Double-Layered Cheesy Jalapeño Dip

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 10 oz Corn, frozen kernels
  • 6 Jalapeno chiles, large
  • 2 tbsp Oregano, dried
  • 3 bunches Scallions, white and green
  • 1 28-ounce can Tomatoes
  • 1 Tortilla chips and raw vegetables

• Canned Goods

  • 2 16-ounce cans Refried beans

• Condiments

  • 1 16-ounce jar Salsa, green

• Baking & Spices

  • 1/2 tsp Kosher salt

• Dairy

  • 2 3/4 cups Sour cream

• Other

  • 1 pound shredded cheddar cheese or Mexican blend
  • Reynolds® slow cooker liner

Found on reynoldskitchens.com

Description

Ingredients

• 6 large jalapeño chiles
• 3 cups chopped rotisserie chicken
• 10 ounces frozen corn kernels
• 11⁄4 cups sour cream
• 2 tablespoons dried oregano
• 1⁄2 teaspoon kosher salt
• 2 16-ounce cans refried beans
• 3 bunches white and green scallions, chopped
• 1 16-ounce jar green salsa
• 1 28-ounce can diced tomatoes, drained well
• 1 pound shredded cheddar cheese or Mexican blend
• Tortilla chips and raw vegetables, for serving
• Reynolds® Slow Cooker Liner

Directions

• Step 1 Preheat oven to Hi-Broil. Place chilies on a foil-lined baking sheet and broil until skin is blackened, 10–12 minutes, checking often. Step 2 Wrap foil around chilies and let sit 10 minutes. Step 3 Scrape off loose skin and discard most of the seeds. Chop finely. Step 4 Mix together chicken, corn, sour cream, oregano and salt. Step 5 Place a Reynolds® Slow Cooker Liner inside a 5–61⁄2 quart slow cooker bowl as directed on package. Step 6 Using half of each ingredient, layer beans, scallions, sour cream mixture, jalapeños, salsa, tomatoes and cheese. Step 7 Repeat, ending with cheese. Step 8 Cover slow cooker and cook on Low for 3–31⁄2 hours. Use Warm setting to serve. Step 9 Serve with tortilla chips and sliced raw vegetables for dipping.