Monday, January 6, 2014

Southwest Chicken Nachos Crockpot Recipe

Southwest Chicken Nachos Crockpot Recipe

Ingredients needed:

* 1 loaf (16 oz.) Mexican prepared cheese product with jalapeno peppers, cut into cubes
* 3/4 cup Old El Paso Thick and Chunky Salsa
* 1 can of black beans, drained, rinsed
* 1 package frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into cubes
* 1 container Southwest ranch sour cream dip (8 oz)
* 1 medium green bell pepper, chopped (1 cup)
* 1 medium red bell pepper, chopped (1 cup)
* 12 oz. large tortilla chips

Preparation steps:

* Spray crockpot with cooking spray. In crockpot, mix cheese, salsa, beans and chicken.
* Cover and cook on low for 3 to 4 hours; stirring halway through cooking, until cheese is melted.
* Stir sour cream dip and bell peppers into crockpot. Increase heat setting to high. Cover; cook 30 minutes longer or until mixture is hot. Serve over tortilla chips. Topping can be held on low heat setting for up to 2 hours; stir occasionally.


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