chicken taco dip
This is a great game time appetizer!
yield
8 -10
cook time
20 Min
method
Bake
Ingredients For chicken taco dip
- COMBINE:
-
1 Tbspcanola oil
-
2 cfresh corn kernels (cut off the cobb)
-
1 lgred bell pepper, seeded, coarsely chopped
-
1/2red onion, coarsely chopped
- ADD:
-
1 can15 oz black beans, drained and rinsed
-
1 canblack olives, sliced and drained
-
2cooked & diced chicken breasts, boneless, skinless
- TOP WITH:
-
8 ozcolby cheese, shredded (2 cups)
-
8 ozmonterey jack cheese, shredded (2 cups)
- SERVE WITH:
-
1 bagtortilla chips
How To Make chicken taco dip
-
1Grill or cook the chicken, using your choice of seasoning. Chop or shred. Set aside.
-
2Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. (a Pampered Chef product)
-
3Roast vegetables in 450 F oven, on lowest rack. for 14-16 minutes without stirring, until charred. Remove the stone from the oven.
-
4Transfer the vegetables back into the original mixing bowl and add the black beans, olives, and chicken. Mix.
-
5Layer the veg/chicken mixture back onto the stone and top with the shredded cheese. Put stone back in oven and bake for 5-7 minutes or until the cheese is melted.
-
6Remove from oven and serve with your favorite dipping chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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