I'm a huge fan of queso. HUGE. There are nights when I eat it for dinner. With chips of course. After I've had a salad for lunch. (ha!) So when I saw this doctored up version of queso, I knew I had to try it. I made it for a party and it was a big hit - the little crock pot was dipped clean by the end of the night. This is hardly any more complicated than making "regular" queso and while I still have a place in my heart for that, the chicken and peppers really take it up a notch catapulting this dip into the taste stratosphere. Get some tortilla chips and let's get dippin'!
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Chicken Fajita Dip
3 Tbsp. butter
16 oz. processed American cheese (such as Velveeta)
1 - 10 oz. can diced tomatoes and chiles (such as Rotel)
1 tsp. olive oil
1/4 cup chopped onion
1/2 cup chopped red, orange or green pepper
1 cup chopped cooked chicken
In a small skillet over medium high heat, saute the onion and pepper in olive oil until soft. Set aside. In a medium saucepan, over medium low heat, melt the butter. Cube up the cheese and add it to the saucepan. Cook and stir until cheese is melted. Add tomatoes, peppers, onions and chicken and stir well until combined. Serve with tortilla chips.
This dip would be perfect for the holiday appetizer. Catherine
ReplyDeleteHi Sara,
ReplyDeleteYour Chicken Fajita Dip looks great and just in time for the entertaining season! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you are having a great day!
Come Back Soon!
Miz Helen
Great dip idea... always looking for something a little different. Pinned. Thanks for bringing this by Weekend Bites.
ReplyDelete