Chicken Fajita Dip
from Terri’s kitchen
1.5 lbs. chicken breasts
1 green pepper
1 red pepper
1 package fajita mix
1-4 oz. can diced green chilies
1-14.5 oz. can petite diced tomatoes
2-8 oz. packages cream cheese
1 tsp. chipotle chili powder
1 tsp. cumin
1 Tblsp. dried cilantro
2-8 oz. packages of shredded cheese, Mexican blend or cheddar
In a large skillet, sauté chicken in a bit of olive oil. Brown both sides and cook just until juices run clear. Remove from skillet to a plate or cutting board. Slice into thin slices and shred or dice into small pieces.
Add veggies to the pan with oil as needed, sauté until tender.
Put chicken back into the pan with veggies, add fajita mix and any water per package directions.
Add chilies and tomatoes, do not drain. Stir to mix and let it simmer for a minute or two.
Cut cream cheese into chunks and add to mixture, let melt and gently stir to blend.
Stir in other seasonings to your taste, I’ve listed the spices and amounts that I used.
Pour ½ of hot cheese/fajita mixture into a 13X9 baking dish or divide between two 9 inch, deep dish pie plates – so you can serve it hot from the oven early on and save one to serve fresh later!
Sprinkle with half of the shredded cheese. Top with the last half of cheese/fajita mixture.
Sprinkle the rest of the shredded cheese evenly over the top. Bake now or refrigerate.
Just before serving, bake at 350 degrees for about 20 minutes, until cheese is melted and heated through. Serve with your favorite tortilla chips, Fritos Scoops or celery sticks.
~Delicious addition to your collection of snack recipes!
~You are literally making fajitas according to the package directions and adding a few other ingredients to turn them into a fun snack to share with friends. ENJOY!