Chicken Taco Dip

• Gluten free

• Meat

  • 2 Chicken breasts, cooked & diced skinless boneless

• Produce

  • 1 can(s 15 oz black beans
  • 2 cup Corn, fresh
  • 1 Red bell pepper, large
  • 1/2 Red onion

• Condiments

  • 1 can(s Black olives

• Oils & Vinegars

  • 1 tbsp Canola oil

• Snacks

  • 1 bag(s Tortilla chips

• Dairy

  • 8 oz Colby cheese
  • 8 oz Monterey jack cheese

Found on justapinch.com

Description

Ingredients

• 1 Tbsp canola oil
• 2 c fresh corn kernels (cut off the cobb)
• 1 large red bell pepper, seeded, coarsely chopped
• 1/2 red onion, coarsely chopped
• 1 can(s) 15 oz black beans, drained and rinsed
• 1 can(s) black olives, sliced and drained
• 2 cooked & diced chicken breasts, boneless, skinless
• 8 oz colby cheese, shredded (2 cups)
• 8 oz monterey jack cheese, shredded (2 cups)
• 1 bag(s) tortilla chips

Directions

• 1Grill or cook the chicken, using your choice of seasoning. Chop or shred. Set aside. 2Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. (a Pampered Chef product) 3Roast vegetables in 450 F oven, on lowest rack. for 14-16 minutes without stirring, until charred. Remove the stone from the oven. 4Transfer the vegetables back into the original mixing bowl and add the black beans, olives, and chicken. Mix. 5Layer the veg/chicken mixture back onto the stone and top with the shredded cheese. Put stone back in oven and bake for 5-7 minutes or until the cheese is melted. 6Remove from oven and serve with your favorite dipping chips.