Dip - Warm Chicken Fiesta Dip

By á-47

Can use shredded chicken or shredded pork

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tbsp. olive oil
• 1/2 tea. chili powder
• 1/4 tea. salt
• 1/4 tea. pepper
• 1/4 tea. ground cumin
• 1 pkg (8 oz) cream cheese, softened
• 1 can (10 2/4 oz) diced tomatoes and green chiles, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken or shredded pork
• 1 cups (8 oz) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• tortilla or corn chips

Preparation

Step 1

In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. remove from the heat and set aside.

In a large bowl, beat cream cheese until smooth Add the soup, tomatoes and jalapeno. stir in the chicken, 1 cup cheese blend and green pepper mixture. transfer to a greased 7x11" baking dish. Sprinkle with green onion and remaining cheese blend.

Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.