Recipe of the Month:
Mexican Inspired Chicken Dip
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Heat pan on stove with a little olive oil, season chicken breast with salt and pepper and cook ensuring chicken is nicely browned.
Once chicken is cooked, remove from heat and let cool (about 10 minutes). Once cool, using either your hands or knife and fork, shred the all the chicken.
Mix the shredded chicken, cream cheese, green onions, diced tomatoes, jalepeno, garlic, and cilantro. Season with chili powder, cumin, oregano, lime juice and paprika.
Cover, and chill at least 4 hours.
Recommended beverage: Corona well chilled, or any quality Tequila
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To request a Recipe Of The Month, please email us at chefbear@kitcheninspired.com
Ingredients:
- 2 cooked, boneless chicken breasts, finely shredded
2 (8 ounce) packages light cream cheese
3 green onions finely chopped
1 (10 ounce) can diced tomatoes
1 jalepeno de-seeded and finely chopped
1 teaspoon fresh minced garlic, paprika, cumin, chili powder, and oregano
juice of 1/2 lime
1/2 cup chopped cilantro