Chicken Fajita Nacho Dip

• Vegetarian
• Gluten free

• Produce

  • 1 15 oz can Black beans, low sodium
  • 1/4 cup Cilantro
  • 1/2 cup Jalapenos
  • 1/2 cup Onion and bell pepper
  • 1 14 oz can Tomatoes or fresh diced tomatoes

• Condiments

  • 3 tbsp Texas pete hot sauce

• Snacks

  • 1 Nacho "chips

• Dairy

  • 2 8 oz. blocks Cream cheese
  • 3 cups Mexican-blend shredded cheese
  • 1 cup Monterey jack
  • 1 cup Sour cream

Found on missinformationblog.com

Description

Ingredients

• 2 8 oz. blocks of cream cheese softened
• 1 cup of sour cream
• 1 cup of shredded Monterey Jack
• 1 12.5 oz can of white chicken breast, shredded rotisserie chicken, or leftover shredded chicken breasts.
• 3 tablespoons Texas Pete hot sauce (can use more)
• 1/2 cup each dice onion and bell pepper
• 1 15 oz can low sodium black beans drained and rinsed
• 1 14 oz can diced tomatoes or fresh diced tomatoes
• 1/2 cup sliced jalapenos (optional)
• 3 cups Mexican blend shredded cheese
• 1/4 cup chopped cilantro (optional)
• Nacho Chips

Directions

• Preheat oven to 350 degrees
• With an electric mixer blend cream cheese and sour cream until smooth and fluffy.
• Blend in Monterey jack cheese.
• Spread in the bottom of a 9x13 dish.
• Saute onion and bell pepper in olive oil on low until softened.
• Sprinkle across cream cheese mixture.
• Drain chicken if using canned and sprinkle over onions and peppers.
• Shake 3 tablespoons or more of Texas Pete hot sauce over chicken. (Be generous)
• Drain and wash black beans and scatter them over the chicken.
• Layer on tomatoes and jalapenos.
• Sprinkle with cheese (yes you can use more if you want)
• Bake in the oven for 25 minutes or until cheese is melted and bubbly.
• Chop Cilantro and scatter over the top.
• Serve with tortilla chips.