MEXICAN QUESO FRUOLES DIP
1 (15-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) package jalapeno Monterey Jack cheese, shredded
Tortilla chips
Combine refried beans and cream cheese with an electric mixer. Spread in an 8-inch round Pyrex dish. Sprinkle shredded cheese on top. Bake at 350 degrees for 20 to 25 minutes, until cheese is melted. Serve with tortilla chips.
About Chef Noah
Noah was born in the village of Barnesville, Lawrence County, Tennessee in 1926. His parents were George and Rettie Belew. He was the fifth of six children born to his parents - four males and two females. Noah is the last living member of his Tennessee family.
His parents were farmers. They owned a rocky-hilly farm of about 75 acres adjacent to Saw Creek in Barnesville. Their farm's working tools were mules, plows, wagons, hoes, etc. This was before tractors, and even if tractors were available, they could not have been used on the hills where the Belews farmed.
Noah has come a long way since the days when he lived on the family farm. Today instead of pushing a plow, he cruises the Florida Gulf Coast, steering his shiny 21st Century Lincoln TownCar during the week and his Mercedes-Benz on weekends. He grows older and wiser, but he continues to be young-at-heart.
