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| Arizona Cheesy Chimichanga Dip |
"Serve up true Tex-Mex taste with our dip of the hat to the well-known chimichanga! Start with a creamy base of cream cheese, sour cream and a twist on traditional mayo – tangy McCormick® Mayonesa with Lime. Add shredded chook, Mexican cheese, Burrito Seasoning Mix and chilies for south of the border taste. Spoon into tostada bowls, bake and top off with cheese and chopped cilantro. Muy Bueno!"
Ingredients :
- 1 (8 ounce) package cream cheese, softened
- half cup McCormick® Mayonnaise with Lime Juice (Mayonesa) or mayonnaise
- half of cup sour cream
- 1 (four ounce) can diced inexperienced chilies, undrained
- 1 package McCormick® Burrito Seasoning Mix
- half cup shredded Mexican cheese combo, divided
- 1 half of cups shredded cooked hen
- 2 6-inch tostada bowls
Instructions :
| Prep : 10M | Cook : 32M | Ready in : 35M |
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- Preheat oven to 350 ranges F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in big bowl till properly blended. Stir in chook.
- Place tostada bowls on foil-lined baking sheet. Spoon dip lightly into the 2 tostada bowls.
- Top each bowl with final 1/4 cup shredded cheese.
- Bake 25 mins or till heated through. Serve with favored toppings and tortilla chips.
Notes :
- If not able to locate tostada bowls, the dip can be organized as directed above in an ovenproof baking dish.
- Serve with assorted toppings, including bitter cream, guacamole, chopped clean cilantro and sliced jalapeño peppers.
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