a medium bowl, combine the flour, cheese, baking powder, spices, and salt. Cut the oil into the flour mixture with a pastry blender or a fork until it the mixture is sandy.  Add the water and mix until well combined. With your hands, knead the mixture in the bowl to form a soft dough. Divide the dough into 4 equal pieces and cover with plastic wrap to keep moist.
  3. Transfer the first piece of dough to a 14-inch long piece of parchment paper and flatten it into a disc. Lightly dust the dough and place another 14-inch piece of parchment on top to help you roll it out. Using a rolling pin, roll out the dough as thin as you can, to a 10 x 12-inch rectangle. Using a pizza cutter, trim the edges then cut the dough into 2-inch rows vertically and horizontally to form square chips, then cut the squares into a triangle. Return the scraps to the bowl. Dust the surface of the dough very lightly with salt.
  4. Transfer the chips on the paper to the preheated baking sheet and bake for 8 to 10 minutes until the edges begin to brown. Remove the pan from the oven. Carefully, lift up the paper and shake the chips into a large serving bowl. Return the sheet to the oven to warm up and proceed with the remaining pieces of dough, rolling them out one at a time.
  5. Store the chips in an airtight container for up to 3 days.

Note: If you are dairy free, the grated cheese may be omitted. 


 

2 Responses to Chicken & Bean Enchilada Dip and Einkorn or Gluten Free Baked Chips

  1. Thank you for this recipe for the chips. As you know finding chips of any kind that are made with the right ingredients is impossible. I cannot wait to try these along with the amazing dip. Thank you.

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