Chicken Fiesta Dip
photo by lolliemom
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 pan
ingredients
- 1 medium green pepper, finely chopped
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cumin
- 8 ounces cream cheese, softened
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can Rotel Tomatoes, undrained
- 1 jalapeno pepper, finely chopped
- 4 cups cooked chicken, shredded
- 2 cups shredded Mexican blend cheese
- 1 green onion, finely sliced
directions
- Saute green pepper and onion in olive oil until tender.
- Add chili powder, salt, pepper and cumin.
- Cook for a few minutes, remove from heat and set aside.
- In a separate bowl, beat cream cheese until smooth.
- Add cream of chicken soup, Rotel and jalapeno pepper.
- Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
- Transfer to a greased 11 x 7 pan.
- Sprinkle with green onion and remaining cup of cheese.
- Bake uncovered at 350 degrees for 25 - 30 minutes.
- Serve with Tostito chips.
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