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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is a great dip to have for football parties or to just have to snack on. This is another favorite from my aunt. I've used rotissiere chicken and it adds even more flavor. Hope you enjoy it too! 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:
1. Saute green pepper and onion in olive oil until tender.
2. Add chili powder, salt, pepper and cumin.
3. Cook for a few minutes, remove from heat and set aside.
4. In a separate bowl, beat cream cheese until smooth.
5. Add cream of chicken soup, Rotel and jalapeno pepper.
6. Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
7. Transfer to a greased 11 x 7 pan.
8. Sprinkle with green onion and remaining cup of cheese.
9. Bake uncovered at 350 degrees for 25 - 30 minutes.
10. Serve with Tostito chips.
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