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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 25 |
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I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken. Ingredients:
1 lb boneless skinless chicken breast half, grilled and shredded |
1 (8 ounce) package cream cheese, softened |
1 cup mayonnaise |
1 (8 ounce) package shredded colby-monterey jack cheese or 1 (8 ounce) package mexican blend cheese |
1 (4 ounce) can diced green chili peppers |
1 jalapeno pepper, finely diced |
Directions:
1. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
2. Transfer the chicken mixture to a medium baking dish.
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
4. ***NOTE***I season the chicken with my favorite spices prior to grilling.
5. Fajita seasoning or Montreal seasoning work well.
6. The purchased grilled chicken would save a step, also.
7. I have added more or less jalapeno depending on the tastes of those I will be serving it to.
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