CHICKEN MEXICAN DIP - SUPER EASY!
This dip is fantastic and is always a hit at parties! The best part - it is super easy and done in a matter of minutes with very little prep work. Before anyone comments that this is not really a cooking recipe, please trust that I know this is just mixing things together, not really cooking. When you are crunched for time and need something quick, this is a great dip. If you would like to spend hours in the kitchen making "artisan" fare, then choose another recipe! :)
Provided by CarolinaCookingGal
Categories Chicken
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- In a microwavable bowl, microwave the chicken until it is hot (it takes my microwave 1 - 2 minutes).
- When it is hot, shred the chicken with two forks.
- Throw the cream cheese on top of the chicken and microwave on 10 second intervals until the cream cheese is softened and easy to stir.
- Stir in the salsa.
- Stir in the cheese.
- Stir in any additional ingredients that you choose. Optional - onion, black beans, cilantro - whatever you like! I usually use a red onion, but it tastes just as great without it.
- You can serve this hot or cold. I normally use Scoops, since the chicken can break thinner chips.
- This makes a small batch of appetizer portions. Double or triple the recipe if you are feeding a crowd! This dip is always one of the first to go, when I take it to parties.
Nutrition Facts : Calories 203.5, Fat 17.6, SaturatedFat 10.2, Cholesterol 53.7, Sodium 562.5, Carbohydrate 5.8, Fiber 0.7, Sugar 2.5, Protein 6.6
MEXICAN LIME CHICKEN
This gives a new twist to your plain chicken breasts. The longer you marinate it, the better it is, although just 30 minutes will add a lot of flavour.
Provided by Sackville
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix olive oil with coriander, paprika, sugar and the zest of the lime.
- Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.
- When ready to bake, place chicken breasts in a baking dish and place 2 lime slices under the skin of each breast.
- Place garlic and chillies around the chicken and roast for 30-35 minutes at around 375 F or 190 C.
MEXICAN CHICKEN DIP
Sometimes, long after the kids are in bed, I halve this recipe for hubby and myself, and we dip and eat in front of the TV. It's a great way to have dinner every so often.
Provided by evelynathens
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- Butter 13 x 9 inch baking dish.
- Heat oil in medium skillet over medium heat.
- Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
- Add bell pepper and jalapenos and saute until soft, about 4 minutes.
- Transfer to bowl using slotted spoon.
- Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
- Add onion mixture to chicken and stir to combine well.
- Transfer to prepared baking dish.
- Pour salsa over.
- Top with cheeses.
- Cover and bake until cheese melts, about 10 minutes.
- Dollop with sour cream, sprinkle with green onion and serve immediately.
Nutrition Facts : Calories 914.8, Fat 62.5, SaturatedFat 35.4, Cholesterol 232.9, Sodium 1837.8, Carbohydrate 17.2, Fiber 3.9, Sugar 8.1, Protein 72.2
GRILLED MEXICAN LIME CHICKEN
This is the marinade I use for the chicken in my chicken lime taquitos, but it is so wonderful plain, I thought I'd post it separately. You can use any chicken pieces you prefer. This is just wonderful!
Provided by Charmie777
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first all ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill until done.
BAKED CHICKEN TAQUITOS WITH GREEN CHILES AND AVOCADO YOGURT DIP
Transform rotisserie chicken into a crunchy, creamy dinnertime staple with this easy recipe. Avocado, yogurt and lime blend together for a cool and creamy dip.
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
- Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
- Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
- Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
- Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
- Serve warm taquitos with dip.
Nutrition Facts : ServingSize 1 Serving
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