Cheesy Chicken Nacho Dip

Ingredients

  • 1¼ lbs (575 g) chicken tenderloins
  • 2½ tbsp (37 mL) taco seasoning or Southwestern Seasoning Mix, divided
  • 1 pkg (8 oz./250 g) cream cheese (regular or Neufchatel)
  • 3   green onions
  • ¼ cup (50 mL) loosely packed fresh cilantro leaves
  • 8 oz. (250 g) Colby & Monterey Jack cheese blend (2 cups/500 mL grated), divided
  • 1   medium red bell pepper
  • 8 oz. (250 g) reduced-fat sour cream
  •  Optional: Tortilla chips or fresh vegetables

Directions

  1. Preheat the oven to 450°F (230°C). Evenly arrange the chicken tenderloins on the Large Bar Pan. Sprinkle with 1 tbsp (15 mL) of the seasoning. Bake for 13–15 minutes, or until the internal temperature reaches 165°F (74°C).

  2. Meanwhile, add the cream cheese and the remaining seasoning to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 30–60 seconds, or until the cream cheese is softened. Mix well with the Small Mix ‘N Scraper®.

  3. Use the 5" (13-cm) Santoku Knife to cut the green onions into pieces. Process the onions and cilantro in the Manual Food Processor until finely chopped. Add half to the batter bowl and set the remainder aside for topping.

  4. Use the Microplane® Adjustable Coarse Grater to grate the cheese. Add half to the batter bowl and set the remainder aside.

  5. Cut off the top of the bell pepper and remove the seeds and veins. Cut the pepper into chunks and add them to the processor. Process until coarsely chopped. Add the bell pepper and sour cream to the batter bowl and mix well.

  6. Remove the pan from the oven and set the chicken aside. Transfer the cream cheese mixture to the pan and spread evenly. Add the chicken to a clea n batter bowl and coarsely chop with the Salad Chopper.

  7. Top the cream cheese mixture with the chicken, mixing and spreading evenly. Sprinkle evenly with the remaining cheese and return to the oven for 4–5 minutes, or until the cheese is melted and bubbly. Remove the pan from the oven and top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables, if desired.

Yield:

  • 32  servings of about 2 tbsp/30 mL 

Nutrients per serving:

Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 1 g, Fiber 0 g, Protein 7 g
 

 

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