Skillet Mexican Dip

Skillet Mexican Dip

servings
4

Ingredients









Cooking Instructions

1

Heat oven to broil. Place frozen corn on rimmed baking sheet. Drizzle with oil and sprinkle with a pinch of salt and pepper. Broil for 8-10 minutes, or until the corn is slightly charred and sweet. Now flip the oven to 350°F. 


2

Heat skillet over medium heat. Sprinkle both sides of chicken with onion and garlic powder, along with a sprinkling of salt and pepper. Cover and sear chicken on one side for 5 minutes. Flip, cover and sear another 5 minutes. Remove from pan and let rest for a few minutes. Once slightly cooled, give chicken a rough chop.


3

In large mixing bowl, combine chicken, corn, black beans, chiles and half the shredded cheese. Throw a pinch of salt in there. Give it one more toss. Now transfer the mix to either a cast iron skillet or casserole dish. Sprinkle the remaining shredded cheese on top of chicken mix. Bake for 30 minutes, or until cheese is browned and bubbly. Serve with chips and torn cilantro.
 


Ingredients









Cooking Instructions

1

Heat oven to broil. Place frozen corn on rimmed baking sheet. Drizzle with oil and sprinkle with a pinch of salt and pepper. Broil for 8-10 minutes, or until the corn is slightly charred and sweet. Now flip the oven to 350°F. 


2

Heat skillet over medium heat. Sprinkle both sides of chicken with onion and garlic powder, along with a sprinkling of salt and pepper. Cover and sear chicken on one side for 5 minutes. Flip, cover and sear another 5 minutes. Remove from pan and let rest for a few minutes. Once slightly cooled, give chicken a rough chop.


3

In large mixing bowl, combine chicken, corn, black beans, chiles and half the shredded cheese. Throw a pinch of salt in there. Give it one more toss. Now transfer the mix to either a cast iron skillet or casserole dish. Sprinkle the remaining shredded cheese on top of chicken mix. Bake for 30 minutes, or until cheese is browned and bubbly. Serve with chips and torn cilantro.
 


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