Thursday, August 27, 2015

Fiesta Chicken Dip

Fiesta Chicken Dip is a simple layered dip featuring creamy salsa chicken that is topped with a fresh corn salsa. It is bursting with flavor and this recipe is so easy to put together. This scoopable party dip is sure to be the star of the show. A great way to use up left over chicken!

Fiesta Chicken Dip is a simple layered dip featuring creamy salsa chicken that is topped with fresh corn salsa. It is bursting with flavor and this recipe is so easy to put together. This scoopable party dip is sure to be the star of the show. A great way to use up left over chicken!

Every year at the end of August I find myself in a conundrum. All the kids are back to school, everyone is already looking to fall. But it is still 100 degrees here in Phoenix. I tend to be looking for something to eat, somewhere in between beach day and game day food and honestly I am craving both. I want hot comforting food and I am also have a hankering for fresh flavors. It is quite the culinary dilemma. haha

The other night when I was trying to figure out what to do with some shredded chicken, I had an epiphany of sorts. Although I really wanted a Mexican chicken dish that is creamy and comforting I also craved something bright and fresh. My corn salsa was the perfect match. I decided to take the two and create a scoopable dinner. I don't know about you, but any food that I can eat with my fingers, is that much better.

The top layer of this dip is a bright fresh corn salsa with jalapeno, bursting with lime flavor. That is served a top a creamy salsa chicken layer. Together they create a mouth watering dip. Perfect for a fun scoopable dinner, bring to the beach or game day.

If you are lucky enough to have left overs you can warm them up together and wrap in a flour tortilla, taco shell or on tostatas. It is amazing served over rice and of course you know I am making some into taquitos (left over taquitos make my world go round).

Cayman Jack Margarita Photo By Chad A Elick The Slow Roasted Italian
When I was making this Fiesta Chicken Dip, I knew immediately that Cayman Jack Margarita's would go superbly with it.  The key lime flavor in Cayman Jack really compliments the creamy salsa chicken layer in this dip and enhances the freshness of the corn salsa layer.

With blue agave nectar, organic key lime and pure cane sugar in this ready-to-serve, hand-crafted margarita it is perfectly sweet and incredibly refreshing. I have to say I was skeptical of a ready-to-serve margarita. But this malt beverage did not disappoint. True authentic ingredients and incredible flavor! 

I am already making plans to incorporate these into our game day menus! Just picture it; crockpot barbacoa, cilantro lime rice, Fiesta Chicken Dip and ready to serve margaritas. Woot! I'm in.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Fiesta Chicken Dip

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 20 Min


1 1/2 cups thawed frozen corn (or a 15 ounce can drained and rinsed)
1/2 small red onion, diced (about 1/4 cup)
1/2 red bell pepper, diced (about 1/4 cup)
2 garlic cloves, minced
1 jalapeno pepper, diced (seeds and veins removed)
1/2 teaspoon kosher salt
1 tablespoon chopped cilantro
juice of 1 lime
12 ounces shredded chicken
1/2 cup your favorite roasted salsa
4 ounces cream cheese

In a medium bowl combine corn, onion, peppers, garlic, cilantro, salt and lime juice. Toss to mix and set aside for the flavors to combine.

Meanwhile: in a medium (microwave safe bowl) or saucepan combine chicken and salsa. Heat on stove top or microwave until hot, add cream cheese. Stir until cream cheese melts into salsa chicken. Continue heating until your chicken mixture is hot.

Smooth salsa chicken into the bottom your serving dish. Use a slotted spoon to transfer the corn salsa on top of the chicken, draining all liquid.

Serve and enjoy!

DONNA'S NOTES: You can prepare the corn salsa up to 3 days ahead and keep in the refrigerator until ready to prepare. Bring the corn mixture to room temperature before topping the salsa chicken and serving.

Rotisserie chicken, shredded or left over chicken works too.

You can substitute 16 ounces of crockpot salsa chicken for the chicken and salsa in this recipe.

This dish is good hot too. You can premake it and bake at 350° for 15-20 minutes until heated through.

TIP: to shred cold left over chicken you can toss it in your stand mixer and mix on low until shredded.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

This is a sponsored conversation written by me on behalf of Cayman Jack. The opinions and text are all mine. Please enjoy responsibly!

2 comments:

  1. Hi Donna

    What brand of roasted salsa did you use in this recipe.

    ReplyDelete

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