I love dips. I buy tortilla chips from costco to fit the needs of all the salsas, guacamole, and dips I find. Costco sells giant tubs of delicious dips that I love to get for company (or a good ole Tuesday). We had family visit for father's day and I went a little nuts on my Costco trip. So much so, that we never even opened one of the dips! I've had it before and know we like it so I decided to try and find a way to make a dinner with the Hatch green chile cheddar dip from blue moose. If you follow me on Instagram, you saw me make the mediterranean chicken skillet with the La Terra Fina Artichoke Jalapeno dip a few weeks ago. It was delicious (post coming soon) so I was hoping this would be a nice variation. I love how easy this is, find a dip, throw it on some chicken, add some veggies and BOOM! Dinner! First, I marinated the chicken in a quick green chile marinade with cilantro, salsa, 505 green chile and some spices. I love this mini blender from amazon that I just got, it worked SO good and I love how compact it is (easy storage). You could also cheat and use a tomatillo salsa or any green salsa with some green chile as your marinade too! I'll probably do that next time to make it even easier. I served the chicken with sauteed bell peppers, red onion, grape tomatoes, and some cilantro rice. It was a winner! I made some guacamole too and it just sent it over the top! I highly recommend trying this one! If you do, tag me on Instagram!
Green Chile Chicken Skillet
4-5 thin chicken breasts
1 Red bell pepper
1 Green bell pepper
1 Red onion
1 pint grape tomatoes
1 1/2 cups Blue Moose Green Chile Cheddar Dip
1 cup shredded cheddar cheese
Cotija cheese, limes & Cilantro for garnish
Rice, for serving
Marinade:
3/4 cup 505 green chile
1/2 cup cilantro
1 tbsp fresh salsa
1 clove garlic, chopped
1/2 tsp garlic salt
pinch of oregano
pinch of paprika
pinch of cumin
pepper
Blend all marinade ingredients until smooth. Add chicken and marinade to a gallon ziplock bag and marinate in fridge for at least 3 hours or overnight. Chop the veggies to a large dice and heat a large cast iron skillet on medium high. Remove chicken from fridge to get some of the chill off while you cook veggies. Preheat oven to 375. Add 1-2 tbsp neutral flavored high heat oil (I used canola) to the skillet. Add in veggies and get a nice char and cook until slightly softened but still with a bit of crunch. Remove veggies to a bowl, set aside. Add more oil and add in chicken. Cook 3-4 mins on each side but do not cook all the way through to avoid overcooking in the oven. I aimed for 145 degrees. Add reserved cooked veggies back to the pan, surrounding the chicken. Spoon the green chile cheddar dip over top of the chicken evenly. Top with the cheese and bake in oven for about 15-20 minutes or until chicken reaches 165 degrees. Garnish with cotija cheese and cilantro. Serve with rice, guacamole, and salsa. Enjoy!
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