INGREDIENTS
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Chicken Breast (cut in half lengthwise to make them thin)
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Onion
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Mexican Dipping Cheese (I use the jalapeno flavor) Next to cream cheese at Walmart or use Velveeta Queso Blanco or white American cheese
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6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
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Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)