Tangy chicken dip with cilantro, lime, and jalapeño. Baked until bubbly and served with tortilla scoops.
# Components:
→ Chicken
01 - 2 cups cooked, shredded chicken breast
→ Vegetables & Herbs
02 - 1/2 cup red onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and minced
05 - 1/2 cup fresh cilantro, chopped
→ Citrus
06 - Zest and juice of 2 limes
→ Dairy
07 - 1/2 cup sour cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup shredded Monterey Jack cheese
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ To Serve
15 - 1 bag tortilla scoops (corn chips)
16 - Additional cilantro and lime wedges for garnish
# Directions:
01 - Set oven to 375°F and allow to reach temperature.
02 - In a large mixing bowl, combine shredded chicken, red onion, garlic, jalapeño, and cilantro until evenly distributed.
03 - Incorporate lime zest, lime juice, sour cream, cream cheese, Monterey Jack cheese, cumin, chili powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are uniformly blended.
04 - Pour mixture into a greased 1-quart baking dish and spread evenly across the surface.
05 - Bake for 20 to 25 minutes until the mixture becomes bubbly and develops a light golden surface.
06 - Remove from oven and allow to rest for 2 to 3 minutes before serving.
07 - Top with fresh cilantro and lime wedges. Serve immediately while warm with tortilla scoops.
