chicken taco dip
This is a great game time appetizer!
prep time
cook time
20 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- COMBINE:
- 1 tablespoon canola oil
- 2 cups fresh corn kernels (cut off the cobb)
- 1 large red bell pepper, seeded, coarsely chopped
- 1/2 - red onion, coarsely chopped
- ADD:
- 1 can 15 oz black beans, drained and rinsed
- 1 can black olives, sliced and drained
- 2 - cooked & diced chicken breasts, boneless, skinless
- TOP WITH:
- 8 ounces colby cheese, shredded (2 cups)
- 8 ounces monterey jack cheese, shredded (2 cups)
- SERVE WITH:
- 1 bag tortilla chips
How To Make chicken taco dip
-
Step 1Grill or cook the chicken, using your choice of seasoning. Chop or shred. Set aside.
-
Step 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)
-
Step 3Roast vegetables in 450 F oven, on lowest rack. for 14-16 minutes without stirring, until charred. Remove the stone from the oven.
-
Step 4Transfer the vegetables back into the original mixing bowl and add the black beans, olives, and chicken. Mix.
-
Step 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.
-
Step 6Remove from oven and serve with your favorite dipping chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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