Cheesy Chicken Elote Dip Recipes

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CHEESY CHICKEN ELOTE DIP



Cheesy Chicken Elote Dip image

Prettier than your average chicken dip and tastier than plain old corn dip, this hot, cheesy riff on Mexican grilled street corn comes together easily in one skillet and is guaranteed to please.

Provided by Old El Paso

Categories     Appetizers     Dips

Time 30m

Yield 12

Number Of Ingredients 15

2 tablespoons butter
1 bag (12 oz) frozen (thawed) whole-kernel corn, patted dry
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 cups chopped cooked chicken
1/2 cup sliced green onions
1 package (8 oz) cream cheese, cubed
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 tablespoons water
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves
Tortilla chips, as desired
Lime wedges

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.
  • Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.
  • Spoon corn mixture over chicken mixture in skillet.
  • Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.

Nutrition Facts : Calories Array, @context http

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