Cheesy Chicken Fajita Dip

by Erin on April 13, 2011

I served this dip during General Conference last week, and it was awesome!  I found a recipe on the ChiChi Salsa website that looked good, so I adapted it based on what I had. I estimated a little on the amounts, and it turned out great, so don’t worry too much about exact amounts. Anyway, I hope you enjoy it!  It was seriously addicting. It was gone quick, and I can’t wait to make it again!

Cheesy Chicken Fajita Dip
Submitted by Erin ~ The Sisters Cafe
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1 jar Salsa Con Queso (around 12 or 15 oz), if you have a choice, choose Medium heat.
1 (8-ounce) package cream cheese
8 oz Taco Sauce (Medium)
2 cooked and shredded chicken breasts
Tortilla chips or 1 package of 6-inch fajita tortillas
3 medium bell peppers (green, yellow and/or red), cut into strips (optional, for dipping)
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In saucepan, combine salsa con queso, cream cheese, taco sauce, and shredded chicken. Heat over medium heat, stirring occasionally, 10 minutes or until warmed thoroughly. If desired, place cheese dip in small slow cooker or fondue pot to keep warm during serving. Serve dip with tortillas chips.
If desired, you can make your own tortilla chips using the package of fajita-sized tortillas: Coat tortilla wedges on both sides with cooking spray; place on baking sheet. Bake at 375º for 10 to 12 minutes or until golden brown and crisp.

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