Just a quick and easy recipe for the next time you want to serve your guests something crazy cheesy and nacho like, without making the nachos.
Chicken Nacho Dip
Serves a crowd
- 1 pound of boneless, skinless chicken tenderloins
- 12 ounces cream cheese
- 6-8 slices of white American cheese, such as Land O Lakes
- 1 tomato, chopped
- 1 can of low sodium black beans, drained and rinsed
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 2 tsp onion powder
- 1/2 tsp kosher salt
- 4 scallions chopped, separated
In a sauté pan over medium heat, cook the chicken tenders in either a little olive oil or use non stick spray. Season with kosher salt. Cook about 3 min per side. Let cool, and chop. Set aside.
In the same sauté pan, melt 12 ounces of cream cheese over low heat. Add in 6-8 slices of American cheese. Stir until melted and combined. Then, stir in a tablespoon of ground cumin, a tablespoon of chili powder, and a couple teaspoons of onion powder. Next, toss in 1 chopped tomato, 3 chopped scallions, 1 can of drained and rinsed low sodium black beans, as well as the chopped chicken.
Stir until combined, pour into your serving vessel, and sprinkle with a the last of the scallions. I like to use my Pyrex since there is a lid that makes it super easy for me to transfer to other people’s homes! Serve with tortilla chips, because, after all, this is chicken nacho dip. WARNING: pairs extremely well with margaritas and you may get hooked!