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Chicken Nacho Dip Recipe
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Cooked chicken breast||2 1⁄2 Cup (40 tbs), skinned before cooking and cooked without salt|
|Light beer||1⁄2 Cup (8 tbs)|
|Canned chopped green chilies||4 Ounce, undrained (1 Can)|
|No salt added salsa||1⁄2 Cup (8 tbs) (Commercial)|
|Canned black beans||15 Ounce, drained (1 Can)|
|Crushed garlic||1 Tablespoon|
|Minced cilantro||1⁄2 Cup (8 tbs) (Fresh)|
|Shredded cheddar cheese||9 Ounce (Fat Free)|
|Non-fat sour cream||16 Ounce|
|Diced tomato||1 1⁄2 Cup (24 tbs), seeded|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3404 Calories from Fat 1780
% Daily Value*
Total Fat 199 g306.4%
Saturated Fat 106.1 g530.5%
Trans Fat 0 g
Cholesterol 589.6 mg
Sodium 8367.1 mg348.6%
Total Carbohydrates 212 g70.5%
Dietary Fiber 26.3 g105%
Sugars 13.5 g
Protein 173 g345.3%
Vitamin A 238.9% Vitamin C 155.1%
Calcium 320.6% Iron 67.8%
*Based on a 2000 Calorie diet
Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened.
Remove from heat; stir in salsa.
Mash beans and garlic until smooth; stir in cilantro.
Spread bean mixture in a 10-inch quiche dish.
Spoon chicken mixture evenly over bean mixture; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese.
Top with tomato, green onions, and olives.