This Chicken Fajita Dip will solve all your nacho issues. Do you ever order a plate of nachos and find in the end you are left with 1/2 a plate of chips and no more toppings? I’m here to solve that issue! I wanted to make a dip that would mimic the flavors of chicken nachos. This way I know every chip I dip has yummy goodness on it. Chicken Fajita Dip has all the toppings you love on your chicken fajita nachos and lots of the cheesy, creamy goodness you love in a great dip.
My husband and I LOVE hot spicy foods. The tingle on your tongue and the heat that goes through the top of your head is any chili lovers wish. We even named our first child dog Chili! Texas Pete Hot Sauce asked me to share with you a recipe using their sauce and after playing a little in the kitchen I came up with a dip that everyone will love. The best part is that you can adjust the heat to your preference.
Texas Pete offers lots of great flavors and is not just a condiment you can add it to tons of recipes like your weekly pizza or warm up your soups, even more, this winter.
This chicken fajita dip’s heat can be adjusted by the type of hot sauce you use and by how much you put into it.
To make this chicken dip, start by creaming together your softened cream cheese, sour cream, and Monterey jack cheese and blend them into the base. Spread it in the bottom of your pan.
Saute some onion and bell pepper in a little olive oil until soft. Feel free to use a red, orange, yellow or green bell pepper. Place this on top of your cream cheese mixture.
Drain canned chicken or use shredded chicken from a store-bought rotisserie chicken if you wish.
Shake on the Texas Pete Hot Sauce of your choice. Be generous I used about three tablespoons, and it was not so hot that my kids could not eat it. Unlike their parents, they are total spicy food wimps. It’s sad really, but we’ll keep working on them.
Drain and rinse your black beans.
Add the black beans, tomatoes, and jalapenos don’t worry, generous is good here. I only put jalapeno’s on half so the kids could eat the other half.
Cover with lots of Mexican blend cheese and bake in the oven at 350 degrees for 25 minutes.
Top with freshly chopped cilantro if you wish and dig in! Texas Pete Hot Sauce is the little extra ingredient that gives this chicken fajita dip an extra depth of flavor.
- 2 8 oz. blocks of cream cheese softened
- 1 cup of sour cream
- 1 cup of shredded Monterey Jack
- 1 12.5 oz can of white chicken breast shredded rotisserie chicken, or leftover shredded chicken breasts.
- 3 tablespoons Texas Pete hot sauce can use more
- 1/2 cup each dice onion and bell pepper
- 1 15 oz can low sodium black beans drained and rinsed
- 1 14 oz can diced tomatoes or fresh diced tomatoes
- 1/2 cup sliced jalapenos optional
- 3 cups Mexican blend shredded cheese
- 1/4 cup chopped cilantro optional
- Nacho Chips
- Preheat oven to 350 degrees
- With an electric mixer blend cream cheese and sour cream until smooth and fluffy.
- Blend in Monterey jack cheese.
- Spread in the bottom of a 9x13 dish.
- Saute onion and bell pepper in olive oil on low until softened.
- Sprinkle across cream cheese mixture.
- Drain chicken if using canned and sprinkle over onions and peppers.
- Shake 3 tablespoons or more of Texas Pete hot sauce over chicken. (Be generous)
- Drain and wash black beans and scatter them over the chicken.
- Layer on tomatoes and jalapenos.
- Sprinkle with cheese (yes you can use more if you want)
- Bake in the oven for 25 minutes or until cheese is melted and bubbly.
- Chop Cilantro and scatter over the top.
- Serve with tortilla chips.
If you liked this dip recipe be sure to check out these other reader favorites:
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