CHICKEN TACO DIP

Chicken Taco Dip image

Provided by linda hennessey

Time 20m

Number Of Ingredients 14

COMBINE:
1 Tbsp canola oil
2 c fresh corn kernels (cut off the cobb)
1 large red bell pepper, seeded, coarsely chopped
1/2 red onion, coarsely chopped
ADD:
1 can(s) 15 oz black beans, drained and rinsed
1 can(s) black olives, sliced and drained
2 cooked & diced chicken breasts, boneless, skinless
TOP WITH:
8 oz colby cheese, shredded (2 cups)
8 oz monterey jack cheese, shredded (2 cups)
SERVE WITH:
1 bag(s) tortilla chips

Steps:

1. Grill or cook the chicken, using your choice of seasoning. Chop or shred. Set aside.
2. Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. (a Pampered Chef product)
3. Roast vegetables in 450 F oven, on lowest rack. for 14-16 minutes without stirring, until charred. Remove the stone from the oven.
4. Transfer the vegetables back into the original mixing bowl and add the black beans, olives, and chicken. Mix.
5. Layer the veg/chicken mixture back onto the stone and top with the shredded cheese. Put stone back in oven and bake for 5-7 minutes or until the cheese is melted.
6. Remove from oven and serve with your favorite dipping chips.