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Chicken and Black Bean Nacho Dip - Lunch Version

<p>Eating real food can be fun this summer with our Chicken and Black Bean Nacho Dip.</p>
4 Servings Recipe By
Chicken and Black Bean Nacho Dip - Lunch Version

Ingredients

  • 1 cup cook and dice Chicken, Boneless Breasts
  • 15 ounces Black Beans, Canned
  • 14 1/2 ounces drain Diced Tomatoes with Green Chiles
  • 1 1/2 cups dice Bell Pepper, Green
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoons Garlic Powder
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/2 cups cheddar cheese #1
  • 1 1/2 cups cheddar cheese #2

Serving Day Ingredients

  • 14 1/2 ounces Tortilla Chips
  • 1 tablespoon chop Cilantro, Fresh
  • 1/4 cups slice Green Onion (Scallion)
  • 1/4 cups drain Black Olives, Sliced, Canned
  • 1/4 cups Salsa

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine chicken, beans, tomatoes and chiles, bell pepper, chili powder, cumin, garlic powder, salt and pepper, and cheese #1.
  2. Divide among indicated number of baking pans. Sprinkle cheese #2 evenly over pans.
  3. Bake at 375 degrees for 20-25 minutes, until cheese is bubbly.
  4. Top with cilantro, green onions, olives, and salsa and serve with tortilla chips.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine chicken, beans, tomatoes and chiles, bell pepper, chili powder, cumin, garlic powder, salt and pepper, and cheese #1.
  2. Divide among indicated number of baking pans. Sprinkle cheese #2 evenly over pans.
  3. Bake at 375 degrees for 20-25 minutes, until cheese is bubbly.
  4. Cool dip completely.
  5. Divide among indicated number of bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.
  3. Top with cilantro, green onions, olives, and salsa and serve with tortilla chips.

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