Mexican Buffalo Chicken Dip

Mexican Buffalo Chicken Dip

Made this easy and, according to Bob, yummy dip for a neighborhood party the other night.  The recipe comes from “Damn Delicious”.  It must have been yummy because when I went to pick up my dishes, it was almost totally gone, there was just a tiny scoop left for Bob to try and I even doubled the recipe to a 9 x 13″ pan.

1 tablespoon olive oil

1 boneless, skinless chicken breast, cut crosswise in half (I skipped the olive oil and used 2 cans of chicken to make my life easier!)

salt and pepper

1 cup Frank’s RedHot Original Cayenne Pepper

1 (16 oz) can black refried beans

4 oz cream cheese, cubed

1 cup shredded Mexican blend cheese

2 tablespoons sour cream

1 avocado, halved, seeded, peeled and sliced

2 tablespoons chopped fresh cilantro leaves

(I skipped the sour cream, avocado and cilantro and topped mine with 3 chopped tomatoes and 1 bunch chopped green onions)

1  Preheat oven to 400.  Lightly coat 8 x 8″ baking dish with cooking spray (or 9 x 13″ if you are doubling).

2  Heat olive oil in medium skillet over medium high heat.  Season chicken with salt and pepper.  Put chicken in skillet and cook, flipping once, until cooked through, 3 – 4 minutes per side.  Let cool before shredding and combing with Frank’s RedHot.  (Or use 1 – 2 cans of chicken, drain, flake with fork and stir in Frank’s.)

3  Reheat refried beans according to package directions.  Spread beans in even layer on bottom of baking dish.  Without stirring, top with cubes of cream cheese.  Spread chicken mixture over top and sprinkle with cheese.

4  Bake until bubbly, 15 – 18 minutes.

5  Garnish as desired.

3 thoughts on “Mexican Buffalo Chicken Dip

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