This was a happy accident I needed to share. Getting food ready for the playoffs this year, I had a few ingredients on-hand that I wanted to whip into something easy to serve. This dip was just the ticket. It was devoured faster than I thought it would be, and it will most certainly be on the menu for the Super Bowl this year (Go Steelers!).
Chicken and Cheese Dip
Makes 2 cups
2 boneless, skinless chicken breasts
3 cups water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1 can (4 ounces) diced green chiles - undrained
1/2 cup salsa
1 cup shredded cheddar cheese
1. In a small skillet combine chicken, water, cumin, garlic powder and salt. Bring to a boil and reduce heat to low.
2. Cook until chicken is easy to shred, about 45 minutes. If water cooks out, add more, a cup at a time.
3. Remove chicken from water and shred or chop fine. Reserve 1 cup of cooking water. If there is not enough, add water to make 1 cup.
4. Mix chicken with salsa, green chiles, cooking liquid and cheese. Cook over low heat until cheese is completely melted.
5. Serve with corn chips, keep warm or reheat as needed.
Awesome dish right there:D
ReplyDeleteThank you