Скачать или смотреть Creamy Fajita Taco Nacho Buffalo Chicken Dip

Mammah!

Seasoning and Sauces available at PolloWang.com

Hot Sauce and Spice at Amazon
https://www.amazon.com/stores/page/A8...

RECIPE
Ingredients:
2 cups cooked chicken breast, diced or shredded
1 tablespoon butter
8 oz (1 block) cream cheese
1/4 cup sour cream
1/4 cup heavy whipping cream
1 cup smoked Gouda cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 cup cheddar cheese, shredded (plus more for topping)
1/4 cup Pollo Wang Buffalo sauce (adjust to taste)
1 packet fajita seasoning mix (or your preferred seasoning
blend)
Corn tortillas for making fresh chips
Cooking oil (such as coconut oil) for frying tortillas
Instructions:
1. Start by cooking the chicken. Season it generously with the
fajita seasoning mix. Heat a pan over medium-high heat and add
a bit of oil. Sear the chicken on both sides until it's cooked
through and has a nice golden color. Once done, remove it from
the pan and set it aside.
2. In the same pan, add the butter, cream cheese, sour cream,
and heavy whipping cream. Stir continuously over medium heat
until the mixture is smooth and creamy.
3. Gradually add in the smoked Gouda, Parmesan, and cheddar
cheeses, stirring until they're completely melted, and the dip is
well combined.
4. Mix in the Pollo Wang Buffalo sauce, adjusting the
quantities to your desired level of spiciness and creaminess.
5. Chop the cooked chicken into bite-sized pieces and fold it into
the cheesy mixture.
6. Preheat your oven to 350°F (175°C).
7. Transfer the creamy Buffalo Ranch and Smoked Gouda
Chicken Dip into a casserole dish. Top it with some additional
shredded cheddar cheese.
8. Bake in the preheated oven for about 20-25 minutes or until
the dip is bubbly and the cheese on top is nicely melted and
golden.
9. While the dip is baking, make your fresh corn tortilla chips.
Cut the tortillas into triangles and fry them in coconut oil until
they're golden brown and crispy. Drain them on paper towels.
10. Once the dip is ready, remove it from the oven, and let it cool
for a few minutes.
11. Serve the creamy Buffalo Ranch and Smoked Gouda Chicken
Dip hot, accompanied by freshly fried corn tortilla chips.