Chipotle Chicken Nacho Dip
I feel fall. Maybe you do, too. It’s a teeny bit cooler, the days are a bit shorter, and if you stop long enough to notice you can see a few leaves here and there getting ready to put on a show. Summer is winding down.
If you have kids at home, this last week is precious. Spend a little extra time together. Plan something you enjoy. Here’s an easy meal idea to help you nudge back into the fall routine. Whether you make this for game day, or need something to cozy up with for the weekend Netflix marathon, a dip is a fun thing to do. Set everything out and serve it right in the baking dish. It might be the only way you can get your kids to eat vegetables. (Hint: don’t put the chips out right away.)
This Chipotle Chicken Nacho Dip is from the Pampered Chef website. Make this in their large bar pan, if you happen to have one, but if not, a 9-by-13 casserole dish will work nicely. Try this: cut the chicken using a pizza cutter. If you’re using the bar pan, you can cut the chicken right on it. Let kids help. They can measure and mix the spices, add the ingredients to the bowl and stir them, spread the cheese mixture in the pan and sprinkle the cheese on top. They can use the pizza cutter, too, if you feel that it’s safe.
This hit the fun button in our house. Hope it does in yours, too.
Chipotle Chicken Nacho Dip
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground chipotle pepper or chipotle powder
- 1 pound chicken tenders
- 1 package (8 ounce) cream cheese
- 3 green onions
- 1/4 cup fresh cilantro leaves
- 8 ounces Colby and Monterey Jack cheese blend (2 cups grated), divided
- 1 medium red bell pepper
- 1 container (8 ounce) reduced-fat sour cream
- tortilla chips and assorted fresh-cut vegetables
Preheat oven to 450º F. Combine garlic powder, smoked paprika, and chipotle pepper in a small bowl and stir together. Arrange chicken tenders evenly on large bar pan or 9-by-13 casserole dish. Sprinkle chicken tenders with half of the spice mix. Bake for 13-15 minutes, or until internal temperature measures 165º F.
Meanwhile, add cream cheese and remaining spice mix to a 2 quart microwave safe glass bowl. Microwave on high power, 30-60 seconds or until cream cheese is softened; mix well. Finely chop green onions and cilantro; add half to cream cheese and reserve remaining for topping. Add 1 cup shredded cheese to bowl and stir. Slice bell pepper, removing seeds, then dice. Add diced bell pepper and sour cream to bowl and mix well.
Remove chicken from oven and use a pizza cutter to cut into bite-size chunks. Return to baking dish, then top chicken with cream cheese mixture, using a spatula to mix and spread evenly. Sprinkle top with remaining cheese and return to oven for 4-5 minutes or until cheese is melted and bubbly. Remove from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips and fresh vegetables.