Happy Monday before SEC Football everyone!!!!!
Anyone who knows Nancy & I, knows that we are slightly obsessed with College Football - More specifically Auburn Football... Since this weekend we will be celebrating our first Auburn Tailgate of the 2010 Season, I decided that the Recipe of the Week should have a football theme!!!!
When I think of football food, one of the first things that comes to mind is Nachos - But when your traveling, grilling, and tailgating, nachos become kind of difficult to prepare! So I came up with a Chicken Nacho Dip that works perfectly for Tailgates! You can also try this recipe with ground beef.... Happy Tailgating ...ENJOY!!!!
Chicken Nacho Dip
When I think of football food, one of the first things that comes to mind is Nachos - But when your traveling, grilling, and tailgating, nachos become kind of difficult to prepare! So I came up with a Chicken Nacho Dip that works perfectly for Tailgates! You can also try this recipe with ground beef.... Happy Tailgating ...ENJOY!!!!
Chicken Nacho Dip
3 cups Chicken, cooked & shredded
2 Tbs Butter
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Onion, chopped
2 cloves Garlic, chopped
1/4 Tsp Cumin
1 Tsp Oregano
1 can Black Beans, rinsed & drained
1/4 cup Pickled Jalapenos, chopped
1 (8oz) container Sour Cream
1 can Rotel Tomatoes, drained
1 can Sliced Black Olives, drained
3 cups Cheddar Cheese, shredded
Tortilla Chips or Fritos for Dipping
1. In a large skillet, melt butter over Medium heat. Add bell peppers, onion, and garlic. Saute for 5-7 minutes or until cooked through. Season with cumin & oregano and cook for 3 minutes.
2. In a large bowl combine chicken, pepper mixture, black beans, sour cream, rotel, black olives, jalapenos, and 2 cups of cheddar cheese. Mix well.
3. Spray a baking dish (For tailgates, we use the disposable tin baking pans!!!) with non-stick spray. Pour chicken nacho mixture into baking dish. Cover with remaining cheese.
4. Bake at 350 for 20 to 30 minutes. If you are tailgating with this dish - Heat the dip on your grill for about 20 minutes or until cheese is melted!
5. Serve with Tortillas or Fritos!!!
2 Tbs Butter
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Onion, chopped
2 cloves Garlic, chopped
1/4 Tsp Cumin
1 Tsp Oregano
1 can Black Beans, rinsed & drained
1/4 cup Pickled Jalapenos, chopped
1 (8oz) container Sour Cream
1 can Rotel Tomatoes, drained
1 can Sliced Black Olives, drained
3 cups Cheddar Cheese, shredded
Tortilla Chips or Fritos for Dipping
1. In a large skillet, melt butter over Medium heat. Add bell peppers, onion, and garlic. Saute for 5-7 minutes or until cooked through. Season with cumin & oregano and cook for 3 minutes.
2. In a large bowl combine chicken, pepper mixture, black beans, sour cream, rotel, black olives, jalapenos, and 2 cups of cheddar cheese. Mix well.
3. Spray a baking dish (For tailgates, we use the disposable tin baking pans!!!) with non-stick spray. Pour chicken nacho mixture into baking dish. Cover with remaining cheese.
4. Bake at 350 for 20 to 30 minutes. If you are tailgating with this dish - Heat the dip on your grill for about 20 minutes or until cheese is melted!
5. Serve with Tortillas or Fritos!!!
"It is a spirit. It is an attitude. It is a way of looking at life and at one another. It is, almost, a way of living. Unless you have experienced it, you will never know what it is; you will never understand it. Once you have experienced it, you will never be the same. A part of you will, forevermore, be an Auburn man or an Auburn woman."
-David Housel
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