Recipe
FireSmith® Flame Grilled Chicken Chimichurri Dip
This dip gets a dose of savory Southwest flair from fire-roasted corn, spicy jalapeños, and the fresh-from-the-grill flavor of FireSmith® Flame Grilled Chicken.
Ingredients
1taza
Boar’s Head® Pechuga de Pollo Asada FireSmith®, shredded¼taza
Boar's Head® Mayonnaise¼taza
Queso crema¼taza
Mezcla de maíz del suroeste asado al fuego y pimienta1½cdta
Chalotas, diced1½cdta
Rodajas de jalapeño, diced1½cdta
Diente de ajo, minced1½cdta
Perejil triturado, chopped1½cdta
Orégano, chopped1cdta
Vinagre de vino tintoInstructions
- 01In a large mixing bowl, add chicken, mayonnaise, cream cheese, corn blend, shallots, garlic, red wine vinegar, parsley and oregano.
- 02Mix all ingredients together and place into an oven safe container.
- 03Bake at 425 degrees for 10 minutes of until internal temperature reaches 165 degrees.
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