Recipes

Buffalo Chicken Dip

This just might be the perfect appetizer. Whip it up for game-day as easily as a movie night snack

Cooking Time

Yield6 servings as an Entreé
Prep10 minutes
Cook15 minutes
Total Time25 minutes

Ingredients

2 boneless skinless chicken breasts, halved lengthwise
1 medium onion, thinly sliced
3 bell peppers, red, yellow and green thinly sliced
For Fajita Seasoning:
2 tablespoon lime juice
2 tablespoon olive oil
½ tablespoon chili powder
½ tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
For serving:
10 small tortillas, toasted or warmed
Sour cream
Pico de gallo
Guacamole
Lime wedges
Cilantro, for garnish

Preparation

Step 1

In a small mixing bowl, add the fajita seasoning ingredients and mix until combined.

Step 2

Cut the chicken breast in half lengthwise. Season the fajita seasoning on both sides of the chicken and massage it into the chicken. Set aside.

Step 3

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken breasts for about 3-5 minutes on each side or until browned and cooked through to 165˚F in the center. Remove from the heat and set aside to rest for 5 minutes. Then slice into thin strips against the grain.

Step 4

In the same skillet, add 1 tablespoon of olive oil and cook the sliced onion and bell peppers over medium heat stirring frequently for 4-5 minutes, or until softened and lightly charred. Season with salt and pepper to taste.

Step 5

Add the sliced chicken breast back into the skillet and toss to combine.

Step 6

Serve immediately with warmed tortillas, a squeeze of lime juice, sour cream, pico de gallo, and guacamole.