Thursday, April 15, 2010

Chicken Enchilada Dip

So, I have a bajillion jalapenos from my Papa's garden and I'm trying to find some more recipes for them!

I've already made the Jalapeno Cheese Grits for Easter.  And I always use them in fresh salsa and pico, but I'm waiting on fresh tomatoes before I make those. I also made a good Jerk Chicken marinade last week with a couple of them, but forgot to blog it.  So I guess I'll have to make it again!  Oh they're also good stuffed with cheese, wrapped in bacon and grilled.  But a few of them burned my mouth!

So if anyone has some ideas to use up jalapenos, send them my way please!

When I was thinking about what I could make with them tonight, this Chicken Enchilada Dip was the first thing that came to my mind.  I think I took it from someone's blog, but I don't remember whose.  So whoever you are, send me an email and I can credit you!

The jalapenos are not too hot in this, they won't burn your mouth.  Promise.  It's all covered in CHEESE to cool it down.  SO GOOD!

Printable Recipe


8 oz. cream cheese
1/2 cup Tabasco spicy mayo (or add a few drops of Tabasco to regular mayo)
16 oz. shredded cheddar cheese
1 can diced green chiles
2-3 jalapenos, finely diced (remove ribs and seeds)
Half a bundle of green onions, chopped (you can sub a red onion too)
1 tsp. of Cajun seasoning
1 tsp. Garlic powder
1 lg. can of all white meat chicken

Mix all ingredients together and spread in a serving dish. I put mine in the oven on 375 for about 30 minutes, just long enough for the cheese to get melty and bubbly! Serve with tortilla chips.

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