Zutaten für Chicken Fiesta Dip
- 1 medium green bell pepper, chopped
- 1/2 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 8 ounces cream cheese, softened
- 10.75 ounces can cream of chicken soup
- 10 ounces can Rotel diced tomatoes and green chilies, undrained
- 1-2 finely chopped jalapeno peppers (adjust to taste)
- 2 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, divided
- 1/4 cup chopped green onions
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Zubereitung von Chicken Fiesta Dip
- Saute 1 medium green bell pepper and 1/2 medium onion, chopped, in 2 tablespoons olive oil until softened (about 5 minutes).
- Stir in 1 tablespoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon cumin.
- Cook for 2 minutes, then remove from heat and set aside.
- In a large bowl, beat 8 ounces cream cheese until smooth.
- Add 10.75 ounces can cream of chicken soup, 10 ounces can Rotel diced tomatoes and green chilies (undrained), and 1-2 finely chopped jalapeno peppers (adjust to taste).
- Stir in 2 cups cooked chicken, shredded (rotisserie chicken recommended!), 1 cup Mexican blend cheese, and the sauteed green pepper mixture.
- Transfer to a greased 11x7 inch baking dish.
- Sprinkle with 1/4 cup chopped green onions and the remaining 1 cup Mexican blend cheese.
- Bake uncovered at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.
- Serve immediately with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
328 g
Sugar
118g
Fat
555g
Carbs
23g
